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-          Thin layer of Chocolate Joconde (rich traditional sponge cake)

-          Thin layer of Feuilletine Praline (combination of praline paste*, Milk chocolate, butter and broken crispy crêpes)

-          2 quenelles of Gianduja Chocolate mousse

-          Thin layer milk chocolate (tempered)

-          2 quenelles of white chocolate mousse with candied orange zests

-          Thin layer of dark printed chocolate


in front of the confection , is an ice-cream made from the infusion of whole coffee beans in milk and cream, then flavored with a splash of “Cointreau”.

-          A double espresso coffee syrup is staying in a little well dug on ice cream


 Chocolate Joconde

   - 500 gm Eggs

   - 400 gm Confectioners Sugar

   - 400 gm Blanched Almond Flour

   - 110 gm Cocoa Powder

   - 350 gm Egg whites

   - 50 gm Sugar

   - 90 gm Butter (hazelnut)

   - 90 gm All purpose Flour

   - 90 gm All purpose Flour

   - 90 gm All purpose Flour

   - 90 gm All purpose Flour


   Whip together the first four ingredients for about 10 minutes

   Fold in beaten egg whites with sugar and the squeeze of half a lemon.

   Fold in cooked butter

   Then the sifted flour

   Divide the mix on half sheet trays filling each one with 2 X 8 once ladles of mix

                  (yield 4 half trays)

   Bake at 325F for about 10 minutes


 Praline Feuilletine


   - 1 kg Praline paste

   - 300 gm Milk Chocolate

   - 100 gm Butter

   - 500 gm Feuilletine

            Scale 375 gm per half sheet tray



   Melt together over a double boiler

   Praline paste / Chocolate and butter

   Fold in the feuilletine

   Linen the half sheet trays with parchment paper ,

divide mix on trays and spread evenly.

   Wrap with plastic and freeze until needed.

 Gianduja Mousse

     - 500 gm Gianduja Chocolate

   - 120 gm egg yolks

   - 150 gm sugar

       -  40 gm water

      -   5 leaves gelatin

      -   4 oz heavy cream

  - 1 ½ quarts heavy cream (whipped)


   Melt the chocolate over double boiler

   Cook sugar and water until soft ball and pour it over beating egg yolks (sabayon).

   When still lukewarm, add melted gelatin in 4oz of heavy cream, mix well.

   Add the melted chocolate into sabayon, using a spatula, add a little whip cream, mix well and finally add it all to the whipped cream.

   Gently combine , confectioning the mousse.

 Coffee “Cointreau” Ice-cream


             white base

    5 qt ½ & ½

    8 tbsp whole coffee beans

    200 gm corn syrup

    400 gm sugar

    12 gm Agar powder


  - 2 small cans (800) condensed milk



   Bring half & half to a boil

infusing the coffee beans

   Add corn syrup, suagr and Agar and bring back to a boil.

   Let sit of the stove for 10 minutes and strain

   Add the condensed milk

   When cold add the cointreau just before freezing


   - about ½ cup Cointreau

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