Cap’ R ecette Passport

PARTNER COMMITTED TO EXCELLENCE

FROM THE LAND TO THE PLATE

London
15 recIpes of INspIratIoN

1 2nd Edition
 Summary

The Presiding Chef’s word...................................................................................... P. 3

The Chefs..................................................................................................................... P. 4-7
Woodland Forest....................................................................................................... P. 8
Strawberry and Yuzu Dome................................................................................... P. 9
Almond Croissants................................................................................................... P. 10
Mango & passion fruit Mille-Feuille..................................................................... P. 11
Afternoon Tea ............................................................................................................ P. 12-13
Frozen Grapefruit...................................................................................................... P. 14
Pineapple Calamansi Tart....................................................................................... P. 15
Blackcurrant and apple delight............................................................................ P. 16
Lemon and Lime Tarts............................................................................................. P. 17
Banoffee pie................................................................................................................ P. 18
Tea time........................................................................................................................ P. 19
Raspberry Éclairs...................................................................................................... P. 20
Red berries Banana and Pecan Entremets....................................................... P. 21
Eel................................................................................................................................... P. 22
Exotic Mousse with Mango..................................................................................... P. 23
Portfolio........................................................................................................................ P. 24

2
 Alistair Birt
Head Pastry Chef
at Harrods

There are many Editorial

great chefs who
have contributed I was humbled when asked to contribute and even
more so when asked to write the editorial.
to this book and The recipes here show what can be created with
they showcase fantastic produce, technical ability and most
importantly, a creative mind. I hope you gain as
the continuous much inspiration as I did reading them all.
Many thanks to the contributing chefs and
rising standard their teams for the time and effort put into this
of pastry in the collaboration, but especially to the team at
Capfruit for bringing us all together.
UK and more
especially in
London.

3
The Chefs

Sarah Barber Alistair Birt Denis Drame Baptiste Frement

Executive Pastry Chef Head Pastry Chef Pastry Chef for TheTasteLab Head Pastry Chef
at Hotel Cafe Royal at Harrods by Classic Fine Foods London at B Bakery London

Sarah Barber is a professional Under the tutelage of Yolande Denis joined Classic Fine Foods to I was born in the Berry region
Pastry Chef who for over 18 Stanley MCA Alistair travelled run TheTasteLab. near Sancerre, growing up
years has worked in a wide range across the UK and America surrounded by cakes; my father
He began his career at the City
of establishments, from five visiting top industry names and knew just how to transmit
Bakery in New York. He has
star hotels and two-Michelin representing the UK in the 2009 his passion for this wonderful
starred restaurants to the finest worked alongside Raymond Blanc
edition of Worldskills. and Benoit Blin at the iconic 2-star profession to me.
patisserie shops.
Her contemporary, playful style is Whilst finishing studying for a Michelin restaurant Le Manoir aux I began my apprenticeship at
underpinned by a wealth of knowledge Hospitality Management degree Quat’Saisons and after a spell at the age of 14 and, guided by the
and experience and is at the cutting Alistair joined the team at William Dainesfield House, Denis took on Compagnons du Devoir spent
edge of pastry today. Curley MCA where he spent the the role of Head Pastry Chef at the next 5 years, living working
Sarah began her culinary journey at a next 6 years learning his craft Pennyhill Park. and studying in towns such as
very young age. As a child she watched
and rising through the ranks to In addition to his day-to-day Bourges, Strasbourg, Nimes …
her grandfather, also a professional
Chef, and was soon inspired by his Head Chocolatier and Pastry Chef. commitments, Denis regularly So I was 19 when I arrived in
passion and love for cooking. Having Alistair then joined Harrods as judges pastry competitions and London and for the next two years
attended catering college and after Head Pastry Chef in 2016. was himself awarded of the was Chef de Parti at Didier’s
just two years working in kitchens, at
the age of 18 Sarah decided to move In 2013 he was awarded a coveted Master of Culinary Arts. Patisserie, making choux pastries,
into patisserie as the work was more acorn award which acknowledges viennoiserie and entremets
refined and precise and allowed her to people under 30 who have made for such illustrious clients as
be more creative and artistic. Sarah a significant contribution to Buckingham Palace, Eurostar,
has since worked both in London and the hospitality industry. He has Quantas and British Airways.
abroad developing and mastering her
skills as a Pastry Chef. Most recently competed in many competitions I then moved on to the Savile Club,
Sarah was Executive Pastry Chef at including World Chocolate Masters a gentleman’s club where for the
Corinthia Hotel, and has previously held in 2012 and 2015 and the MCA in next year I made plated deserts
the position of Head Pastry Chef at ME 2017. In 2018 Alistair was invited
London Hotel, Yauatcha and Dinner by
for banquets, weddings and their
to become an ambassador for private dining room.
Heston Blumenthal, as well as having
worked at Mandarin Oriental, The Ritz Cacao Barry.
My next stop was the 5-star
and The Connaught.
Café Royal on Piccadilly Circus,
Further to these prestigious positions where for four months I prepared
and achievements, Sarah has a range
of qualifications from chocolate and
chocolates and chocolate
sugar work showpieces, to petits centerpieces for the hotel.
gateaux and entrements. She has Then I left for New Zealand
demonstrated at The Chocolate
Show, been a finalist in the Academy
and spent 2 years at Philipp’s
of Culinary Arts Annual Awards of Chocolate where I led my
Excellence, received the Silver Award for small staff of two in creating
APC Dessert of the Year, and the Salon their chocolates, small cakes,
Culinaire Display Plated Dessert Silver entremets and viennoiserie.
Award. Sarah’s first book, Patisserie
Perfection, was published in 2015 and I was hired by B Bakery to lead a
contains over 200 recipes including team of 11, and our work consists
entrements, pralines, individual of providing individual gateaux for
chocolates, deconstructed desserts,
afternoon teas and retail not only
and petits gateaux.
in the Covent Garden shop, but
Since 2016 Sarah has been developing
the patisserie menus for Café Royal’s
also for the shop in Bath. With our
prestigious Ten Room restaurant, Oscar highly popular tourist bus tours,
Wilde Bar and The Café, nurturing we are very busy serving between
the quality and merit that the hotel is 1,500 and 2,000 ‘Afternoon Teas’
renowned for, as well as developing new per week.
and exciting experiences using modern
ingredients and techniques inspired by
her extensive accolades and skill.

4
David Girard Ludwig Hely Heather Kaniuk Mourad Khiat
Executive Pastry Chef Executive Pastry Chef Executive Pastry Chef Head Pastry Chef
at The Dorchester at The Savoy at Shangri-La Hotel at The Berkeley
at The Shard

I’m David Girard, a French Pastry Born in Caen in Normandy, I With a fourteen-year career in Mourad Khiat is the award-
Chef. I hail from a small village in studied at the Hotel & Catering some of the most revered pastry winning Head Pastry Chef at The
the middle of Provence, a region School in Toulouse where I kitchens and patisseries in Berkeley Hotel in Knightsbridge.
that has given me the taste for discovered that I was drawn to London, the Unites States and He is the creative genius behind
great seasonal produce. cuisine. Canada, Executive Pastry Chef their world famous afternoon
I’m 38 and have been in London Impatient to get on, I took my CAP Heather Kaniuk leads a talented tea, Pret-a-Portea, a culinary
for 15 years. Cuisine exams as an independent team at Shangri-La Hotel, At The interpretation of the latest
candidate. With that diploma Shard, London. catwalk designs featuring the top
After finishing my apprenticeship
in cuisine, I decided to do a pastry in my pocket I spent several Heather is responsible for all designers on the London scene.
apprenticeship at the 3-Michelin seasons moving between the the pastry and confectionary Mourad grew up in his father’s
starred Jardin des Sens in mountains and the coast, but items served within the luxury own patisserie and has a strong
Montpellier where I discovered a the first professional experience hotel. This includes the intricate grounding in the traditional
completely different world. Here I that really had an influence on me Shangri-La signature cakes at methods and tastes of French
needed the precision of a surgeon was the time I spent at the Hôtel LÁNG, afternoon tea and dessert pastry. Having travelled
– everything needed to be perfect des Mougins on the Côte d’Azur. offerings for TING Restaurant and extensively in his earlier career,
and precise. I knew what I wanted There I discovered the world of Lounge, as well as private events, his unique and innovative style is
to do! gastronomy and a cuisine that weddings and in-room dining. grounded in an array of worldwide
played to all the senses, using Heather was previously Head culinary techniques and flavorings
I was hired by Alain Ducasse to fresh, seasonal produce and a
work in his kitchen in Monaco, but Pastry Chef at Mandarin Oriental, from all over the globe. He takes
plethora of sun-ripened fruits. Hyde Park, London, where the inspiration from the likes of
a few days before the Grand Prix
one of his Pastry Chefs became I arrived in London at the age of 21 Rosebery Lounge was awarded Michel Roux Sr., Pierre Herme
ill so I was able to move to the to take up the post of Pastry Chef ‘Best contemporary Afternoon and Christophe Michalak whom
pastry team and I haven’t looked in an Italian restaurant in Chelsea Tea 2016.’ Prior to this, she he has been fortunate enough to
back. I then spent 7 years working where I stayed for two years. I was responsible for the overall be able to work with in the past.
for the Alain Ducasse group in then spent another 12 months at production of desserts and retail He currently works regularly
several establishments in the the 2-Michelin starred The Square petits gateaux, macarons and with Pierre Koffman and Marcus
South of France and then at the in Mayfair. There I honed my bonbons for three Michelin-starred Wareing.
Sanderson Hotel in London. Then I technical skills and learnt to work Yauatcha restaurants in London Mourad has recently published
decided I wanted to do something to their demanding standards. I and their stand-alone patisserie his first pastry book, working
different and accepted the post of was then lucky enough to work shop. Previous roles also include with The Berkeley and Laurence
Head Pastry Chef at Morton’s club as a Pastry Chef in Singapore for the creation of desserts and King Publishing to create a
in Berkley Square. I then moved on Daniel Boulud (3-Michelin stars breads for some of London’s stunning book about the iconic
to The Greenhouse. in New York) before returning to top restaurants including The and coveted “Pret-a-Portea” which
London two years later to join Providores and Tapa Room, was published in September 2016
Next I joined the MARC Group the pastry team at the Savoy as Marylebone and Gordon Ramsay’s
as their Corporate Pastry Chef. I as part of their 10th anniversary
Assistant Executive Pastry Chef. Maze. celebrations.
loved the job as it involved a lot of 7 months later I was promoted
travel, gave me insights into the Heather’s passions are two
and for the last five years have pronged; creating quality and
different mentalities in businesses been responsible for a team of
around the world and gave me the imaginative pastries, and
30 working in 7 sections developing her team members.
liberty to be creative. (afternoon tea, banquets, 2 She is firmly committed to
5 years later I came to the restaurants, 2 boutiques, bakery). upskilling and training her staff to
Dorchester Hotel. I’ve been here The Savoy is a magnificent give them the best possible start
for a 6 happy years. It’s hard establishment that has brought in the industry and help attract
work, but I love working in such me a great deal of professional new chefs to her craft.
an amazing hotel with such an satisfaction, working as I am with
incredible team. an exceptional team of talented
Pastry Chefs.

5
The Chefs

Gabriel Le Quang Kelly Nadjarian Daniel Pearse Joakim Prat

Pastry Chef Head Pastry Chef Executive Pastry Chef UK Pastry chef and founder
at The Lanesborough Hotel at Duck & Waffle at Hakkasan Group at Maître Choux

I discovered my passion for “I was first invited to dine at the Duck Daniel joined Hakkasan Group Aged just 33 years and already
pastry during a cooking & Waffle two years ago. It was before I in 2011 as Head pastry chef with 15 years of experience
worked here. The atmosphere and staff
internship at Le Carre des for Hakkasan London and has under his belt, Joakim’s
were really welcoming, with the staff
Feuillant in Paris. really taking the time to serve you. assisted in the setup of new impressive CV speaks for itself.
I was so impressed by the I’ve since learnt that the same care is pastry kitchens in the US, Europe He has taken on Executive
desserts, the homemade bread, taken in the kitchen. It’s brilliant.” and Asia. Pastry Chef positions in some of
the petit fours as well as the From her beginnings at the Jean Drouant Daniel has oversight of all six the world’s finest restaurants,
Catering College to her apprenticeship
team spirit. I decided to start an London based pastry operations encompassing no less then nine
alongside Chef Jean George Vongerichten
apprenticeship in pastry in Paris (Paris) and her two silver medals in the and has fast built an excellent Michelin stars:
(Delmontel, Stéphane Glacier, Best Apprentice in France competition, reputation for himself within the • The Greenhouse – 2 Michelin
Arnaud Lahrer, un Dimanche à Kelly Nadjarian’s passion for pastry has London pastry scene. In 2016 stars (London, UK)

Paris) I had the opportunity to grown steadily and never wavered. Daniel was given a chance to
After obtaining diplomas in pastry and • l’Atelier de Joel Robuchon –
join the Valrhona school as an open and oversee Ling Ling, a
classic cuisine working under chef Paul 2 Michelin stars (London, UK)
assistant, where I stayed for a new restaurant brand within the
L’Hommet at the Majestic Hôtel-Spa • Sauc – 1 Michelin star
year and a half. (Paris), Kelly was given the task of
Hakkasan Group. As a result, he
I took my first steps in a palace designing their entire pastry menu. Soon has since gone on to open three (Barcelona, Spain)
when I joined Julien Alvarez at afterwards she moved on to the Royal very successful restaurants across • Can Fabes – 3 Michelin stars
the Peninsula Paris, then the Monceau working with Pierre Hermé, one parts of Europe and North Africa. (Barcelona, Spain)
Hotel du Cap Eden Roc, and The of the world’s most respected pastry
chefs. She discovered a veritable passion In January 2017, Daniel was • Hofman – 1 Michelin star
Lanesborough Hotel. My vision is promoted to Executive Pastry
for macarons, a passion she still has (Barcelona, Spain)
to work with passion, simplicity today. “Pierre Hermé is my idol,” Kelly Chef of Hakkasan Group UK.
and mostly to get and give some explains. “He is the master of pastry and Despite his young age, Joakim
Daniel now manages the dessert
pleasure. That was the mantra of the person who invented all the diversity is seen as one of the most
programme of the group’s London
Lilian Bonnefoi and Paul Occhipinti we see in macarons today.” experienced pastry chefs in the
restaurants overseeing thirty-
at the Eden Roc, and I want to Aged 21, Kelly left Paris for London. UK. In 2014, he won a gold medal
five chefs within Hakkasan
perpetuate their philosophy. She wanted to further her career and for the UK Best dessert of the
learn English. She went to the Mandarin Group, London. Working closely
I like working on classic cakes, Year, a UK Rising Talent Award
Oriental and developed the dessert menu with his Head Chefs, Daniel
changing their shape and taste and an award for demonstration
for Bar Boulud. Kelly then created a strives to ensure that his dishes
without forgetting the initial idea culinary program featuring macarons for of excellent food safety standards
are constantly evolving and
behind the dessert. Selfridges’ Belle Époque Patisserie. She by the Chartered Institute of
competitive by using seasonal
also worked on creating the first dessert Environmental Health. While
menu for Basement State and their local produce to create exciting
the finest quality pastries are
cocktail menu. Here Kelly set up lively new dishes.
traditionally only available at
pastry classes for both professionals
Before joining Hakkasan, Daniel the most exclusive restaurants,
and the public. More recently she worked
with chef Jason Atherton at the London was the pastry sous chef at the Joakim and Maître Choux have
Edition & Berners Tavern Restaurant Mandarin Oriental Hyde Park, taken London by storm with the
where she developed the pastry menu London. He also ran the pastry of capital’s first ever shop selling
for the afternoon teas at Scandal Water. the Foliage restaurant, formally nothing but choux – the most
Kelly joined Duck & Waffle in July 2017. holding 1* and 5 AA rosettes artistic and delicious éclairs you
She has brought all her skills to the within Mandarin Oriental Hyde are ever likely to taste!
selection of desserts available in the
restaurant. Her Peanut Butter Finger
Park, London and later assisted in
is a firm favorite, as are her ice creams opening Bar Boulud and Dinner by
and sorbets. Creativity explodes in Heston.
her Chocolate Fondant (peanut butter
Daniel is actively involved in
ganache with vanilla ice and praline
crunch) her Banoffee Pie (salty caramel, demonstrations and events like
banana, rum and hazelnuts) not to Who’s Cooking Dinner and Taste
mention her Rhubarb & Custard Pavlova of London. In June 2015 Daniel
(pink peppercorns and rhubarb sorbet) received the title of Pastry Chef
and her White Chocolate and Popcorn
of The Year at the Craft Guild
Birthday Cake with salty caramel.
of Chefs Awards. Daniel is fast
“Everything inspires me,” explains Kelly,
“whether it is reading Vogue or walking
becoming a rising star within the
through the market with its display of field of UK Patisserie and is a
fruits and vegetables. I love museums valued global team member within
like the National Gallery and the Tate. Hakkasan Group.
I am inspired by all the colors in the
paintings that I then include in the
6 desserts I prepare for Duck & Waffle.”
Chris Seddon Michael Wignall Lewis Wilson
Head Pastry Chef The Latymer Head Pastry Chef
at Coutts at Pennyhill Park and Gidleigh at The Ritz London
Park.

Chris is the head pastry chef Michael Wignall’s experience of freshly Following the completion of
at Coutts bank on the Strand cooked food and multi-cultural cuisine his Modern Apprenticeship at
started at a young age, travelling
London, where clients are used to extensively from the Far East, to the
Cannizaro House, Wimbledon,
high standards. United States and across Europe. Lewis went to work at Auberge
He has worked for a number of Although exposed international de l’Ile in Lyon - his first taste
years in some of London’s highest gastronomy, aspiring to be a top Chef of proper pastry and life in a
class hotels, Claridges, The Savoy was not Michael’s first passion. Michelin-starred restaurant.
and The Connaught to name but As a teen, Michael had a promising career Lewis then headed back to
a few. Experiences working with as a professional BMX biker; however, England and spent 3 years
his parents encouraged him to attend
talented pastry chefs, pulling all catering college. After three years, working at Deca, under Jeremy
the pieces together along with Michael moved to Spain to experience Brown who is now Executive Head
adding his own touch have made front of house, authentic cooking and the Chef of Hotel Café Royal.
him the talent he is today. Chris cuisine the country had to offer.
He then moved to Marco Pierre
puts a high emphasis on using Upon his return to the UK, Michael’s White’s Restaurant, Mirabelle,
seasonal produce on his ever- professional career started at Broughton
Park, under Paul Heathcote, moving working under Yannick Le Jalle
changing menus; this in turn fits honing his skills and learning new
with him to his restaurant in Longbridge,
perfectly with Coutts own skyline Preston, followed by a spell working crafts.
garden that provides some of the with John Burton Race at L’Ortolan.
herbs, fruits and flowers often Following this he headed up Old Beams,
It was there that he was given
featured in his dishes. Staffordshire, Waldo’s Restaurant in the ultimatum - Main Kitchen or
Cliveden Hotel, Michael’s Nook and the Pastry!
He has entered the UK Pastry Burlington Restaurant at The Devonshire
Open, national round to the Coupe Arms, earning a Michelin star at each.
Looking back, he says it was an
du Monde de la Pâtisserie in all easy decision, he just thought
Michael joined Exclusive Hotels in
mediums sugar, chocolate and ice. November 2007. With a wealth of
about which one he really loved,
experience already under his belt and and his mind was made up.
He was a reserve member of consequently the discovery of his own
the UK pastry team for the After a year with Yannick, Lewis
style and identity, The Latymer became
2017 edition showing his open- one of the top restaurants in the country.
took up the position of Baker/
mindedness and thirst for It was awarded its first Michelin star Tourrier at The Ritz London; quite
knowledge in various fields of the and gained five AA rosettes in 2011 and a culture shock in terms of hours.
pastry industry.
added the second Michelin star in 2012. Lewis was now responsible for
Aside from The Latymer, Michael also breads, scones and puff pastry
spent short periods at top restaurants
and this meant starting at 2.00
in France and Spain, including Pierre
Gagnaire in Paris. a.m. every day to ensure that
Michael produces incredibly complex,
there were delicious freshly
technically accomplished dishes. His baked goods for the hotel guests’
attention to detail and dedication to the breakfasts.
pursuit of perfection in flavour, texture
Fast-forward to today and Lewis
and appearance knows no bounds. His
reputation of working with suppliers is now Head Pastry Chef of The
and producers, ensuring all elements Ritz London, managing a team
are fresh and sustainable, adds to the of 20 chefs, overseeing a busy
faultlessness of his dishes. Michelin-starred restaurant as
Out of the kitchen, Michael’s love for well as the famous Afternoon Tea
extreme sport still exists- particularly in The Palm Court,
Wakeboarding which still plays a massive
part in his life. He also travels the world And it doesn’t stop there; you can
to find new inspirations and ideas to pair enjoy a Chocolate Fondue in The
with locally sourced British produce. Rivoli Bar or a Decedent Dessert
From January 2016, Michael made Buffet in one of The Ritz London’s
his move from The Latymer (Pennyhill stunning Private Dining Rooms.
Park) to Gidleigh Park, Chagford. This
was lauded the highest profile culinary He certainly has his hands full!
takeover of 2016 by the likes of Jay
Rayner and within 10 months Michelin
announced it had retained its two stars.
In 2017, he was awarded five AA rosettes
– the first time in its 61-year history that
the AA has ever awarded five rosettes
7 mid-year.
Woodland Forest

A recipe
Sarah Barber

300 g Chocolate Manjari 64% (1) Sacher sponge

260 g Unsalted butter Melt the chocolate (1) at 40 °C and the butter at 35 °C. Mix together. Prepare a French meringue in
260 g Ground almonds
a food mixer with the egg whites and sugar, adding the sugar in three batches and whipping to stiff
160 g Egg yolks
70 g Weak flour T55 peak stage. Add the egg yolks to the butter and chocolate and beat thoroughly. Incorporate into the
240 g Egg whites meringue on low speed to create a chocolate meringue. Sift the ground almonds and flour and fold into
260 g Castor sugar the meringue. Spread into 2 x 20 cm circular silicone molds and bake at 165 °C for 8 minutes. Temper
80 g Chocolate Manjari 64% (2) the chocolate (2) and brush a layer onto one of the discs.
150 g Fruit’IQF Blackcurrant Capfruit Violet and blackcurrant jam
30 g Jam sugar (with pectin) Put all the ingredients in a pan and cook to 62 Brix (use a refractometer). Leave to cool. Spread onto
5g Violets the bottom sponge layer.
1g Citric acid
Violet cream
65 g Whole milk Bring the milk and cream (1) to the boil. Beat the egg yolks with the sugar. Pour the liquid onto the eggs,
65 g Cream 35% fat (1) return to the pan and cook to 75 °C. Add the soaked gelatin and violet essence. Mix thoroughly. Strain
30 g Egg yolks
40 g Sugar
and leave to cool to 20 °C. Whip the cream to soft peaks and fold into the cream Transfer to a piping
3g Gelatin bag and set aside.
3g Violet essence Lemon thyme mousse
150 g Cream 35% fat (2)
Bring the milk, lemon thyme and Fruit’Zest Lemon to the boil. Cover with kitchen film and leave to
200 g Milk infuse for 40 minutes. Beat the egg yolks with the sugar and flan preparation. Bring the milk back to
15 g Lemon thyme the boil. Strain the milk onto the eggs, return to the heat and bring back to the boil. Transfer to a bowl
2g Fruit’Zest Lemon Capfruit and contact cover with film to prevent a skin forming. Once cooled to 30 °C, beat in the softened butter
30 g Egg yolks and transfer to a piping bag.
20 g Sugar
12 g Flan preparation Blackcurrant jelly
180 g Butter Bring the milk and Fruit’Purée Blackcurrant to the boil. Add the citric acid and gelatin. Leave to cool and
transfer to a piping bag. Use at 20 °C.
225 g Fruit’Purée Blackcurrant
Capfruit Blackcurrant chocolate mousse
7g Gelatin Melt the chocolate at 40 °C. Make a pâte à bombe with the eggs, yolks and a sugar syrup made by
1g Citric acid bringing the sugar and water to a simmer. Bring Fruit’Purée Blackcurrant to the boil. Add the gelatin
30 g Milk
and mix thoroughly. Whip the cream to ribbon stage. Incorporate Fruit’Purée Blackcurrant into the pâte
280 g Chocolate Manjari 64% à bombe. Add the melted chocolate and mix with a rubber spatula. Fold in the whipped cream. Transfer
90 g Sugar to a piping bag.
30 g Water
45 g Eggs
Chocolate glaze
35 g Egg yolks Melt the chocolate at 40 °C and the cocoa butter at 45 °C. Add the gold powder to the cocoa butter.
12 g Gelatin Mix the two together and strain through muslin. Transfer to a spray gun and use at 35 °C.
225 g Fruit’ Purée Blackcurrant
Capfruit
Assembly
280 g Cream 35% fat In a 20 cm circular ring mold, place the chocolate-coated Sacher sponge. Add 50 g of the Blackcurrant
and violet jam and top with the second sponge layer. Allowing each layer to set (freeze) before adding
150 g Chocolate Manjari 64% the next, add 200 g of Blackcurrant jelly 200 g of Violet cream and 200 g of Lemon thyme mousse
75 g Cocoa butter and the Blackcurrant chocolate mousse. Freeze then spray with the Chocolate glaze and decorate as
2g Gold shimmer powder
desired.
8
Strawberry and Yuzu Dome

A recipe
Alistair Birt

10 g Powdered fish gelatin Strawberry and yuzu mousse

60 g Water Hydrate the gelatin with the cold water. Warm Fruit’Purée Yuzu with the sugar until
500 g Cream 35% fat
dissolved, add the hydrated gelatin and stir until melted. Add Fruit’Purée Strawberry and
200 g Fruit’purée Strawberry
Capfruit cool slightly. Fold in the softly whipped cream.
150 g Fruit’Purée Yuzu Capfruit
100 g Castor sugar Genoise
Make a stiff meringue with the egg whites, sugar and trimoline. Gradually add the egg
345 g Egg whites yolks. Combine the vegetable oil, water, the seeds from the vanilla pod and the zest from
350 g Sugar the lemon with 1/3 meringue. Fold back into the remaining meringue. Sieve the flour and
90 g Trimoline fold into the mixture. Divide the mixture in two and spread carefully onto 2 60 x 40 cm
420 g Egg yolks
40 g Water Silpat trays. Bake at 150 °C for 10-15 minutes. Allow to cool. Cut into 5 cm circles.
350 g Flour
165 g Vegetable oil
Red glaze
½ Vanilla pod Hydrate the gelatin with the water (2). Boil the sugar, glucose, condensed milk and
1 Lemon the water (1). Take off the heat and add the gelatin. Add the chocolate and coloring.
Homogenize with a stick blender.
130 g Water (1)
300 g Sugar Strawberry compote
300 g Glucose Mix the sugar and pectin together. Hydrate the gelatin with the water. Bring Fruit’Purée
200 g Condensed milk Strawberry and chopped strawberries to the boil. Whisk in the sugar and pectin. Cook the
160 g Water (2)
25 g Gelatin pectin for about 2 minutes. Add the gelatin. Pour into small sphere molds and freeze.
300 g White chocolate
10 Power Flowers - Red
Red Spray
Melt the cocoa butter. Add the food coloring and blend. Use at 35 °C.
100 g Fruit’Purée Strawberry
Capfruit Red chocolate band
100 g Strawberries Heat the chocolate and Power Flowers to 45 °C and blend. Use your preferred method to
½ Vanilla pod temper the chocolate. Spread thinly onto a plastic sheet. Cut into 1 cm strips. Cover with a
15 g Sugar piece of parchment and wrap around a tube of the same diameter as your molds. Use tape
4g Pectin NH
to keep in place and allow to crystallize overnight.
1g Gelatine
15 g Water Assembly
500 g Cocoa butter
Use the strawberry and yuzu mousse to 3/4 fill each mold. Add the sphere of strawberry
8 Power flowers - red compote. Top up with more mousse if necessary. Finish with a disk of Genoise and freeze.
Remove from the mold and spray with a minimum of 2 coats of the Red spray. Gently play
400 g White chocolate a heat gun over the surface to create the desired effect. Pipe a few lines of Red glaze on
1 Power flowers - yellow the right hand side. Add the Red chocolate band and finish with silver leaf.
8 Power flowers - red

9
Almond Croissants

A recipe
Denis Drame

500 g Soft wheat flour T55 Croissant dough

500 g Pastry flour T55 In a mixing bowl, combine the flours, salt, sugars, milk, yeast, and the diced
25 g Salt butter on first speed for 5 mins, then 5 mins on speed 2. Working temperature
100 g Castor sugar for the dough, 24 °C. Let the dough prove for 30 mins at room temperature.
15 g Honey Then keep in the fridge overnight. The next day, roll out and fold the dry butter
480 g Whole milk into the dough. Give one double turn and one single turn; allow the dough to rest
50 g Fresh yeast before rolling out to a thickness of 3 mm.
200 g Butter Almond filling
400 g Dry butter Combine all the ingredients in a food processor and mix until a paste is formed.
Cover with cling film and set aside. The next day, roll out to a thickness of
500 g Fruit’Elite « Nuts » 1.5mm and cut into triangles 6x18 cm.
Raw almond purée
Glaze
Capfruit
Combine all the ingredients and whisk.
400 g Castor sugar
50 g Invert sugar Assembly
50 g Orange concentrate Cut the dough into 8x28 cm triangles; place a triangle of almond filling then roll
into a croissant shape. Leave the croissants to prove for 2 hours at 25 °C, brush
150 g Fruit’Purée Orange with egg wash then bake in a convection oven at 160 °C for around 15 minutes.
Capfruit When the croissants are cooked, pour the glaze on top and sprinkle with toasted
50 g Orange concentrate flaked almonds.
400 g Icing sugar
20 g Orange liqueur Fruit’Elite « Nuts » Raw almond purée
AD Toasted flaked Capfruit
almonds The almond is one of Capfruit’s 3 exclusive creations using nuts;
the other two are Raw green pistachio and Roasted hazelnut. After
selection of the fruits grown on specific soils, we shell the nuts,
blanche them over a steam bath and then press the nuts. Among its
other advantages, this process guarantees a purée without added
coloring or preservatives and the flavor is such that no artificial
taste enhancers are necessary. The rich, creamy purée we obtain
is perfect for use in a variety of preparations (in patisserie, ice
creams, confectionary, ganache creams, sauces, stuffings etc). This
unpasteurized purée is unsweetened and contains no sugar other
10 than that naturally present in the fruit.
Mango & passion fruit Mille-Feuille

A recipe
David Girard

750 g Flour T55 Puff pastry

250 g Oatmeal flour Melt the butter. Mix together all the dry ingredients then add the liquids and butter. Mix to
450 g Cold water combine until the dough just forms a ball. Do not overwork the dough. Cover with kitchen
20 g Vinegar
film and leave to rest. Soften the dry butter before incorporating into the dough. Give the
23 g Salt
300 g Butter dough 2 turns before resting the dough. Repeat 3 times. Roll out to 1.9 mm. Chill. Brush
800 g Dry butter with egg wash. Leave to rest. Bake at 180 °C. The mille-feuille will require three layers of
pastry.
175 g White chocolate
AD Vanilla pods Whipped vanilla ganache
200 g Cream (1) Prepare a ganache with the warm cream (1), vanilla and white chocolate. Add the soaked
6g Gold gelatin sheets gelatin, then emulsify using a stick blender. Add the cream (2). Chill overnight. Whip the
600 g Cream (2) ganache.
500 g Fruit’Purée Mango Alphonso Spicy mango and coriander
Capfruit Heat Fruit’Purée Mango Alphonso with the deseeded chili pepper and the lime juice. Mix
½ Green chili pepper in the sugar and agar-agar and bring to the boil. Add the coriander and cool. Once cool,
5g Agar-agar
liquidize.
7 sprigs Fresh coriander
10 g Castor sugar Whipped passion fruit ganache
20 g Lime juice Prepare a ganache with Fruit’Purée Passion Fruit and the chocolate. Add the soaked
220 g Fruit’Purée Passion Fruit
gelatin then emulsify using a stick blender. Add the cream then chill overnight. Whip the
Capfruit ganache.
3g Gold gelatin sheets
Mango/lime powder
15 g Lime juice
600 g Cream 35% fat Remove the skin from the mango. Peel the zest from the lime ensuring there is no pith.
175 g White chocolate Thinly slice the mango and set aside. Put the skins into a dehydrator and dry overnight at
70 °C. Blend to a fine powder.
1 Mango
½ Lime Mandarin sorbet
Mix the ingredients and churn.
1 kg Fruit’Purée Mandarin
Capfruit Assembly
285 g Sugar Pipe alternating balls of the Whipped vanilla and passion fruit ganaches over the first layer
100 g Powdered glucose of puff pastry with balls of the Spicy mango and coriander in-between them. Top with
260 g Water another layer of pastry and repeat the operation. Add the third pastry layer. Poach the
reserved mango slices in a tepid lime syrup glaze and when cool, drain and arrange on top
of the pastry. Brush with more lime glaze and sprinkle with the Mango/lime powder. Add a
quenelle of Mandarin sorbet to the plate and decorate as desired.
11
Afternoon Tea

A recipe
Baptiste Frement

Cherrymome Fingers
135 g Ground almonds Pistachio joconde sponge base
45 g Castor sugar (1) Mix the ground almonds, castor sugar and pistachio paste in a bowl. Gradually incorporate the eggs
75 g Pistachio paste then whisk the mixture for approximately 10 minutes. Fold in the sieved flour. Whisk the egg whites
225 g Eggs with the castor sugar to soft peaks. Gently combine the two mixtures and then add the melted butter
45 g Flour and oil. Spread onto a 60x40 cm baking sheet and bake at 200 °C for 8 minutes. Cut into 3 x 20 x 40
135 g Egg whites cm strips.
90 g Castor sugar (2)
70 g Melted butter Vanilla mascarpone cream
35 g Vegetable oil Prepare a crème anglaise with the milk, glucose, egg yolks and the seeds scraped from the vanilla pod.
Cook to 85 °C then pour over the gelatin mass. Mix well together and cool to 4 °C. Once at 4 °C, mix in
155 g Milk the mascarpone. Finally fold in the Italian meringue and use immediately.
54 g Glucose
40 g Egg yolks Coulis cherrymome
0.5 g Seeds from vanilla pods Heat Fruit’Elite « Seasonal Flavours » Cherrymome purée with the invert sugar to 40 °C. Add the sugar
180 g Mascarpone mixed with the pectin and cook for a further 2 minutes. Use immediately.
22 g Gelatin mass
47 g Italian meringue Assembly
In the base of a 20 x 40 cm frame place a layer of Pistachio sponge then add 250 g of the Cherrymome
450 g Fruit’Elite « Seasonal Flavours » coulis. Freeze for few minutes then spread 250 g of Vanilla mascarpone cream and add the second
Cherrymome purée Capfruit layer of Pistachio sponge, the Cherrymome coulis and the Vanilla mascarpone cream and finish with
24 g Invert sugar the pistachio sponge. Freeze then portion as desired.
12 g Pectin NH
17 g Castor sugar

Orange scones
360 g Flour T55 Put the flour, salt, butter and castor sugar in the bowl of a food mixer and mix for 6 minutes. Then add
25 g Baking powder the baking powder, milk, egg and Fruit’Zest Orange and mix for a further 5 minutes. Roll out and cut
0.6 g Salt your scones. Brush twice with egg wash, then leave to rest for 40 min at room temperature (not over
54 g Butter 20 °C). Bake at 165 °C for 12 minutes.
70 g Castor sugar
70 g Eggs
116 g Milk
16 g Fruit’Zest Orange Capfruit

12
Abriconilla Macaron
125 g Ground almonds Macaron mix
125 g Icing sugar Mix together the ground almonds and icing sugar and blitz in a food processor for several seconds.
46 g Egg whites (1) Transfer to a big bowl; add the egg whites (1) and the colorings and mix. Make an Italian meringue at
2g Lemon yellow coloring 117 °C using the castor sugar, egg whites (2) and water. When your meringue has cooled to 40 °C mix in
2g Raspberry red coloring the first preparation. Bake for 12 minutes at 165 °C.
125 g Castor sugar
46 g Egg whites (2) Abriconilla ganache
31 g Water Bring Fruit’Elite « Seasonal Flavours » Abriconilla purée (1) to the boil. Blanch the egg yolks with the
1g Powdered egg whites castor sugar. Pour on the hot purée, return to the pan and cook to 82 °C. Add the gelatin mass then
Fruit’Elite « Seasonal Flavours » Abriconilla purée (2). When the mixture has cooled to 35 °C add the
137 g Fruit’Elite « Seasonal Flavours » butter and emulsify.
Abriconilla purée Capfruit (1)
50 g Egg yolks
75 g Eggs
60 g Castor sugar
12 g Gelatin mass
98 g Lamination butter
29 g Fruit’Elite « Seasonal Flavours »
Abriconilla purée Capfruit (2)

Mango passion fruit and coconut tartlets

100 g Butter Sweet pastry
63 g Icing sugar Put everything in a mixing bowl except the whole egg and flour and work to a crumble. Add the egg and
20 g Ground almonds finish with the flour. Chill in the fridge. Bake until golden.
1g Sea salt
1g Vanilla pod (seeds scraped from) Passion fruit and mango cream
38 g Eggs Bring Fruit’Purée Passion Fruit and cream to the boil. Pour onto the egg yolks blanched with the sugar,
166 g Flour return to the pan and cook for 1 minute. Add the gelatin mass and blend. Place pieces of mango into the
tartlet bases and top with this cream.
133 g Fruit’Purée Passion Fruit
Capfruit Coconut diplomat
80 g Cream Prepare a pastry cream with Fruit’Elite « Vintage » Coconut purée, egg yolks, castor sugar and pastry
55 g Egg yolks cream powder. When this has cooked, add the butter and gelatin mix and set aside in the fridge
55 g Sugar overnight. The next day stir the cream until smooth, whip the cream, fold into the coconut cream and
16 g Gelatin mass use immediately.
80 g Chopped mango
1 Vanilla pod Spray glaze
Mix the pectin with the sugar (2). Heat the water, sugar (1) and glucose to 40 °C. Add the pectin/sugar,
250 g Fruit’Elite « Vintage » Coconut stir and bring to the boil. Pour onto the neutral glaze and mix thoroughly. Store in the fridge
purée Capfruit
50 g Egg yolks Assembly
44 g Castor sugar Place 5/6 pieces of fresh mango into the cooked tart base and cover with the passion fruit and mango
20 g Pastry cream powder cream. Chill for 3 hours. Once the cream has set, pipe on the Coconut diplomat and freeze for a few
10 g Butter hours until hard. Spray with the glaze and decorate as desired.
2.65 g Fish gelatin
16 g Water
117 g Whipping cream

250 g Water
400 g Castor sugar (1)
250 g Glucose
100 g Castor sugar (2)
6g Pectin NH
1375 g Neutral glaze

Raspberry choux with raspberry compote

150 g Butter White crumble
187 g Flour Mix all the ingredients to the desired texture, then place between two sheets of baking paper and roll
187 g Demerara sugar out to a thickness of 2 mm. Place in the freezer for 1h, then cut into pieces and use atop the choux
9g Titanium oxide buns.

155 g Hot water Choux buns

155 g Milk Use the ingredients to prepare a choux pastry. Bake in a deck oven at 160 °C for 30 minutes.
125 g Butter
3g Salt Raspberry compote
3g Sugar Heat Fruit’Purée Raspberry and invert sugar to 40 °C. Add the sugar mixed with the pectin. Cook
190 g Flour together for 2 minutes. Set aside in the fridge.
312 g Eggs
Raspberry pastry cream
150 g Fruit’Purée Raspberry Capfruit Bring the milk and Fruit’Purée Raspberry to the boil. Blanch the egg yolks with the castor sugar and
8 g Invert sugar pastry cream powder. Pour part of the boiling liquid onto the egg yolks, return to the pan and cook for
6g Pectin NH a further 1-2 minutes. Add the butter and blend. Place in a blast freezer for 15 minutes and then
9g Castor sugar transfer to the fridge for 12 hours.

Pink butter cream

250 g Milk
250 g Fruit’Purée Raspberry Capfruit Mix together the ingredients, heating if required.
100 g Castor sugar
63 g Egg yolks
23 g Flour
23 g Hot process pastry cream powder
23 g Butter

100 g Fondant
150 g Butter
2g Red food coloring

13
Frozen Grapefruit

A recipe
Ludwig Hely

115 g Fruit’Purée Lime Capfruit Citrus foam

570 g Fruit’Purée Calamansi Mix the sifted icing sugar with the mascarpone. Heat Fruit’Purée Lime to melt
Capfruit the gelatin then add the remaining cold purees. Use a hand blender to mix in the
340 g Fruit’Purée Orange mascarpone. Transfer to a cream siphon charged with 3 canisters.
Capfruit
340 g Fruit’Purée Mandarin Earl grey crumble
Capfruit Beat the sugar and butter together until light and fluffy. Add in the Earl Grey powder
630 g Mascarpone
and sifted flour. Mix until just combined. Crumble the mix over a baking tray lined
330 g Icing sugar
120 g Gelatin mass with parchment paper and leave to rest in the fridge for 4 hours. Bake at 160 °C in a
convection oven with the damper open. Stir the crumble during baking to achieve an
188 g Sugar even golden color.
350 g Butter
25 g Earl grey powder Citrus cocktail
563 g Weak flour Warm Fruit’Purée Blood Orange and incorporate the glaze using a hand blender.Mix
the citrus segments with the blood orange sauce and store in the fridge.
300 g Mixed citrus segments
(grapefruit, clementine, Lemon curd
blood orange…) Mix together Fruit’Zest Lemon, Fruit’Purée Lemon, sugar and eggs. Cook to 85 °C.
50 g Fruit’Purée Blood Orange Add the gelatin. Leave to cool to 45 °C before incorporating the butter using a hand
Capfruit blander. Leave to rest overnight.
50 g Absolu Cristal neutral
glaze Pink grapefruit sorbet
Mix together the sugar, glucose and Super Neutrose. Heat the water to 40 °C and
300 g Whole eggs whisk in the dry ingredients. Heat the mixture to 85 °C and maintain for 2 minutes at
300 g Sugar that temperature to allow the stabilizer to fully hydrate. Cool the syrup to 4 °C and
300 g Fruit’Purée Lemon add Fruit’Purée Pink Grapefruit. Leave to mature in the fridge overnight. Churn the
Capfruit
sorbet the next day and use to coat the insides of the grapefruits shells.
40 g Gelatin mass
9g Fruit’Zest Lemon Capfruit Assembly
360 g Room temperature butter Cut off the top of each grapefruit and remove the flesh. Store the grapefruit shells in
the freezer. Churn the sorbet and use to line the frozen grapefruit shells. Return to
250 g Powdered glucose
1260 g Sugar the freezer and finish to order. Fill up about half way up with Citrus Foam. Cover the
18 g Super Neutrose foam with a layer of Citrus Cocktail and a bit of juice. Add a generous amount of Earl
1730 g Water Grey Crumble on top by which time the grapefruit should almost be full leaving just
1750 g Fruit’Purée Pink Grapefruit enough space to pipe a bit of lemon curd. Seal the grapefruit with a honey tuile. Top
Capfruit with a big piece of cotton candy. Serve on crushed ice or a carved ice block.
14
Pineapple Calamansi Tart

A recipe
Heather Kaniuk

200 g Unsalted butter, soft Sweet Lemon Pastry

160 g Icing sugar, sifted Lightly cream together the butter and sugar. Slowly add the eggs to combine, scraping
80 g Whole eggs the bowl down well. Add the flour and salt, mix to combine. Roll out to 2mm using a dough
400 g Plain flour
break, reserve sheets in freezer. Line 5cm diameter tart rings. Chill. Bake blind at 160
2g Fine sea salt
Zest 1 Lemon °C for 8-12 minutes removing the baking beans 2/3 the way through the cooking. Once
baked, brush the inside of the tart shells with melted cocoa butter.
400 g Fresh pineapple, diced
0.5 cm Pineapple jam
60 g Demerara sugar In a pan, melt the sugars as you would a dry caramel, taking care not to take the sugars
20 g Dark brown sugar past a light caramel. Add the diced pineapple, return to a simmer. Cover the pan and cook
1 Vanilla pod until the pineapple is tender (approx. 30mins). Add the agar-agar and bring back to the
2g Agar-agar boil. Chill.
1 tsp Sugar
Tart Filling
50 g Fruit’Purée Pineapple Whisk together the eggs and sugar. Bring Fruit’Purée Pineapple and Fruit’Purée Calamansi
Capfruit to the boil. Pour over the eggs, whisk well. Add the double cream. Pour into a gastro tray.
90 g Fruit’Purée Calamansi
Cover with cling film in contact with the mixture. Bake at 110 °C, until just set. Scrape the
Capfruit
220 g Whole eggs
mixture into a bowl, add the gelatin.Allow to cool, then mix before putting into piping bags.
120 g Sugar Italian meringue
120 g Double cream
3g Gelatin
Whisk the egg whites on a medium low speed. Place the sugar in a saucepan and bring
to a gentle boil. Pour the sugar syrup in a slow stream into the egg whites, continually
50 g Egg whites whisking on medium low until a meringue is formed.
100 g Sugar
Pineapple Calamansi foam
125 g Pineapple juice Mix Fruit’Purée Calamansi with all the other ingredients and whip in a food mixer until
125 g Fruit’Purée Calamansi foamy.
Capfruit
2.5 g Hy-foamer (MSK) Calamansi gel
2.5 g Xanthan gum Mix the agar-agar with the sugar. Bring Fruit’Purée Pineapple and Fruit’Purée Calamansi
40 g Sugar to the boil. Rain in the sugar and agar-agar, whisking, and return to the boil. Continue to
boil for 5 mins. Pour out into a Silpat lined tray and cool. Once cool blitz in a Thermomix
250 g Fruit’Purée Pineapple until smooth.
Capfruit
250 g Fruit’Purée Calamansi Assembly
Capfruit Half fill the tart shells with Pineapple Jam. Pipe in the Pineapple Calamansi Tart Filling, and
15 g Agar-Agar
smooth flat with a palette knife Pipe Italian meringue on top using a number 10 nozzle.
125 g Sugar
Scorch lightly with a blow-torch. Pipe on the Pineapple Calamansi foam, and small dots of
the Calamansi gel to cover the top of the tart. Garnish with chocolate décor, and Tagetes
15 flowers (Tagetes patula).
Blackcurrant and apple delight

A recipe
Mourad Khiat

Makes 30
260 g Icing sugar Hazelnut daquoise
260 g Ground hazelnuts Whisk the egg whites with the cream of tartar and slowly add the caster sugar to make
325 g Egg whites a meringue. Fold through the sifted icing sugar and the ground hazelnuts. Spread into a
3g Cream of tartar
28 x 28 cm frame then sprinkle over the chopped hazelnuts. Dust with extra icing sugar
78 g Castor sugar
130 g Chopped hazelnuts before baking. Bake at 210 °C for around 10-15 min.
Apple and blackcurrant compote
398 g Fruit’Purée Blackcurrant Heat Fruit’Purée Green Apple ‘Granny Smith’ and Fruit’Purée Blackcurrant and the glucose
Capfruit
to 45 °C. Add the pectin and sugar mix as well as the gelatin. Boil for 2 minutes. Add the apple
200 g Fruit’Purée Green Apple
‘Granny Smith’ Capfruit
cubes and boil again. Pour onto a tray to cool. Spread onto the daquoise and freeze.
100 g Glucose Blackcurrant whipped ganache
100 g Castor sugar Warm Fruit’Purée Blackcurrant and glucose. Pour slowly onto the melted chocolate and
4g Pectin the gelatin mass and emulsify. Add the cold cream and hand blend. Store in the fridge
4g Gelatin
overnight.
200 g Granny smith apple cubes
White chocolate glaze
200 g Fruit’Purée Blackcurrant Melt the chocolate at 45 °C, add the grape seed oil and the food coloring. Mix with a hand
Capfruit blender then add the freeze-dried raspberries.
10 g Glucose
300 g Opalys chocolate Valrhona Pate sable
20 g Manzana liqueur Gelatin Cook the yolks in a microwave. Add the butter and the salt to the above ingredients and
30 g mass mix until smooth. Roll out to a thickness of 2.5 mm. Cut into an oval shape and bake at
550 g Cream 35% fat 180 °C until golden brown.
300 g Ivoire Chocolate Valrhona Assembly
80 g Grape seed oil Whip the ganache to a very soft peak and pipe into finger molds about halfway up then
2g Fat-soluble white food cut the daquoise / blackcurrant & apple compote into the same shape as the mold and
coloring press it into the whipped ganache and level with the top of the mold. Put in the freezer for
14 g Freeze-dried raspberries a few hours then take them out of their molds and dip them in the glaze. Place a sable on
top of the finger mousse and pipe a line of whipped ganache as desired.
275 g Butter
4g Salt
90 g Icing sugar Fruit’Purée Green Apple ‘Granny Smith’ Capfruit
10 g Cooked egg yolks
250 g Flour T55 Capfruit has chosen a green apple, the Granny Smith
50 g Corn flour for its apple purée. Grown in the Rhone-Alps region
2 Vanilla pod of France, this fruit has juicy, crunchy flesh, with
the sweetness and tang associated with the fruit.
Unpasteurized, this purée offers an exceptionally fresh,
thirst-quenching taste and a delicate lime green hue. It is
16 sweetened with 10% by weight of granulated sugar.
Lemon and Lime Tarts

A recipe
Gabriel Le Quang

200 g Fresh egg whites Lime Meringue

4g Powdered egg whites Heat the egg whites and castor sugar over a bain-marie to 60 °C. Add the powdered egg
200 g Castor sugar whites and whisk until cool and smooth. Fold in the sifted icing sugar with a spatula. Add
200 g Icing sugar
Fruit’Zest Lime and the citric acid. Pipe into 5 cm diameter flexipan molds and dry out at
4g Citric acid
4g Fruit’Zest Lime Capfruit 70 °C for 50 minutes. Remove carefully from the molds and hollow out the centre using a
large melon scoop. Store overnight in a cool, dry place.
250 g Fruit’Purée Lemon
Capfruit Lemon curd
31 g Fruit’Purée Yuzu Capfruit Bring Fruit’Purée Lemon and Fruit’Purée Yuzu to the boil with Fruit’Zest Lime. Whisk the
5g Fruit’Zest Lemon Capruit whole eggs with the sugar and dextrose powder, pour over the boiling puree, return to the
52 g Powdered dextrose pan and cook to 85 °C. Strain into a bowl and add the gelatin. Mix in first the chocolate
37 g Castor sugar in three batches and then the cocoa butter to get an emulsion. Blitz with a stick blender
292 g Whole eggs ensuring there are no air bubbles. Cool in a GastroPan. Leave overnight in the fridge to set.
275 g Ivoire chocolate
30 g Cocoa butter nibs Lime confit
25 g Gelatin mass Heat the syrup and vanilla pod to 60 °C. Add the fresh lime segments and keep overnight
in the fridge.
50 g Fresh lime segments
250 g Syrup 30 °Brix Linzer Sablé
½ Vanilla pod Cook the egg yolks in the microwave, then pass through a sieve to obtain 60 g of cooked
100 g Egg yolks
egg yolk powder. Cream the butter and sugar, add the ground almonds and the yolks. Add
255 g Butter the sifted flour with the baking powder. Mix on first speed and stop when the dough is
70 g Icing sugar homogenous. Roll out to 2mm and chill. Cut the pastry with a 4 cm cutter and bake for
2g Salt 12 minutes at 150 °C.
50 g Ground almonds
300 g Flour Vanilla and lime chantilly
7g Baking powder Heat half the cream with the sugar, vanilla and Fruit’Zest Lime. Leave to infuse for
15 minutes. Add the gelatin mass. Strain the mixture over the mascarpone and remaining
300 g Cream cream. Mix using a stick blender and keep in the fridge for 12 hours. Add the lime juice with
25 g Castor sugar a rubber spatula once the Chantilly has been whisked.
AD Fruit’Zest Lime Capfruit
20 g Gelatin mass Assembly
150 g Mascarpone Seal the meringue shells by brushing with a very thin layer composed of 50% Ivoire
¼ Vanilla pod
chocolate and 50% cocoa butter. Stick the shells on a paper base on a tray. Pipe 10 g of
10 g Lime juice
Lemon Curd into the meringue, add 1 Lime Confit cut into three pieces, and pipe a little
Vanilla and Lime Chantilly to fill the meringue. Top with a Linzer Sablé to close the shell.
Pipe three dots of Chantilly and three dots of lemon curd onto the sable. Top with pieces of
lime zest and decorate with a pastillage butterfly.
17
Banoffee pie

A recipe
Kelly Nadjarian

200 g Fruit’Purée Banana Banana cream

Capfruit Soak the gelatin in cold water. Mix the eggs with the egg yolks and sugar until smooth.
60 g Egg yolks Bring Fruit’Purée Banana to the boil with the rum and the seeds scraped from the vanilla
75 g Eggs pod, pour over the eggs, return to the pan and return to the boil, whisking constantly.
3.5 g Gelatin leaves Drain the gelatin and add to the pan. Transfer the cream to a large bowl.
50 g Butter Once the temperature has dropped to 45 °C, mix in the butter using a hand blender.
1 Vanilla pod Store in the fridge overnight.
3g Dark rum
50 g Castor Sugar Vanilla Chantilly
Halve the vanilla pod and remove all the seeds. Put the cream, icing sugar, mascarpone,
100 g Cream 35% fat and vanilla seeds and extract into one big jug and whip with a hand blender.
44 g Mascarpone
12 g Icing Sugar Caramel sauce
1 Vanilla pod Bring the cream, the seeds from the vanilla pod and salt to the boil. Cover with kitchen
3g Vanilla extract film and leave to infuse. In a large pan, heat one third of the sugar, allowing it to color to a
light brown before adding the next third and so on. Add the butter once all the sugar has
160 g Castor sugar caramelized and mix with a spatula. Add the cream and mix thoroughly.
80 g Butter
180 g Cream 35% fat Gluten-free crumble
2.5 g Maldon sea salt Mix all the ingredients to obtain a smooth dough. Put small pieces on a baking sheet and
1 Vanilla pod bake at 160 °C for 12 minutes.

50 g Butter Azelia foam

50 g Castor sugar Bring the milk and cream to the boil. Pour onto the chocolate, leave for 2 minutes, then
50 g Ground almonds mix using a hand blender. Set aside overnight in the fridge. Transfer to a cream siphon,
50 g Gluten Free Flour charge with 1 gas canister, shake for 30 seconds and it is ready to use.
2g Salt
Cocoa nib tuiles
200 g Cream 35% M.G Heat the butter, milk and glucose syrup to 45 °C. Mix together the sugar and pectin then
100 g Milk add to the pan and cook to 106 °C.Add the cocoa nibs. Spread the mixture onto a baking
100 g Azelia 35% Valrhona tray covered with parchment paper and bake at 160 °C for 12 minutes.
Assembly
35 g Milk
80 g Butter Take a half-sphere of chocolate and pipe a layer of the Vanilla Chantilly, add the Banana
35 g Glucose cream, pieces of the Cocoa nib tuiles and the Gluten-free crumble. Top with a quenelle
100 g Castor sugar of vanilla ice cream and cover with the Azelia foam. Place the second half-sphere onto a
2g Pectin NH warm surface and position over the first. Heat the Caramel sauce and pour this over the
100 g Cocoa Nibs dessert just before serving.
18
Tea time

A recipe
Daniel Pearse

60 g Ground pecans Pecan sable

62 g Potato starch Cream the butter and the sifted sugar together. Add the eggs to the mixture. Gradually add in the
200 g Soft flour
sifted dry ingredients. Bring the mix together, cover with kitchen film and leave to rest for one hour in
1g Salt
108 g Sugar the fridge then roll out to a thickness of 2mm between two sheets of silicone paper. Chill in the fridge
115 g Croissant butter until needed. Cut into 9 x 6 cm pieces. Bake on a copper pipe wrapped in a Silpat sheet. Bake at 160 °C
62 g Whole eggs for 10 – 12 mins until golden brown.
233 g Elle & Vire Crème Excellence Earl grey and white chocolate whipped ganache
35% fat Bring ¼ of the cream to the simmer and add the tea leaves. Allow to infuse for 10 mins.
7g Earl grey tea
3g Gold gelatin
Strain the cream and reheat, add the gelatin and mix with the melted white chocolate.
47 g Zephyr white chocolate Mix with the remaining cream, allow it to rest overnight before whipping to soft peaks.
Valrhona
Lemon Confit
3 Lemons Peel and cut into julienne strips the zest from the lemons, ensuring there is no pith.
100 g Sugar Blanch and refresh the zest twice, then make a syrup with the sugar and Fruit’Purée Bergamot.
150 g Fruit’Purée Bergamot Capfruit Once it is boiling, add the zests and cook until the zests become translucent.
150 g Fruit’Purée Mandarin Capfruit Mandarin and Bergamot Gel
2 Mandarins
100 g Fruit’Purée Bergamot Capfruit
Mix the agar-agar with the sugar. Combine with the cold Fruit’Purée Mandarin, Fruit’Purée Bergamot
3g Agar-agar and mandarin zests and bring to the boil. Cook for 2 mins and then strain into a container and allow to
25 g Castor sugar set in the fridge. Once cool blitz
in a Thermomix to a smooth consistency. Strain through a fine chinois to remove any lumps.
178 g Bergamot juice
107 g Sugar Bergamot curd
152 g Eggs Bring the bergamot juice to the boil. Pour over the eggs beaten with the sugar. Cook to 83 °C.
6g Gelatin
45 g Cocoa Butter
Incorporate the gelatin and cocoa butter. Allow to cool to 40 °C before adding the softened butter
196 g Butter in a Thermomix.

30 g Sugar Earl Grey Jelly

120 g Water Bring the water and sugar to the boil. Add the tea and infuse for 2 minutes. Strain through a chinois.
6g Earl Grey Tea Add the Fruit’Purée Bergamot and soaked gelatin. Transfer to a shallow tray and leave to set and then
10 g Fruit’Purée Bergamot Capfruit cut into ½ cm cubes.
2 sheets Gelatin
Earl Grey Tea Meringues
50 g Pasteurized egg whites
50 g Castor sugar
Blitz the sugar with the tea leaves. Make a French meringue with the castor sugar and the egg whites.
7g Earl grey tea leaves Whip to stiff peaks and then fold in the sifted icing sugar. Pipe little domes onto a lined baking tray
50 g Icing sugar using a number 5 nozzle and dry in an oven at 90 °C for 1 – 2 hours or until dry.

85 g Cream Bergamot Ice Cream

187 g Water Heat the liquids to 40 °C and add the dry ingredients. Continue heating to 80 °C, strain through a
66 g Sugar chinois and cool to 5 °C. Add Fruit’Purée Bergamot and blitz with a hand blender. Leave overnight in the
65 g Dry glucose
38 g Dextrose
fridge and churn in a Carpigiani™ for about 7 mins.
4g Super Neutrose
Finishing touches
19 55 g
110 g
Powdered milk
Fruit’Purée Bergamot Capfruit Gold cocoa butter brushed on the plate - Pecan shavings - Cornflowers - Honny®Cress.
6g Fruit’Zest Lemon Capfruit
Raspberry Éclairs

A recipe
Joakim Prat

750 g Water Choux pastry

750 g Milk Bring the water, milk, butter, salt and sugar to the boil. Add the flour. Beat until the
675 g Butter mixture comes away from the sides of the pan. Remove from the heat and gradually
24 g Salt beat in the eggs. Transfer to a piping bag and pipe. Bake at 180 °C for 35 minutes
30 g Sugar
825 g Flour until golden brown.
1500 g Eggs Crunch
Soften the butter, then put all the ingredients in a food mixer and mix thoroughly.
100 g Butter
123 g Brown sugar Place between two guitar sheets and roll out to a thickness of 2.5 mm. Freeze. Once
123 g Flour frozen, punch out shapes as desired.
Raspberry cream
400 g Fruit’Purée Raspberry
Capfruit Soak the gelatin in cold water. Mix the eggs and yolk with half the sugar. Bring
300 g Fruit’IQF Raspberry Fruit’Purée Raspberry and the remaining sugar to the boil and add the Fruit’IQF
Capfruit Raspberrry. Pour this over the egg mixture, return to the pan and cook for 3 minutes.
150 g Eggs Add the gelatin. When the cream has cool to 50 °C blend in the butter. Chill to
180 g Egg yolks 4 °C and blend in the yoghurt and whipped cream.
150 g Sugar
180 g Butter Raspberry compote
12 g Gelatin Bring Fruit’Purée Raspberry and Fruit’IQF Raspberry to the boil. Add the sugar and
85 g Greek yoghurt pectin and cook for 3 minutes. Add the lemon juice, vanilla and gelatin.
60 g Whipped cream
Swiss Meringue
500 g Fruit’Purée Raspberry Heat the sugar and egg whites to 50 °C over a bain-marie whisking constantly. Pipe
Capfruit small dots and dry out in the oven at 70 °C for 12 hours. Set aside at 40 °C until
500 g Fruit’IQF Raspberry required.
Capfruit
200 g Sugar
12 g Pectin NH
18 g Lemon juice Fruit’Purée Raspberry Capfruit
6g Gelatin
2g Vanilla seeds from pod The raspberry has a highly developed aroma. Our method
2g Vanilla extract for processing the fruit allows us to offer a raspberry
purée that retains all the authentic color and taste of
100 g Egg whites
the fruit.This raspberry purée is sweetened with 10% of
200 g Sugar
weight of granulated sugar and is unpasteurized.

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Red berries Banana and Pecan Entremets

A recipe
Chris Seddon

146 g Fruit’Purée Banana Capfruit Strawberry banana ice cream

287 g Fruit’Purée Strawberry Capfruit
Heat the milk, cream and invert sugar to 40 °C. Add all the dry ingredients, stir and continue heating to
400 g Whole milk
190 g Cream 35% fat 83 °C. Remove from the heat, leave to cool, then add Fruit’Purée Banana and Fruit’Purée Strawberry.
165 g Sugar Mix thoroughly and leave for at least six hours or overnight before churning.
42 g Powdered glucose
67 g Powdered milk 0% fat Raspberry sorbet
5g Ice cream stabilizer Heat the water and invert sugar to 40 °C. Mix all the dry ingredients and stir in. Just bring to the boil,
50 g Invert sugar
remove from the heat immediately and cool. Blend in Fruit’Purée Raspberry then leave for at least
317 g Water 6 hours or overnight before churning.
25 g Invert sugar
50 g Dextrose Blackcurrant coulis
162 g Sugar Mix together and blend until smooth.
1.3 g Sorbet stabilizer
692 g Fruit’Purée Raspberry Capfruit Pecan parfait
Heat the milk and praline to 40 °C, blend and cool. Mix the invert sugar and glucose and heat over a
68 g Fruit’Purée Blackcurrant Capfruit
45 g Dextrose bain-marie to 50 °C. Whip up the sugar and egg whites. Incorporate the hot sugars to make a pate à
23 g Invert sugar bombe. Incorporate the whipped cream and chopped pecans.
15 g Crème de cassis
Blackcurrant sponge
100 g Whole milk Whip the egg yolks and sugar over a bain-marie until thick. Fold in the flour and corn flour and
75 g Pecan praline
20 g Confectioners glucose Fruit’Purée Blackcurrant. Finally fold in the egg whites and sugar whipped together to stiff peaks.
75 g Invert sugar Spread onto a baking sheet to a thickness of 8 mm and bake at 160 °C for around 8 minutes.
38 g Sugar
50 g Egg whites Streusel base
150 g Cream 35% fat Mix all the ingredients to form a paste. Chill and then pass through a wire mesh. Chill again before
25 g Toasted pecans
baking at 160 °C until golden brown. Combine 300 g of streusel with 100 g of praline, transfer to a ring
125 g Egg yolks mold and chill.
50 g Sugar
150 g Fruit ‘Purée Blackcurrant Capfruit Spray glaze
40 g Soft flour Heat all the ingredients to 50 °C. Mix thoroughly, strain and use at 25 °C.
40 g Corn flour
150 g Egg whites Assembly
35 g Sugar Blast-freeze the Pecan parfait. Build successive layers of each preparation referring to the photo. Finish
90 g Strong flour with the Raspberry coulis. Spray the finished entremets with the glaze and decorate as desired.
90 g Sugar
90 g Butter
52 g Ground almonds
3g Sea salt

125 g
250 g
Fruit’Purée Raspberry Capfruit
Clear glaze Fruit’Purée Strawberry Capfruit
25 g Fruit’Purée Lemon Capfruit
25 g Fruit’’Purée Mandarin Capfruit Fruit’Purée Strawberry Capfruit is the result of a
130 g Water
50 g Glucose blending of several varieties, all of which are picked only
30 g Apricot jam
12 g Dextrose
when at full maturity. The purée is sweetened with 10%
by weight of granulated sugar and is unpasteurized.

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Eel

A recipe
Michael Wignall

300 g Eel flesh Eel mousse

80 g Unsalted butter Put the eel and cream into a Robocoupe and blend until combined. Slowly add the
12 g Double cream
½ Lemon
softened butter. Add the juice from the lemon and season with paprika and Tabasco.
AD Paprika Pass through a drum sieve until smooth and set over ice.
2 drops Tabasco Apple gel
300 g Fruit’purée Green Apple
Bring Fruit’purée Green Apple « Granny Smith » to the boil and add the agar-agar.
« Granny Smith » Capfruit Pour into a plastic container and cool to set, Once set, put in a blender and liquidize
3.6 g Agar-Agar until smooth.

1 Shallot
Alsace Reduction
100 g Alsace bacon (diced) Add all the ingredients to a saucepan, slowly reduce to a syrup. Strain.
1 Garlic clove Horseradish emulsion
4 Thyme springs
300 ml Sweet cider
Place the yolks, horseradish cream, water and vinegar into a Thermomix on speed
100 ml Chardonnay vinegar 4 and slowly add the sunflower oil (mayonnaise method), season to taste and adjust
the consistency with a small amount of boiling water if necessary.
3 Egg yolks
Aero
60 g Creamed horseradish
15 g Hot water Melt the chocolate over a bain-marie. Fold the sesame oil into the melted chocolate.
11 g Chardonnay vinegar Place into a cream siphon and foam into Vac-Pac® bags place in a container filled
300 g Sunflower oil with ice. Seal until the air is incorporated and the foam has set.
485 g White Chocolate Compressed Apple
20 g Sesame oil 1 large green apple yields approx. 8-10 sheets. Make 10 x 6 cm slices from the apple
using a Japanese ribbon mandolin. Compress in the Fruit’Purée Green Apple ‘Granny
1 Apple Smith’.
100 ml Fruit’purée Green Apple
« Granny Smith » Capfruit Smoked Eel consommé
Finely dice the vegetables. Bring the bones and stock to a light simmer, skimming
3g Smoked eel bones continuously. Add the vegetables, egg and chicken to clarify. Cook for 3 hours over
3l Chicken stock
4 Egg whites
gentle heat. Strain through muslin. Set 200 g of the clarified stock, with 3 g of
1 Carrot bronze leaf gelatin (bloom gelatin beforehand in cold water and squeeze out any
1 Celery stick excess water). Add to the consommé, transfer to a suitable container and allow to set.
1 Leek (white only)
1 Onion
Assembly
1 Garlic clove Roll the eel mousse in the Compressed apple. Brush with Alsace reduction. Blow torch
1 sprig Thyme pieces of eel and brush with oil. Top each piece of Aero with caviar. Finish with sprigs
AD White peppercorns of garden cress (Lepidium sativum).
22 2 Chicken breasts
 Exotic Mousse with Mango

A recipe
Lewis Wilson

500 ml Cream 35% fat Lime Chantilly

200 g White chocolate Zest the limes and add to the cold cream, leave overnight in the fridge. Melt the white chocolate.
6 Limes Bring the cream to the boil with the lime zest, leave for 10 minutes and then reheat, strain and measure
out 400 g. Slowly mix this into the chocolate, then use a hand blender to ensure an emulsion. Store in an
airtight container and chill in the fridge for 24hrs. Whip after 24hrs. Place in a piping bag fitted with a
125 g Butter Wilton nozzle.
65 g Light brown sugar
150 g Plain flour Coconut sable
20 g Desiccated coconut Cream the butter and sugar until white, then add the coconut and half the sugar and partially mix in.
Add the flour and partially mix in, transferring the dough to a clean surface and finish combining the dough
by hand. Roll out between two sheets of baking paper to 2.4 mm. Leave in the fridge for 24hr.
175 g Fruit’Purée Mango Cut out 45 mm circles and bake at 160 °C for around 9 minutes.
Alphonso Capfruit
½ Vanilla pod Mango mousse
Take half Fruit’Purée Mango Alphonso and add the sugar and the seeds scraped from the vanilla Heat
15 g Light brown sugar
gently to 45 °C and mix in the soaked gelatin. Add the remaining Fruit’Purée Mango Alphonso. Whip the
1.5 sheets Gelatin cream to soft peaks. When the mixture has cooled to 25 °C, fold in a third of the cream, then the rest of the
100 ml Cream 35% fat cream. Pipe into 5 cm dome molds. Level off the tops. Place in the fridge to set. Using a 20 mm Parisian
scoop, scoop out the center of the dome and freeze.
175 g Fruit’Elite ‘Vintage’
Coconut mousse
Coconut purée Capfruit
Take half Fruit’Elite ‘Vintage’ Coconut purée and add the sugar. Heat gently to 45 °C and mix in the soaked
15 g Sugar gelatin. Add the remaining Fruit’Elite ‘Vintage’ Coconut purée. Whip the cream to soft peaks. When the
1.5 sheets Gelatin mixture has cooled to 25 °C, fold in a third of the cream, then the rest of the cream. Pipe into 4 cm dome
100 ml Cream 35% fat molds. Level off the tops. Freeze.

Lime Jelly
50 ml Lime juice Zest the limes. Heat with the lime juice and syrup to 40 °C, and leave to infuse. Add the soaked gelatin and
40 ml Stock syrup rum, mix and strain.
35 ml White rum
1 sheets Gelatin Compressed pineapple
Peel and cut the pineapple into 5mm thick slices ensuring you don’t include any central core. Place in a
Zest 3 limes
Vacpak bag with the mint and pineapple juice, seal and remove all the air.

¼ Fresh pineapple White glaze

2 sprigs Mint Melt the cocoa butter and white chocolate. Add the titanium dioxide and blend for 2 minutes to ensure it is
15 ml Pineapple juice fully incorporated. Add the coconut and use at 35 °C.

Assembly
60 g White chocolate Spear the Mango Mousse with a cocktail stick and dip into the White Chocolate Glaze, allow the excess
60 g Cocoa butter to run off and place onto the Coconut Sable. Cut the Compressed Pineapple into small cubes, add a few
15 g Desiccated coconut spoonfuls of Lime Jelly then use to fill the center of the mango mousse. Place a 6 cm white chocolate disk
2.5 g Titanium dioxide onto an electric rotating cake stand and place a coconut mousse in the center. Turn on the stand on and
continuously pipe a line from the top of the mousse to the bottom. Place this onto the mango mousse and
23 finish with some freshly grated lime zest.
 Portfolio

Monday, June 11th 2018

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The partners

Cap’Recette is edited by the company Capfruit S.A.S. - Printed in 2000 copies.

Realisation: Sébastien Pierrefeux - Creation: Insign - Crédits photos: Jonathan Perugia, Fotolia.
CAPFRUIT SAS RCS ROMANS B 423 282 482
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 Angelo Musa, « Meilleur Ouvrier de France »
and Executif Chef Plaza Athénée, Paris

Luc Armanet, Fruit Grower, (Drôme, France)

PARTNER COMMITTED TO EXCELLENCE

FROM THE LAND TO THE PLATE

capfruit.com
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