Dessert Recipes Created by Maîtres Cuisiniers de France
to Pair Exclusively with Les Petits Grains
The Ritz Carlton New York, Battery Park 
L’Absinthe Brasserie-Restaurant
- Crumble of Pear and Chestnut Confit with White Chocolate Sorbet and Coffee Granitas
- Thin Crusty Golden Delicious Apple Tart
- Mango Tarte Tatin with Balsamic Reduction and Coconut Ice Cream
Restaurant Jean-Louis
- Potato Dauphin with Honey, Papaya, Mango and Dried Apricot and Peach Sorbet
- Fresh and Dried Fruit Chunks in Les Petits Grains Flan with Blue Cheese and White Pepper Ice Cream
- Chocolate Petit Grains Napoleon with Dried Fruit Marshmallow and Les Petits Grains Chibouste
Madison Bistro Restaurant
Union League Café
- Gratin of Poached Pears with Spices and Saffron Sabayon au Petits Grains et Glace au Miel
- Mango Tart Tatin, Mango Guava Sorbet
- Citrus Crepes Façon Suzette, Blueberry Compote
Jack’s Oyster House
THE CHOCOLATE GLOBE
INGREDIENTS
For chocolate globe:
DIRECTIONS
For the wine jelly:
Mix the syrup with the wine, bring to a boil and process ¼ of the mix. Add the pre-soaked gelatin to it, and then add the rest of the cold mix. Pour into a frame with plastic wrap in it. Let it set over night and cut into small cubes.
For the chocolate globe:
Temper the chocolate with the cocoa butter to make the globe’s half sphere mold.
For the streusel:
Place all the dry ingredients in the mixer and add small cold butter cubes. Mix for a short time, but do not over mix. Finish by hand.
For the poached raspberry:
Mix the neutral glaze with the Les Petits Grains and the orange juice. Melt them slowly over a low flame and keep stirring until melted. Gently fold the fresh raspberries into the hot mixture; do not over fold to avoid breaking the raspberries.
For the chocolate sauce:
Heat the milk and the glucose until boiling. Remove from the heat and then add both of the chocolates (pre-chopped), then strain into a chinois.
For the caramel fudge:
Bring the heavy cream to a boil then take off the heat and add the white chocolate. When it is melted, pass through a strainer. Melt the sugar on the stove, dry process then deglaze with the hot ganache, and strain. Add the pre-soaked gelatin sheet and let cool 24 hours before use.
Building and filling the globe:
With tempered chocolate, create zigzags and stick half sphere to it to make it sit straight on an acetate sheet. Fill a little bit of caramel fudge in the half sphere, place pieces of broken streusel on top, add some of the poached raspberry on top, and then place 3 small cubes of the wine jelly inside. Seal the other half of the sphere on the top to close the globe. Make a little hole on the top of the globe with a hot metal knife tip to ease the melting process, but be careful not to crack the dome. Serve with a side of chocolate sauce that can be poured slowly over the top.
FRUIT TERRINE WITH LES PETITS GRAINS
INGREDIENTS
DIRECTIONS
Place all the pre-cut fruit into a mixing bowl and put it in the refrigerator so that everything is cold. In a terrine mold, place plastic wrap all the way down to the corner, but be careful not to puncture the plastic. Leave about 3 inches along the outside all around. Mix the syrup and the wine together, bring 1 cup of this mixture to a boil, add the pre-soaked gelatin to it, and then add the rest of the liquid mix. Pour a little of the liquid mix over the bowl of fruit so that all the fruit becomes wet with the liquid wine, then the liquid will start to thicken. Place all the fruit in the terrine mold, but do not push them down just yet. Pour some of the wine on top of the fruit (about ¾ of the mold), fold back the edges with the plastic wrap, and then press the fruit down to make the wine come back up to the top. Let set overnight. Unmold on a cutting board and cut a slice with a hot seared knife. Decorate the plate with raspberry and apricot sauce. (You can also use other fruits, except kiwi and pineapple.)
CHOCOLATE SABAYON WITH LES PETITS GRAINS
INGREDIENTS
For the chocolate sabayon:
DIRECTIONS
For the chocolate sabayon:
Beat the egg yolks with the sugar. Add the cream and let it thicken a little, then add the cocoa powder. Do not over whip. Finish folding by hand.
For the Les Petits Grains wine jelly:
Mix the syrup with the wine, heat 1/4 of the mix. Add the pre-soaked gelatin to it then add the rest of the cold mix. Pour into a frame with plastic wrap in it. Let it set overnight; cut into ½ inch cubes.
For the spaghetti wafer:
In a bowl, mix the egg whites with the sugar and the flour. Add the praline paste and the melted butter.
For the vanilla strip:
Use same process as for the spaghetti wafer.
To build the dessert:
Make the chocolate sabayon. Cut the jelly into small cubes about ½ inch thick. Fill a martini glass with some of the sabayon. Place a few small cubes of jelly on top and repeat steps until the martini glass is ¾ full. Add a few more cubes and then place the spaghetti wafer at top. Place the tempered chocolate and the vanilla strip on the stem of the martini glass as garnish
CRUMBLE OF PEAR AND CHESTNUT CONFIT WITH WHITE CHOCOLATE SORBET AND COFFEE GRANITAS
Makes 6 servings
INGREDIENTS
For the crumble:
DIRECTIONS
For the crumble:
In a bowl mix all ingredients with a spatula until grainy in texture, and rest in refrigerator for 3 hours.
For the filling:
Strain chestnuts if they are in syrup and break them up. Whisk cream and egg, then add the remaining ingredients and toss in a bowl. Heat oven to 375 degrees. Transfer ingredients to a flat baking skillet and bake for about 15 minutes. Remove from oven; spray the crumble on top and return to oven for another 20 minutes. Cool down until warm.
For the coffee granitas:
Bring all ingredients together to a boil, simmer for 10 minutes then strain and freeze in a hotel sheet pan. Keep scratching with a fork while freezing, until flaky.
For white chocolate sorbet:
Put water with trimoline, sugar and rum in a bowl. Then incorporate the white chocolate with a whisk until very well mixed. Cool down on ice, whisking regularly, then freeze.
SERVING DIRECTIONS:
Divide the crumble into 6 small shallow plates; add a scoop of sorbet on top of each. Serve the coffee granitas on the side in a shot glass.
THIN CRUSTY GOLDEN DELICIOUS APPLE TART
Makes 6 servings
INGREDIENTS
DIRECTIONS
In a low temperature oven, dry out the vanilla bean, then combine with sugar in a food processor to obtain vanilla sugar. Roll out the puff pastry dough 1/8 inch thick and cut 6 discs about 5 ¾ inches in diameter. Keep on a sheet of baking paper. Peel and core apples. With a mandoline, slice the apples thin and layer them in a circle fan on top of the discs. Melt the butter and, with a brush, coat the apples. Finish by sprinkling with the vanilla sugar. Let rest at least 2 hours in refrigerator. Then, preheat oven to 450 degrees and bake for about 20 minutes at 375 degrees. The dough must be crusty and the apples slightly colored. Serve with apple sorbet, vanilla ice cream, honey ice cream, or crème fraiche.
MANGO TARTE TATIN WITH BALSAMIC REDUCTION AND COCONUT ICE CREAM
Makes 6 servings
INGREDIENTS
For caramel:
DIRECTIONS
For caramel:
Cook the sugar to caramel color and add butter progressively.
For filling:
Peel mangoes, remove the pit and cut flesh into big chunks. Place the fruit in a big glass bowl and mix with honey, sugar and cinnamon. Cover with plastic wrap and cook in microwave for 10 minutes (until soft). Still covered, let it cool down, then strain. Reduce the remaining liquid to thick syrup, and then add it to the caramel. In 3”x 1.5” ramekins, pour the caramel and place the mango strips on top, pushing them down well. Cover the ramekins with foil and cook at 325 degrees for 2 hours. Let cool down before unmolding.
For 3 inch discs of Dacquoise:
Sift almond flour and flour together. Whip egg whites with sugar to soft peaks and fold in the flour progressively. Pipe on parchment paper discs (3.5”), sprinkle with the shredded coconut and bake at 350° for about 20mn.
For coconut ice cream:
In a bowl add milk and coconut cream and process in an ice cream machine.
For balsamic reduction:
Combine ingredients in pan on stove and reduce over heat to a syrupy liquid.
SERVING DIRECTIONS:
While still warm, unmold the cooked mango on a dacquoise disc, put scoop of ice cream on the side and drizzle with the balsamic reduction.
POTATO DAUPHIN WITH HONEY, PAPAYA, MANGO AND DRIED APRICOT AND PEACH SORBET
Makes 6-8 servings
INGREDIENTS
DIRECTIONS
Grate potatoes using the medium shredder blade of a food processor. Do not rinse the potatoes once they are grated! Toss potatoes with the fresh and dried fruits. Season with a dash of white pepper.
Heat a 9-inch nonstick or well-seasoned cast-iron skillet over medium-high heat until very hot. Add 3 tablespoons of the butter. When butter stops foaming, add the honey. When melted add potato and fruit mixture. Use a spatula to lightly press potatoes into an even layer. Cook until the underside is golden brown, about 5 minutes. Place a large plate on top of the skillet, then turn skillet and plate over so that galette is flipped onto the plate with its browned side up. Return skillet to heat and add remaining tablespoon of butter. When butter is melted, slide galette into skillet. Cook until potatoes are tender all the way through and bottom is browned, about 5 minutes. Flip onto a plate and cut into wedges. Serve with peach sorbet (sugar-free if possible).
FRESH AND DRIED FRUIT CHUNKS IN LES PETITS GRAINS FLAN WITH BLUE CHEESE AND WHITE PEPPER ICE CREAM
Makes 6-8 servings
INGREDIENTS
For the flan:
DIRECTIONS
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and whisk until blended. Strain into a large bowl, let sit for 15 minutes. If necessary, skim off any foam or bubbles. Sautée the fruits in noisettes butter starting with pear and ginger, then plum, then apricot. Finish with peach and grapes. Toss with Les Petits Grains. Bring to a boil and then remove quickly from heat. Divide fruits among 6 ramekins or custard cups. Pour flan mixture. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. Serve with blue cheese then sprinkle the ice cream with white pepper.
(Note: Can be served room temperature. And optionally, when ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Caramelize the sugar using a small hand-held torch.)
For blue cheese ice cream:
Boil the milk then remove from the heat and add the blue cheese in morsels. Whisk to melt. Whisk the egg yolk with 2 tablespoons of cooked cream and add to the milk/ cheese mixture. Cook as you would a vanilla sauce. Make the ice cream in ice cream machine. Reserve. For a short cut, mix vanilla ice cream (sugar-free if possible) with blue cheese melted in cooked cream.
CHOCOLATE PETIT GRAINS NAPOLEON WITH DRIED FRUIT MARSHMALLOW AND LES PETITS GRAINS CHIBOUSTE
Makes 6-8 servings
INGREDIENTS
DIRECTIONS
Brush puff pastry with melted butter and cook until crisp. Sprinkle with bitter German cocoa. Oil bottom and sides of a 13”x9”x2” rectangular metal baking pan and dust bottom and sides with confectioners' sugar. In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil the mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With a standing or a hand-held electric mixer, beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl beat whites until they just hold stiff peaks. Whisk whites, fruit and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.
For Les Petits Grains chocolate ganache:
Mix both chocolates in salad bowl. Boil Les Petits Grains and add heavy cream. Bring to a full boil. Pour wine/cream mixture over the chocolates. Using a hand blender whisk the cream and chocolates then add the butter, always whipping at full speed. Line a 9”x9” tray with plastic wrap. Pour the chocolate ganache into the mold and refrigerate until firm.
For the Les Petits Grains chibouste:
Bring the wine to a boil. In a separate bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Whisk into the wine and cook. Reserve and add the softened gelatin sheets. When cold, whip the cream and fold into the wine sauce.
SERVING DIRECTIONS:
Cut the puff pastry, the fruit marshmallow and the ganache to the same size. Put a layer of puff pastry first, then cover with fruits and marshmallow. Put another layer of puff pastry and cover it with ganache. Finish with the last layer of puff pastry. Dust with German cocoa. Serve with Les Petits Grains chibouste.
SPICED POACHED PEARS IN LES PETITS GRAINS
Makes 4-6 servings
INGREDIENTS
DIRECTIONS
In a large bowl, combine lemon juice and enough water to cover pears. Peel pears, leaving stems intact, and cut a thin slice from bottom of each to enable pear to stand upright when served. Place the pears in the acidulated water to keep from browning while you're getting everything else ready.
In a large pan (large enough to hold the pears either laying on their sides or standing upright), add Les Petits Grains, water, and sugar; bring just to a boil. Add pinch of salt, vanilla bean, cinnamon stick, orange peel, and clove. Remove pears from acidulated water and arrange on their sides in poaching liquid; add enough additional water as necessary to just cover pears. Cover pan with a smaller-sized lid, making sure that it rests directly on the pears (the smaller lid or plate keep the pears submerged, thus guaranteeing even cooking). Reduce heat to low and simmer, turning them occasionally, approximately 15 to 20 minutes or until pears are tender (judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance). Don't poach for too long as the pears will quickly disintegrate to mush.
When done, carefully transfer pears with a slotted spoon to their serving dishes; cover with plastic wrap and refrigerate until ready to serve.
Strain the cinnamon stick, orange peel, and cloves from the poaching liquid; reserve orange peel. Increase heat to medium-high and boil liquid approximately 30 minutes or until the liquid is reduced to 3/4 to 1 cup and slightly syrupy (watch carefully so it does not burn). Remove from heat and refrigerate sauce until ready to serve.
To serve pears, pour approximately 1/4 cup syrup over each chilled pear. Garnish with the orange peels (they are now candied and can be eaten) and a sprig of mint leaves. The pears are perfect with Madeleine cookies.
TIRAMISU LES PETITS GRAINS
INGREDIENTS
DIRECTIONS
Beat Mascarpone cheese, egg yolks, and 2 tablespoons sugar. Beat egg whites until stiff and shiny. Whip cream. Gently fold egg yolk mixture, egg whites and cream together. Mix Les Petits Grains with remaining sugar and brandy. Dip ladyfingers in Les Petits Grains and line dish. Alternate layers of ladyfingers and cream; ending with cream. Dust with cocoa powder. Refrigerate. Serve at room temperature.
SOUFFLÉE LES PETITS GRAINS
Makes 4 servings
INGREDIENTS
DIRECTIONS
In a sauce pan, beat the 1/4 cup of confectioner’s sugar and the egg yolks. Stir in the flour. Add the hot milk and cook, stirring rapidly until mixture is smooth and thickened. Do not let it boil. Remove from heat. Add a knob of butter to cool the mixture (one tablespoon). Stir in the first 6 tablespoons of Les Petits Grains. Break the ladyfingers in half and soak them in the second round of Les Petits Grains. Preheat the oven to 350 degrees. Beat six egg whites (use one extra white to lighten the soufflé if at all possible) with a pinch of salt until stiff. Fold into the egg yolk mixture. Butter four 1 ½ cup soufflé molds and generously sprinkle with granulated sugar (the sugar helps the egg whites climb up the sides of the dish). Gently ladle in half the soufflé mixture. Top with soaked lady fingers and remaining soufflé mixture. Put in the oven and immediately reduce the heat to 340 degrees and bake for 15 minutes. Sprinkle top with remaining tablespoon of confectioner’s sugar. Serve immediately with a glass of Les Petits Grains.
GRATIN OF POACHED PEARS WITH SPICES AND SAFFRON SABAYON AU PETITS GRAINS ET GLACE AU MIEL
Makes 4 servings
INGREDIENTS
For the syrup:
DIRECTIONS
Make syrup with water, sugar, vanilla pod split in half, cinnamon, star anis and a pinch of saffron. Peel, half, and core pears. Poach in syrup until tender. Cool down. Strain the pears and reserve the syrup. Slice the pears and arrange on 4 individual soup plates. Make a sabayon with egg yolks, sugar and Les Petits Grains. Make an Italian meringue with the egg whites and sugar cooked at 250ºF. Whisk until cool and add to the sabayon. Spoon on top of the pears and put under the broiler until golden brown. Serve with a scoop of honey ice cream on the side.
MANGO TART TATIN, MANGO GUAVA SORBET
Makes 4 servings
INGREDIENTS
For the caramel:
DIRECTIONS
Peel mangoes and cut into slices. Make a caramel with sugar, Les Petits Grains and butter. Toss the mango in the caramel, let cool down. Arrange the slices in four 4” non-stick tart pans. Roll out some puff pastry dough and cut to fit the tart pans. Bake at 350ºF for 15-20 minutes until dough is crisp. Unmold the tarts in 4 individual serving plates. Drizzle the left over caramel and serve with mango-guava sorbet.
CITRUS CREPES FAÇON SUZETTE, BLUEBERRY COMPOTE
Makes 4 servings
INGREDIENTS
For the crepes:
DIRECTIONS
To make the crepes, mix eggs, sugar, brown butter, flour and milk. Let rest overnight. Cook the crepes in a 9” non-stick pan. For the filling, mix pastry cream with chopped orange zest, chopped lemon zest and Les Petits Grains. Fill 8 crepes with the pastry cream, fold in 4s. Grate the zest of one orange, squeeze the juice. Boil the juice with the zest and sugar, add butter. Brush the crepes with the orange butter and reheat in a 350ºF oven for 2-3 minutes. Arrange the crepes on 4 individuals plates with blueberry compote. Sprinkle with confectioner’s sugar and some orange zest.
JACK’S NEW YORK-STYLE CHEESECAKE WITH FRESH LYCHEE BERRIES AND CHANTILLY
Makes Four 10”x1½” cakes, cut into 8 pieces
INGREDIENTS
For cheesecake:
DIRECTIONS
Using the paddle attachment of a food processor, cream the cream cheese and sugar together until smooth and free of lumps. Whisk remaining ingredients together and slowly add to the cheeses. Fill the cake pans that have been lined with a very thin layer of crust. Bake in a water bath at 300 degrees until the custard is set.
For poached lychee berries:
Peel and pit 16 lychee berries. Combine the water, sugar and vanilla. Poach the berries for 10 minutes. Remove the berries and reduce the poaching liquid to make a lychee syrup.
For sugar garnish:
Combine water, sugar and glucose. Bring to 317 degrees. Create shapes on cool oiled surface.
SERVING DIRECTIONS:
After whipping the cream, wash lychee berries. Cut them open (but not in half) and remove the pit. Top with mint sprig. Drizzle lychee syrup around the plate. Place a slice of cheesecake, garnish with whipped cream, a clean, whole lychee berry, 2 poached lychee berries, mint, and sugar garnish.
INGREDIENTS
For chocolate globe:
- 18 oz. chocolate (70%)
- 5 oz. cocoa butter
- 5 oz. cold butter cube
- 5 oz. sugar
- 5 oz. cake flour
- 5 oz. hazelnut flour sift
- 1 pinch salt
- 9 oz. fresh raspberries
- 4 oz. neutral glaze
- 4 tea spoons of Les Petits Grains
- 2 tea spoons of orange juice
- 1 cup of milk
- 3 oz. grams glucose
- 9 oz. milk chocolate (Valrhona Jivara)
- 4 oz. chocolate (Valrhona Manjari)
- 5 oz. sugar
- 2 cups heavy cream
- 5 oz. white chocolate
- 2 sheets of gelatin
- 3 cups Les Petits Grains
- 3 cups simple syrup
- 26 sheets of gelatin
DIRECTIONS
For the wine jelly:
Mix the syrup with the wine, bring to a boil and process ¼ of the mix. Add the pre-soaked gelatin to it, and then add the rest of the cold mix. Pour into a frame with plastic wrap in it. Let it set over night and cut into small cubes.
For the chocolate globe:
Temper the chocolate with the cocoa butter to make the globe’s half sphere mold.
For the streusel:
Place all the dry ingredients in the mixer and add small cold butter cubes. Mix for a short time, but do not over mix. Finish by hand.
For the poached raspberry:
Mix the neutral glaze with the Les Petits Grains and the orange juice. Melt them slowly over a low flame and keep stirring until melted. Gently fold the fresh raspberries into the hot mixture; do not over fold to avoid breaking the raspberries.
For the chocolate sauce:
Heat the milk and the glucose until boiling. Remove from the heat and then add both of the chocolates (pre-chopped), then strain into a chinois.
For the caramel fudge:
Bring the heavy cream to a boil then take off the heat and add the white chocolate. When it is melted, pass through a strainer. Melt the sugar on the stove, dry process then deglaze with the hot ganache, and strain. Add the pre-soaked gelatin sheet and let cool 24 hours before use.
Building and filling the globe:
With tempered chocolate, create zigzags and stick half sphere to it to make it sit straight on an acetate sheet. Fill a little bit of caramel fudge in the half sphere, place pieces of broken streusel on top, add some of the poached raspberry on top, and then place 3 small cubes of the wine jelly inside. Seal the other half of the sphere on the top to close the globe. Make a little hole on the top of the globe with a hot metal knife tip to ease the melting process, but be careful not to crack the dome. Serve with a side of chocolate sauce that can be poured slowly over the top.
FRUIT TERRINE WITH LES PETITS GRAINS
INGREDIENTS
- 15 strawberries halved
- 1 mango cut into large pieces
- 2 whole bananas
- Grapes, cut in half
- 1 package fresh blueberries
- 1 cup Les Petits Grains
- 1/2 cup simple syrup
- 7 gelatin sheets
DIRECTIONS
Place all the pre-cut fruit into a mixing bowl and put it in the refrigerator so that everything is cold. In a terrine mold, place plastic wrap all the way down to the corner, but be careful not to puncture the plastic. Leave about 3 inches along the outside all around. Mix the syrup and the wine together, bring 1 cup of this mixture to a boil, add the pre-soaked gelatin to it, and then add the rest of the liquid mix. Pour a little of the liquid mix over the bowl of fruit so that all the fruit becomes wet with the liquid wine, then the liquid will start to thicken. Place all the fruit in the terrine mold, but do not push them down just yet. Pour some of the wine on top of the fruit (about ¾ of the mold), fold back the edges with the plastic wrap, and then press the fruit down to make the wine come back up to the top. Let set overnight. Unmold on a cutting board and cut a slice with a hot seared knife. Decorate the plate with raspberry and apricot sauce. (You can also use other fruits, except kiwi and pineapple.)
CHOCOLATE SABAYON WITH LES PETITS GRAINS
INGREDIENTS
For the chocolate sabayon:
- 9 egg yolks
- 5 oz. sugar
- 2 cups of heavy cream
- 3 oz. cocoa powder
- 3 cups Les Petits Grains
- 3 cups simple syrup
- 26 gelatin sheets
- 2 oz. butter
- 2 oz. confectioner’s sugar
- 2 oz. egg white
- 2 oz. all-purpose flour
- 1 oz. praline paste
- 16 oz. confectioner’s sugar
- 10 oz. bread flour
- 12 oz. egg white
- 2 oz. melted butter
- 1 tea spoon of vanilla extract
DIRECTIONS
For the chocolate sabayon:
Beat the egg yolks with the sugar. Add the cream and let it thicken a little, then add the cocoa powder. Do not over whip. Finish folding by hand.
For the Les Petits Grains wine jelly:
Mix the syrup with the wine, heat 1/4 of the mix. Add the pre-soaked gelatin to it then add the rest of the cold mix. Pour into a frame with plastic wrap in it. Let it set overnight; cut into ½ inch cubes.
For the spaghetti wafer:
In a bowl, mix the egg whites with the sugar and the flour. Add the praline paste and the melted butter.
For the vanilla strip:
Use same process as for the spaghetti wafer.
To build the dessert:
Make the chocolate sabayon. Cut the jelly into small cubes about ½ inch thick. Fill a martini glass with some of the sabayon. Place a few small cubes of jelly on top and repeat steps until the martini glass is ¾ full. Add a few more cubes and then place the spaghetti wafer at top. Place the tempered chocolate and the vanilla strip on the stem of the martini glass as garnish
CRUMBLE OF PEAR AND CHESTNUT CONFIT WITH WHITE CHOCOLATE SORBET AND COFFEE GRANITAS
Makes 6 servings
INGREDIENTS
For the crumble:
- 4 oz. soft cold butter
- 4 oz. granulated sugar
- 4 ½ oz. flour
- 4 ½ oz. almond flour
- 1 tsp. table salt
- 6 Bartlett pears (not too ripe) cut in chunky small shapes
- 8 oz. chestnut confit
- 4 oz. crème fraiche
- 1 egg
- 4 Tbsp. Williams pear liqueur
- 2 oz. raisins
- 2 oz. macadamia nuts
- 2 cups mineral water
- 1 vanilla bean cut in half
- 5 oz. Columbian ground coffee
- 1 oz. Kahlua liqueur
- 2 oz. granulated sugar
- 8 ½ oz. mineral water
- 1 oz. granulated sugar
- 1 oz. trimoline
- 3 1/5 oz. white chocolate couverture, chopped
- ½ oz. Meyers Dark Rum
DIRECTIONS
For the crumble:
In a bowl mix all ingredients with a spatula until grainy in texture, and rest in refrigerator for 3 hours.
For the filling:
Strain chestnuts if they are in syrup and break them up. Whisk cream and egg, then add the remaining ingredients and toss in a bowl. Heat oven to 375 degrees. Transfer ingredients to a flat baking skillet and bake for about 15 minutes. Remove from oven; spray the crumble on top and return to oven for another 20 minutes. Cool down until warm.
For the coffee granitas:
Bring all ingredients together to a boil, simmer for 10 minutes then strain and freeze in a hotel sheet pan. Keep scratching with a fork while freezing, until flaky.
For white chocolate sorbet:
Put water with trimoline, sugar and rum in a bowl. Then incorporate the white chocolate with a whisk until very well mixed. Cool down on ice, whisking regularly, then freeze.
SERVING DIRECTIONS:
Divide the crumble into 6 small shallow plates; add a scoop of sorbet on top of each. Serve the coffee granitas on the side in a shot glass.
THIN CRUSTY GOLDEN DELICIOUS APPLE TART
Makes 6 servings
INGREDIENTS
- 1 lb. puff pastry dough
- 6 golden delicious apples
- 8 oz. sugar
- 1 bourbon vanilla bean
- 5 oz. butter
DIRECTIONS
In a low temperature oven, dry out the vanilla bean, then combine with sugar in a food processor to obtain vanilla sugar. Roll out the puff pastry dough 1/8 inch thick and cut 6 discs about 5 ¾ inches in diameter. Keep on a sheet of baking paper. Peel and core apples. With a mandoline, slice the apples thin and layer them in a circle fan on top of the discs. Melt the butter and, with a brush, coat the apples. Finish by sprinkling with the vanilla sugar. Let rest at least 2 hours in refrigerator. Then, preheat oven to 450 degrees and bake for about 20 minutes at 375 degrees. The dough must be crusty and the apples slightly colored. Serve with apple sorbet, vanilla ice cream, honey ice cream, or crème fraiche.
MANGO TARTE TATIN WITH BALSAMIC REDUCTION AND COCONUT ICE CREAM
Makes 6 servings
INGREDIENTS
For caramel:
- 2 oz. sugar
- 1 ½ oz. butter (cold but soft)
- 2 pounds mango (not too ripe)
- 9 oz. sugar
- 4 ½ oz. butter
- 1 oz. heavy cream
- 2 oz. honey
- 2 vanilla beans
- 1 tsp. cinnamon
- 1 oz. flour
- 2 oz. almond flour
- 5 oz. icing sugar
- 10 oz. egg white
- 4 oz. granulated sugar
- 4 oz. shredded coconut
- 1 cup milk
- 1 cup Lopez coconut cream
- 2 oz. balsamic vinegar
- 1 oz. sugar
DIRECTIONS
For caramel:
Cook the sugar to caramel color and add butter progressively.
For filling:
Peel mangoes, remove the pit and cut flesh into big chunks. Place the fruit in a big glass bowl and mix with honey, sugar and cinnamon. Cover with plastic wrap and cook in microwave for 10 minutes (until soft). Still covered, let it cool down, then strain. Reduce the remaining liquid to thick syrup, and then add it to the caramel. In 3”x 1.5” ramekins, pour the caramel and place the mango strips on top, pushing them down well. Cover the ramekins with foil and cook at 325 degrees for 2 hours. Let cool down before unmolding.
For 3 inch discs of Dacquoise:
Sift almond flour and flour together. Whip egg whites with sugar to soft peaks and fold in the flour progressively. Pipe on parchment paper discs (3.5”), sprinkle with the shredded coconut and bake at 350° for about 20mn.
For coconut ice cream:
In a bowl add milk and coconut cream and process in an ice cream machine.
For balsamic reduction:
Combine ingredients in pan on stove and reduce over heat to a syrupy liquid.
SERVING DIRECTIONS:
While still warm, unmold the cooked mango on a dacquoise disc, put scoop of ice cream on the side and drizzle with the balsamic reduction.
POTATO DAUPHIN WITH HONEY, PAPAYA, MANGO AND DRIED APRICOT AND PEACH SORBET
Makes 6-8 servings
INGREDIENTS
- 1 pound baking potatoes, peeled and washed
- ½ cup papaya, julienne
- ½ cup mango morsels
- ¾ cup dried apricot cut in 6 pieces
- Freshly ground white pepper
- 4 Tbsp. butter
- 4 Tbsp. honey
DIRECTIONS
Grate potatoes using the medium shredder blade of a food processor. Do not rinse the potatoes once they are grated! Toss potatoes with the fresh and dried fruits. Season with a dash of white pepper.
Heat a 9-inch nonstick or well-seasoned cast-iron skillet over medium-high heat until very hot. Add 3 tablespoons of the butter. When butter stops foaming, add the honey. When melted add potato and fruit mixture. Use a spatula to lightly press potatoes into an even layer. Cook until the underside is golden brown, about 5 minutes. Place a large plate on top of the skillet, then turn skillet and plate over so that galette is flipped onto the plate with its browned side up. Return skillet to heat and add remaining tablespoon of butter. When butter is melted, slide galette into skillet. Cook until potatoes are tender all the way through and bottom is browned, about 5 minutes. Flip onto a plate and cut into wedges. Serve with peach sorbet (sugar-free if possible).
FRESH AND DRIED FRUIT CHUNKS IN LES PETITS GRAINS FLAN WITH BLUE CHEESE AND WHITE PEPPER ICE CREAM
Makes 6-8 servings
INGREDIENTS
For the flan:
- 8 egg yolks
- 1/3 cup granulated sugar
- 2 cups heavy cream
- 2 Tbsp. Les Petits Grains
- 1/4 cup granulated white sugar (for the caramelized tops) – OPTIONAL
- 1 pear cut into 6 pieces
- 1 peach cut into 6 pieces
- 3 plums cut into 4 pieces
- 3 apricots cut into 4 pieces
- 18 white grapes
- 18 red grapes
- 6 tiny slivers of ginger
- noisettes of butter
- ½ liter milk
- 7 oz. blue cheese
- Crushed white pepper
- 5 egg yolks
- 2 Tbsp. cooked heavy cream (one boil)
DIRECTIONS
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and whisk until blended. Strain into a large bowl, let sit for 15 minutes. If necessary, skim off any foam or bubbles. Sautée the fruits in noisettes butter starting with pear and ginger, then plum, then apricot. Finish with peach and grapes. Toss with Les Petits Grains. Bring to a boil and then remove quickly from heat. Divide fruits among 6 ramekins or custard cups. Pour flan mixture. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. Serve with blue cheese then sprinkle the ice cream with white pepper.
(Note: Can be served room temperature. And optionally, when ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Caramelize the sugar using a small hand-held torch.)
For blue cheese ice cream:
Boil the milk then remove from the heat and add the blue cheese in morsels. Whisk to melt. Whisk the egg yolk with 2 tablespoons of cooked cream and add to the milk/ cheese mixture. Cook as you would a vanilla sauce. Make the ice cream in ice cream machine. Reserve. For a short cut, mix vanilla ice cream (sugar-free if possible) with blue cheese melted in cooked cream.
CHOCOLATE PETIT GRAINS NAPOLEON WITH DRIED FRUIT MARSHMALLOW AND LES PETITS GRAINS CHIBOUSTE
Makes 6-8 servings
INGREDIENTS
- 1 sheet frozen puff pastry cut into 3 equal parts
- Bitter German cocoa for garnish
- 1 cup confectioner’s sugar
- 3 ½ envelopes unflavored gelatin (2 Tbsp. + 1 ½ tsp.)
- 1/2 cup water
- 2 cups granulated sugar
- ½ cup light corn syrup
- ½ cup hot water
- ¼ tsp. salt
- 2 large egg whites
- 1 tsp. vanilla
- Dry fruit mix (total 1 cup) = apricot, candied ginger, pineapple, sliced almond, cranberry, golden raisins
- 1 cup heavy cream
- ½ cup Les Petits Grains
- 6 oz. 55% chocolate
- 6 oz. 75% chocolate
- 4 1/5 oz. butter, room temperature
- 1 cup Les Petits Grains
- 3 egg yolks
- 4 oz. sugar
- 3 gelatin sheets
- 2 cups whipped cream
DIRECTIONS
Brush puff pastry with melted butter and cook until crisp. Sprinkle with bitter German cocoa. Oil bottom and sides of a 13”x9”x2” rectangular metal baking pan and dust bottom and sides with confectioners' sugar. In bowl of standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil the mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With a standing or a hand-held electric mixer, beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl beat whites until they just hold stiff peaks. Whisk whites, fruit and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.
For Les Petits Grains chocolate ganache:
Mix both chocolates in salad bowl. Boil Les Petits Grains and add heavy cream. Bring to a full boil. Pour wine/cream mixture over the chocolates. Using a hand blender whisk the cream and chocolates then add the butter, always whipping at full speed. Line a 9”x9” tray with plastic wrap. Pour the chocolate ganache into the mold and refrigerate until firm.
For the Les Petits Grains chibouste:
Bring the wine to a boil. In a separate bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Whisk into the wine and cook. Reserve and add the softened gelatin sheets. When cold, whip the cream and fold into the wine sauce.
SERVING DIRECTIONS:
Cut the puff pastry, the fruit marshmallow and the ganache to the same size. Put a layer of puff pastry first, then cover with fruits and marshmallow. Put another layer of puff pastry and cover it with ganache. Finish with the last layer of puff pastry. Dust with German cocoa. Serve with Les Petits Grains chibouste.
SPICED POACHED PEARS IN LES PETITS GRAINS
Makes 4-6 servings
INGREDIENTS
- 1 Tbsp. lemon juice
- Water for acidulated mixture*
- 4 to 6 ripe (not soft) pears with stems (Bosc, Bartlett, Anjou, or Comice)
- 2 cups Les Petits Grains
- 4 cups water
- 1 cup sugar
- ¼ tsp. salt
- 2-inch piece vanilla bean (split lengthwise)
- Peel of one orange, cut into 4 to 6 pieces
- 1 whole clove
- Mint leaves for garnish
DIRECTIONS
In a large bowl, combine lemon juice and enough water to cover pears. Peel pears, leaving stems intact, and cut a thin slice from bottom of each to enable pear to stand upright when served. Place the pears in the acidulated water to keep from browning while you're getting everything else ready.
In a large pan (large enough to hold the pears either laying on their sides or standing upright), add Les Petits Grains, water, and sugar; bring just to a boil. Add pinch of salt, vanilla bean, cinnamon stick, orange peel, and clove. Remove pears from acidulated water and arrange on their sides in poaching liquid; add enough additional water as necessary to just cover pears. Cover pan with a smaller-sized lid, making sure that it rests directly on the pears (the smaller lid or plate keep the pears submerged, thus guaranteeing even cooking). Reduce heat to low and simmer, turning them occasionally, approximately 15 to 20 minutes or until pears are tender (judge the tenderness of pears by probing carefully with a thin bladed knife - it should meet little resistance). Don't poach for too long as the pears will quickly disintegrate to mush.
When done, carefully transfer pears with a slotted spoon to their serving dishes; cover with plastic wrap and refrigerate until ready to serve.
Strain the cinnamon stick, orange peel, and cloves from the poaching liquid; reserve orange peel. Increase heat to medium-high and boil liquid approximately 30 minutes or until the liquid is reduced to 3/4 to 1 cup and slightly syrupy (watch carefully so it does not burn). Remove from heat and refrigerate sauce until ready to serve.
To serve pears, pour approximately 1/4 cup syrup over each chilled pear. Garnish with the orange peels (they are now candied and can be eaten) and a sprig of mint leaves. The pears are perfect with Madeleine cookies.
TIRAMISU LES PETITS GRAINS
INGREDIENTS
- ½ pound Mascarpone cheese
- 3 egg yolks
- 1 package ladyfingers
- 4 Tbsp. sugar
- 2 Tbsp. brandy
- ¼ cup whipping cream
- 1 cup Les Petits Grains
- 3 egg whites
- Cocoa powder
DIRECTIONS
Beat Mascarpone cheese, egg yolks, and 2 tablespoons sugar. Beat egg whites until stiff and shiny. Whip cream. Gently fold egg yolk mixture, egg whites and cream together. Mix Les Petits Grains with remaining sugar and brandy. Dip ladyfingers in Les Petits Grains and line dish. Alternate layers of ladyfingers and cream; ending with cream. Dust with cocoa powder. Refrigerate. Serve at room temperature.
SOUFFLÉE LES PETITS GRAINS
Makes 4 servings
INGREDIENTS
- ¼ cup confectioner's sugar
- ¼ cup flour
- 5 egg yolks
- 3 ½ Tbsp. butter
- 1 ¾ cups hot milk
- 1 Tbsp. cold butter
- 6 Tbsp. Les Petits Grains
- 2 ladyfingers, halved
- 3 more Tbsp. Les Petits Grains
- 6 egg whites
- Pinch of salt
- 4 soufflé dishes (1 ½ cup size)
- Butter + granulated sugar for the soufflé dishes
- 1 extra Tbsp. confectioned sugar to finish the top
DIRECTIONS
In a sauce pan, beat the 1/4 cup of confectioner’s sugar and the egg yolks. Stir in the flour. Add the hot milk and cook, stirring rapidly until mixture is smooth and thickened. Do not let it boil. Remove from heat. Add a knob of butter to cool the mixture (one tablespoon). Stir in the first 6 tablespoons of Les Petits Grains. Break the ladyfingers in half and soak them in the second round of Les Petits Grains. Preheat the oven to 350 degrees. Beat six egg whites (use one extra white to lighten the soufflé if at all possible) with a pinch of salt until stiff. Fold into the egg yolk mixture. Butter four 1 ½ cup soufflé molds and generously sprinkle with granulated sugar (the sugar helps the egg whites climb up the sides of the dish). Gently ladle in half the soufflé mixture. Top with soaked lady fingers and remaining soufflé mixture. Put in the oven and immediately reduce the heat to 340 degrees and bake for 15 minutes. Sprinkle top with remaining tablespoon of confectioner’s sugar. Serve immediately with a glass of Les Petits Grains.
GRATIN OF POACHED PEARS WITH SPICES AND SAFFRON SABAYON AU PETITS GRAINS ET GLACE AU MIEL
Makes 4 servings
INGREDIENTS
For the syrup:
- 2 quarts water
- 400 grams sugar
- ½ vanilla pod split in half
- 1 stick cinnamon
- 1 star anis
- Pinch saffron
- 4 pears
- 3 egg yolks
- 100 grams sugar
- 3 Tbsp. Les Petits Grains
- 3 egg whites
- 100 grams sugar
DIRECTIONS
Make syrup with water, sugar, vanilla pod split in half, cinnamon, star anis and a pinch of saffron. Peel, half, and core pears. Poach in syrup until tender. Cool down. Strain the pears and reserve the syrup. Slice the pears and arrange on 4 individual soup plates. Make a sabayon with egg yolks, sugar and Les Petits Grains. Make an Italian meringue with the egg whites and sugar cooked at 250ºF. Whisk until cool and add to the sabayon. Spoon on top of the pears and put under the broiler until golden brown. Serve with a scoop of honey ice cream on the side.
MANGO TART TATIN, MANGO GUAVA SORBET
Makes 4 servings
INGREDIENTS
For the caramel:
- 3 ripe mangos
- 1 cup sugar
- 2 Tbsp. Les Petits Grains
- 2 Tbsp. butter
- Puff pastry
- Mango-guava sorbet
DIRECTIONS
Peel mangoes and cut into slices. Make a caramel with sugar, Les Petits Grains and butter. Toss the mango in the caramel, let cool down. Arrange the slices in four 4” non-stick tart pans. Roll out some puff pastry dough and cut to fit the tart pans. Bake at 350ºF for 15-20 minutes until dough is crisp. Unmold the tarts in 4 individual serving plates. Drizzle the left over caramel and serve with mango-guava sorbet.
CITRUS CREPES FAÇON SUZETTE, BLUEBERRY COMPOTE
Makes 4 servings
INGREDIENTS
For the crepes:
- 8 eggs
- 100 grams sugar
- 50 grams brown butter
- 250 grams flour
- ½ liter milk
- 350 grams pastry cream
- 30 grams chopped orange zest
- 10 grams chopped lemon zest
- 2 Tbsp. Les Petits Grains
- 1 Tbsp. blueberry compote
DIRECTIONS
To make the crepes, mix eggs, sugar, brown butter, flour and milk. Let rest overnight. Cook the crepes in a 9” non-stick pan. For the filling, mix pastry cream with chopped orange zest, chopped lemon zest and Les Petits Grains. Fill 8 crepes with the pastry cream, fold in 4s. Grate the zest of one orange, squeeze the juice. Boil the juice with the zest and sugar, add butter. Brush the crepes with the orange butter and reheat in a 350ºF oven for 2-3 minutes. Arrange the crepes on 4 individuals plates with blueberry compote. Sprinkle with confectioner’s sugar and some orange zest.
JACK’S NEW YORK-STYLE CHEESECAKE WITH FRESH LYCHEE BERRIES AND CHANTILLY
Makes Four 10”x1½” cakes, cut into 8 pieces
INGREDIENTS
For cheesecake:
- 5 pounds cream cheese
- 1 ½ pounds sugar
- 4 oz. cornstarch
- 10 eggs
- 4 egg whites
- 3 lemons, zest and juice
- 10 oz. heavy cream
- 1 tsp. vanilla extract
- 24 lychee berries (reserve 8 whole for garnish)
- 2 cups sugar
- 2 cup water
- 2 tsp. vanilla extract or 1 vanilla bean
- 10 oz. water
- 10 oz. sugar
- 1.33 oz. glucose
- ½ quart whipping cream
- Confectioner’s sugar
- Vanilla
DIRECTIONS
Using the paddle attachment of a food processor, cream the cream cheese and sugar together until smooth and free of lumps. Whisk remaining ingredients together and slowly add to the cheeses. Fill the cake pans that have been lined with a very thin layer of crust. Bake in a water bath at 300 degrees until the custard is set.
For poached lychee berries:
Peel and pit 16 lychee berries. Combine the water, sugar and vanilla. Poach the berries for 10 minutes. Remove the berries and reduce the poaching liquid to make a lychee syrup.
For sugar garnish:
Combine water, sugar and glucose. Bring to 317 degrees. Create shapes on cool oiled surface.
SERVING DIRECTIONS:
After whipping the cream, wash lychee berries. Cut them open (but not in half) and remove the pit. Top with mint sprig. Drizzle lychee syrup around the plate. Place a slice of cheesecake, garnish with whipped cream, a clean, whole lychee berry, 2 poached lychee berries, mint, and sugar garnish.
