Pastry Team USA

Representing the US in the World Pastry Cup

Cherry honey caramel bonbons

**Utilizing Andros Cherry Purée.

Granulated sugar 250
Water 70
Honey 100
Glucose 75
Butter Elle & Vire 135
Cherry purée Andros 185
Tainori 74% Valrhona  
  1. Defrost the cherry puré
  2. Coat the chocolate molds with tempered Tainori 64% Valrhona chocolate.
  3. In a medium cook the sugar and water to light caramel.
  4. Remove from the heat, incorporate the glucose, then the honey, the butter and the cherry puré
  5. Cook to 108 C, (226 F) remove from the heat and chock in a bowl of cold water.
  6. Cool to 25 C (77 F) before using.
  7. Pipe in the chocolate coated molds and top with a thin layer of chocolate.
  8. Cool overnight at 17 C (63 F) and unmold.
  9. This filling can also be used as plated dessert decoration.

LOGO Andros Chef fd blanc

Strawberry and Guava Mousse with Rhubarb Compote

**Utilizing Andros Strawberry and Guava Purées and Andros Rhubarb Compote

Strawberry and Guava Mousse

Strawberry Purée Andros 500
Guava Purée Andros 215
Gelatin Mass 150
Italian Meringue 400
Whipped Cream Elle & Vire 500
  1. Warm Andros Guava Purée and melt gelatin mass, combine with Andros Strawberry Purée and whisk to combine very well. Desired temperature should be room temperature.
  2. Make Italian Meringue and slowly add purée mixture while whipping at low speed.
  3. Fold in whipped cream.


  1. Make the mousse and portion into verrines of desired shape and allow to set.
  2. Add the Andros Rhubarb Compote followed by some decorations of your choice.

LOGO Andros Chef fd blanc

Lemon Curd Tart with Citrus Meringue and Raspberry Coulis

**Utilizing Andros Lemon Curd Fillings and Andros Raspberry Coulis

Citrus Vanilla Pâte Sablée

Butter 120
Salt 2
10X Sugar 90
Almond Flour 30
Eggs 50
All Purpose Flour 235
Lemon Zest 5
Vanilla Beans Nielsen Massey 1
  1. Mix butter with salt and 10X sugar until combined, but do not aerate.
  2. Add dry ingredients, previously combined with lemon zest and scraped vanilla bean. Mix until crumbly and resembles a streusel consistency.
  3. Add eggs and mix on medium speed until fully homogenous.

Citrus Italian Meringue

Sugar 250
Water 70
Egg Whites (fresh) 90
Lemon Zest 5
Grapefruit Zest 5
  1. Cook sugar and water to 118 C.
  2. Whip egg whites with zests until soft peaks.
  3. Add syrup in a slow stream while whipping on medium speed.
  4. Continue whipping to cool the meringue to desired piping consistency.


  1. Sheet Pâte Sablée to desired thickness and line tart rings.
  2. Par bake the crusts and cool on a wire rack.
  3. Fill with Andros Lemon Curd Filling or other Andros filling products.
  4. Pipe some Andros Raspberry Coulis in the center of the Andros Lemon Curd Filling, being careful so it doesn’t spread to the sides but is fully enclosed.
  5. Pipe Italian Meringue and brulée with a blow torch.

LOGO Andros Chef fd blanc

Coconut and Vanilla-scented Panna Cotta with Peach Compote

**Utilizing Andros Coconut Purée and Andros Peach Compote

Coconut Puree 300
Sugar 125
Vanilla Bean Nielsen Massey 1
Gelatin Sheets (each) 3
Heavy Cream 300
  1. Split and scrape the Nielsen Massey vanilla bean.
  2. Warm Andros Coconut Purée with sugar and vanilla bean until sugar dissolves.
  3. Bloom gelatin sheets in cold water and add to warmed coconut mixture.
  4. Strain and add heavy cream, burr mix without adding any air and portion.


  1. Make the panna cotta and portion into verrines of desired shape and allow to set.
  2. Add the Andros Peach Compote followed by some decoration of your choice.

LOGO Andros Chef fd blanc

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Chocolate Biscuit

Whole Eggs 700 grams
Inverted Sugar – Trimoline 180 grams
Sugar, Granulated 300 grams
Hazelnut Flour, Roasted 180 grams
All-Purpose Flour 260 grams
Baking Powder 20 grams
Cocoa Powder, Valrhona 60 grams
Heavy Cream 300 grams
Clarified Butter, Valrhona 240 grams
Caraibe Valrhona 120 grams
Xanthan Gum 2.8 grams
Total 2362.8 grams


  1. Whip eggs, trimoline, and sugar in a mixer.
  2. Heat up the cream and butter at 45/50 C; 113-122F.
  3. Melt chocolate at 45C ; 113F then emulsify with cream-mixture.
  4. Add all the sifted dry ingredients together to the eggs whipped.
  5. Then add the chocolate -mixture at 45/50 C; 113-122F.
  6. Mix slowly and gentle.

Bake 180C; 356F 

  • 6 to 7 minutes for the half sheet pan without streusel.
  • 8 to 9 minutes for the half sheet pan with streusel.


  • 2 half sheet pans at 600 grams each, then add 145 grams of streusel on top.
  • 2 half sheet pans at 500 grams each (without streusel).

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Chocolate Streusel

Unsalted Butter 200 grams
Hazelnut Flour, Roasted 200 grams
Cassonade/ Raw Sugar 150 grams
All-Purpose Flour 150 grams
Fleur De Sel 3 grams
Cocoa Powder, Valrhona 50 grams
Cocoa Nibs, Extra Fine (Paris G) 50 grams
Total 803 grams


  1. Roast cocoa nibs at 120*C; 248F 4 minutes then cool down at room temperature.
  2. First mix all the dry ingredients then add the butter.
  3. Sift the mass then place in the refrigerator.

Bake on split at 160*C; 320F

  • 7 minutes


  • 145 grams per half sheet pan.

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Ice Cream Cake – 2017 Team USA Entremet Glace Entry

Entremet glace


Pour the Pistachio Parfait in the small Silikomart ring and freeze

Unmold the Pistachio Parfait

Pour the Crème Fraiche Sorbet in the medium Silikomart ring and insert the unmolded Pistachio Parfait ring

Freeze the Crème Fraiche Sorbet ring

Unmold the Crème Fraiche Sorbet ring

Pour the Mixed Berry Sorbet in the large Silikomart mold and insert the Crème Fraiche Sorbet ring

Freeze the Mixed Berry Sorbet

Unmold the Entremet Glace

Place in a glazing rack and glaze with the Maras des Bois Strawberry Glaze at 24˚C

Place on top of the Almond Cake ring

Garnish the Entremet Glace with Reusse Dough Crumble