Mignardise, Cookie, Petit Four
Confection

Basic Truffles

Dark Choc   2#
Milk Choc   4 oz.
Cream       1 qt.

Ganache. Add in liqueur of choice TT.

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Butter Truffles

Cream          9 oz.
Milk Choc      9 oz.
Dark Choc      9 oz.
Grand Marnier  4 1/2 oz.
Butter         3 1/2 oz.

Ganache: cream, chocolates. Add in liqueur and stir in soft butter.

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Praline Nicolas

Butter, soft    1# 2 oz.
Fondant         8.8 oz.
Hazelnut Paste  1# 2 oz.
Dark Choc       1# 7 oz.

In mixer with paddle, combine butter, fondant and hazelnut paste until well combined. Start very slow. Add in melted chocolate. Pour into truffle, chocolate lined molds, or into desired shaped molds and dip/cover with tempered chocolate. Nice to add rough chop blanched pistachios.

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Pâte de Fruits

Frozen Purée   3#
Apple Pectin   1 oz.
Gran           3 oz.
Gran           2# 5 oz.
Glucose        5 oz.
Trimoline      5 oz.
Tartaric Acid  1 oz.

Bring to boil desired thawed fruit purée. Mix apple pectin and sugar 1; add to just boiled fruit, and continue to boil 1 minute. Add in rest of sugar and stir to dissolve. Add in glucose and trimoline, cook to 107°C (110°C max.). Remove from heat, add in acid and mix well. Immediately pour onto parchment lined molds. Can be poured in molds set over marble, will help to set up faster.

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Carrés Orange

Flour          1#
Brown Sugar    12 oz.
Salt           /dash
Orange Zest    2 whole, grate fine
Vanilla        /dash
Almond Pdr.    7 oz.
Confit Orange  7 oz.
Butter         8 oz.
Eggs           2

In bowl, mix dry. Cut in butter, add confit. Eggs last, mix just to bind. Spread on pan. Dock/march decoratively (with docker, round or shaped cutters, knife marks, etc.) Egg wash top. Bake until top is browned and depending on thickness. Do not overcook. Cut into small squares/diamonds.

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Chocolate Brownies

Bittersweet Chocolate 2 lbs.
Butter                3 lbs.
Eggs                  2 1/2 lbs.
Sugar                 6 lbs.
Cake Flour            2 lbs.
Pecans Chopped        3 lbs.
Vanilla               TT

Melt choc and butter. Beat very light (10 minutes) eggs, sugar, vanilla. Add in melted chocolate. Sift flour; fold in. Last nuts. 9 lbs. 4 oz per sheet pan; yields 2 sheet pans. May be halved.

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Wafer Tuiles

Bread Flour  1 #
10x          1 #
Whites       1 #
Butter,      1 #
   melted

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Ganache Chartreuse

Choc Pur Caraibe 425 g
Trimoline         70 g
Cream            425 g
Butter            70 g
Chartreuse        15 g
Instant Coffee     3 g

Bring cream to boil; add Chartreuse. Add in coffee; strain and pour immediately over chopped Pur Caraibe couverture. Let rest 1 minute, add trimoline and stir smooth. Add in softened and creamed butter. Let set up in mold or frame of desired thickness. Cut as desired; dip.

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Coffee Ganache

Cream     3 qt.
Butter    12 oz.
Sugar     11 oz.
Dark Choc 6 #
Trablit   2 oz.

Boil cream, butter, sugar. Pour over choc pistoles/chopped choc. Let sit 1 minute, stir smooth, add trablit. Let set up.

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Cigarette Batter (Pâte à Cigarette) Industry Version

2 lbs. 6 oz. powdered sugar
1 lb. 5 oz. flour
1 qt. egg whites (use fresh, not boxed pasteurized)
1 lb. 3 oz. clarified unsalted butter

Mix together to form a smooth batter. Can be made ahead. Allow to come to room temperature or warm slightly before spreading batter. Using desired templates, spread onto a sheet pan lined with a silicone baking sheet. Bake at 350° for about 6-7 minutes or until browned as desired and mold into shape.