MODULE 1 TEA-CAKES
Name
All-purpose flour (9-10,5% protein)
Almond paste 60-70% (marzipan)
Baking powder
Brown sugar
Butter 82%
Candied lemon peel
Carrots
Citric acid
Quantity, grams
535
55
17,25
75
499
200
450
2
Cocoa liqueur (cocoa paste)
25
Cocoa nibs
Cocoa powder
Cream cheese
100
58
75
Dark chocolate 70%
844
Dark rum
Eggs (egg whites)
Eggs (egg yolks)
Eggs (whole)
Glucose syrup
Ground cinnamon
Ground cloves
Hazelnut powder
Icing sugar
Inverted sugar
Lemon zest
Lemon juice
75
100
210
270
50
2
0,5
70
700
12
4
150
Milk chocolate Cacao Barry Ghana 40%
700
Neutral glaze (nappage)
Nutmeg (whole)
Oil (sunflower/grapeseed/canola)
Orange juice
Pistachios
100
1 pc
232
150
100
Pistachio paste
5
Pistachio powder
Roasted hazelnuts
Roasted walnuts
Sea salt
Sugar
Vanilla pod
Whipping cream 35%
Yellow pectin (HM pectin)
Yuzu juice/puree
60
500
40
6,05
948
1,5 pcs
195
7
108
Comment
Dark chocolate with high cocoa %
can be used instead
Any chocolate with similar % can be
used instead
of 4 eggs approximately
of 11 eggs approximately
6 eggs approximately
Any chocolate with similar % can be
used instead
MODULE 2 COOKIES
Name
All-purpose flour (9-10,5% protein)
Almond powder
Baking powder
Brown sugar
Butter 82%
Chocolate (milk/dark/white/fruit) to glaze the
madeleines
Citric acid
Cocoa butter
Eggs (egg whites)
Eggs (egg yolks)
Eggs (whole)
Glucose syrup
Hazelnut powder
Honey
Icing sugar
Mango puree
Milk
Milk chocolate Cacao Barry Ghana 40%
NH pectin
Nutmeg (whole)
Orange zest
Passionfruit puree with seeds
Peanut butter (smooth)
Praline
Sea salt
Sugar
Vanilla pod
Yellow pectin (HM pectin)
Quantity,
grams
835
90
22
75
620
300
0,5
30
30
60
210
23
50
45
215
75
45
150
2
1 pc
5
75
25
170
8,5
340
0,5 pc
2
Comment
of 1 egg approximetely
of 3 eggs approximately
4 eggs approximately
Any chocolate with similar % can be
used instead
MODULE 3 MACARON
Name
Almond powder
Black cocoa powder
Butter 82%
Cocoa butter
Cocoa liqueur (cocoa paste)
Cocoa powder
Dorblu cheese
Eggs (egg whites)
Extra Virgin olive oil
Feuilletine (waffle crumbs)
Glucose syrup
Hazelnuts roasted (with skin)
Hazelnut paste
Hazelnut powder
Icing sugar
Lemon juice
Lime juice
Lime zest
Quantity,
grams
1050
20
85
25
100
40
75
882
35
65
135
165
165
140
1060
30
80
2
Milk chocolate Cacao Barry Ghana 40%
Passionfruit puree
Pear (peeled and diced))
Pectin NH
Raspberries (fresh or frozen)
Red orange puree
Sea salt
Sugar
Tarragon leaves
Vanilla pod
Water soluble food colorant black
Water soluble food colorant green
Water soluble food colorant raspberry red
540
150
200
9
150
125
7,5
1363
12
1 pc
1 pckg
1 pckg
1 pckg
Water soluble food colorant strawberry red
Water soluble food colorant yellow
Whipping cream 35%
1 pckg
1 pckg
750
White chocolate Cacao Barry Zephyr 34%
500
Comment
of 30 eggs approximately
Any chocolate with similar % can be used
instead
Any chocolate with similar % can be used
instead
MODULE 4 CHOCOLATE
Name
All-purpose flour 9-10,5% protein
Almond powder
Almonds roasted
Brown sugar
Butter 82%
Citric acid
Cocoa butter
Cocoa powder
Cream cheese
Dark chocolate Barry Callebaut 70% (4 drops
fluidity)
Quantity,
grams
15
15
95
15
91
0,5
800
200
5
550
Comment
Any chocolate with similar % and fluidity
can be used
Dark chocolate Valrhona Guanaja 70%
Dark rum
Dextrose
Fat soluble food colorant red
Fat soluble food colorant black
Fat soluble food colorant green
Fat soluble food colorant orange
Fat soluble food colorant white
Fat soluble food colorant yellow
Glucose syrup
Golden lustre dust
Green basil leaves
Hazelnut paste
Hazelnuts roasted (with skin)
Inverted sugar
Isopropyl alcohol 90%
Lemon juice
Lemon zest
Mango puree
1070
20
19
1 pckg
1 pckg
1 pckg
1 pckg
1 pckg
1 pckg
82
1 pckg
1
10
95
41
100
135
2
30
Any chocolate with similar % can be used
Milk chocolate Cacao Barry Ghana 40%
800
Any chocolate with similar % can be used
Milk chocolate Valrhona Jivara 40%
Orange liqueur Grand Marnier
Passionfruit puree
Raspberry puree
Sea salt
Sugar
Vanilla pod
Whipping cream 35%
White chocolate Valrhona Ivoire 35%
Yellow pectin (HM pectin)
Yuzu puree or juice
50
25
100
70
4
540
1 pc
265
650
7,5
30
Any chocolate with similar % can be used
Any chocolate with similar % can be used
MODULE 5 ECLAIRS
Name
All-purpose flour 9-10,5% protein
Almond powder
Brown sugar
Butter 82%
Cocoa butter
Cocoa nibs
Cocoa powder
Coconut (with a dark shell)
Coconut puree (or coconut cream)
Cornstarch
Quantity,
grams
579
10
50
984
20
25
30
1 pcs
222
99
Dark chocolate Barry Callebaut 70%
262
Dark chocolate Barry Callebaut Power 80%
Edible gold leaves
Eggs (egg yolks)
Eggs (whole)
Espresso (freshly brewed)
Feuilletine (waffle crumbs)
53
1 pckg
165
1288
277
50
Gelatin 200 Bloom (powdered or leaves)
Glucose syrup
Icing sugar
Instant coffee
Inverted sugar
Lemon juice
Mango puree
Milk
Milk chocolate Cacao Barry Ghana 40%
Natur Emul Sosa
Neutral glaze (nappage)
Oil cooking spray
Passionfruit puree with seeds
Pectin NH
Praline
Raspberries (fresh or frozen)
Raspberry puree
Rice flour or gluten free flour mix
Sea salt
Sugar
Sweetened condensed milk
Vanilla pod
Water soluble food colorant white
Whipping cream 35%
White chocolate Cacao Barry Zephyr 34%
24
315
60
12
10
25
900
1820
20
6
510
1 can
60
30,6
60
130
450
250
23
390
75
3 pcs
1 pckg
308
535
Comment
Any chocolate with similar % can be used
instead
Any chocolate with similar % can be used
instead
of 9 eggs approximately
26 eggs approximately
Any chocolate with similar % can be used
Any chocolate with similar % can be used
MODULE 6 TARTLETS
Name
Quantity, grams
Comment
All-purpose flour 9-10,5% protein
1173
Agar-agar
2,5
Almond powder
229
Baking powder
8,5
Brown sugar
170
Brown sugar vergeoise
45
Butter 82%
790
Cinnamon powder
1
Cocoa butter
257
Coffee beans
15
Coriander seeds
3
Cornstarch
10
Dark chocolate Cacao Barry Guayaquil
Any chocolate with similar % can be used
270
64%
instead
Dextrose
7
Edible gold leaves
1 pckg
Eggs (egg whites)
215
of 7 eggs approximately
Eggs (egg yolks)
744
of 38 eggs approximately
Eggs (whole)
633
13 eggs approximately
Fat soluble food colorant green
1 pckg
Fat soluble food colorant white
1 pckg
Fat soluble food colorant yellow
1 pckg
Feuilletine (waffle crumbs)
50
Gelatin 200 Bloom (powdered or
13
leaves)
Glucose syrup
207
Green apples (peeled and diced)
120
Hazelnuts
180
Icing sugar
440
Instant coffee
9
Inverted sugar
58
Lemon juice
277
Lemon zest
9
Limoncello liqueur
20
Mango puree
Mascarpone
Matcha powder
Milk
87
210
11
175
Milk chocolate Cacao Barry Ghana 40%
160
Neutral glaze (nappage)
Nutmeg (whole)
Olive oil
Orange
350
1 pcs
70
2 pcs
Any chocolate with similar % can be used
instead
Orange juice
Orange liqueur Grand Marnier
Passionfruit puree
Pectin NH
Poppy seeds
Potato starch
Sea salt
Sour cherries (pitted)
Sugar
Vanilla pod
Walnuts
Whipping cream 35%
White chocolate Cacao Barry Zephyr
34%
Xanthan gum
Yuzu juice
37
12
111
4,1
20
8
16,5
150
706
1 pcs
320
1260
953
1,5
80
Any chocolate with similar % can be used
instead
MODULE 7 MODERN CAKES
Name
All-purpose flour 9-10,5% protein
Almond powder
Atomized glucose
Baking powder
Balsamic vinegar
Blueberries fresh
Brown sugar
Quantity, grams
252
25
25
6,5
1,5
50
25
Brown sugar vergeoise
43
Butter 82%
Cinnamon powder
Cocoa butter
Cocoa powder
Coffee beans
293
1
104
81
16
Dark chocolate Barry Callebaut 70%
950
Eggs (egg whites)
Eggs (egg yolks)
Eggs (whole)
Fat soluble food colorant blue
Fat soluble food colorant red
Feuilletine (waffle crumbs)
491
353
116
1pckg
1pckg
20
Fresh cherries (or maraschino cherries)
10 pcs
Gelatin 200 Bloom (powdered or leaves)
27
Glucose syrup
Green apples (peeled and diced)
Hazelnut paste
Hazelnut powder
Hazelnut praline
Hazelnuts roasted
Icing sugar
Instant coffee
Inverted sugar
Kirschwasser liqueur (or Amaretto
liqueur)
Lime zest
Mascarpone
Milk
50
Comment
Any brown sugar can be used instead
Any chocolate with similar % can be
used instead
of 17 eggs approximately
of 18 eggs approximately
3 eggs approximately
123
85
23
15
184
2
25
50
2
150
262
Milk chocolate Cacao Barry Ghana 40%
86
Neutral glaze (nappage)
Nutmeg (whole)
Pectin NH
26
1 pc
5
Any chocolate with similar % can be
used instead
Potato starch
Raspberries (fresh)
Sea salt
Sour cherries (pitted)
58
320
3,65
150
Sour cream 30% (or crème fraîche)
118
Strawberries fresh
Strawberries (fresh or frozen)
Strawberry liqueur
Sugar
500
650
30
1044
Valrhona Ispiration Strawberry
220
Vanilla pod
Walnuts
Whipping cream 35%
2
1666
White chocolate Cacao Barry Zephyr 34%
100
White chocolate can be used instead
Any chocolate with similar % can be
used instead