كيك وتارت انجليزي

Hans Alexis Ovando
M.M.A.C.E 2008
Trofeo Lluís Santa Pau 2008
World Chocolate Master España
2013
[email protected]
“PASTRY CAKES & CHOCOLATE

COLLECTION 2018 BY HO”
Recipe created by Hans Ovando M.M.A.C.E 2008
I+D Idea & development

Parameters for creation
Copy or imitation
We’ll found a photocopy or an adaptation of something that has already exists. Then
we’ll treat the product to become it in something new.
Tradition or regional product

Create something from traditional product. The tradition changes according to
geographical point. Ex.: Yoghurt with red fruits, cheese with nuts.
Dis-construction and reconstruction

Create a version from something already created.
Ex.: Mojito. composition: Brown sugar (gelatine); mint (air); lime (purée); rum (ice
cream); soda water (technique); ice (technique)
Monographic o monothematic
Create a dessert with a predominant ingredient
Ex.: Chocolate textures
Seasonal elements or be in style

According to gastronomic trends
Ex.: Citronella, kaffir lime, yuzu, etc.
Storyline or argument thread

Create something from a daily action or food. Ex.: Breakfast)
Personal interpretation of flavours through a regarding

Create from the relation between products making an interpretation. Ex.: Fruit + dairy
product + reference point; Raspberry-goat cheese-basil
There is a traditional relation to eat red fruits with dairy product. In addition, basil has
a relation with cheese.
At the same time, there are a relation between basil herbaceous flavour and raspberry
flower taste.
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Receta creada por Hans Ovando M.M.A.C.E 2008
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Ingredients and elements selection in a creation
All ingredients and elements decide the final dessert flavour.

It’s very important to know the raw material and have a flavours store inside our
memory and the relation between all ingredients that we are going to use.
All of this has a high value for save time to create a dessert, and no waste time and
resources with the “dismiss for test and error” method.
1. Ingredients and elements selection:

The ingredients must have gustatory contrast, acceptance of palate, and keep in mind
the double nature or the combination between them.
Also, the texture is very important to avoid flat elaborations, trying to cause the
maximum of emotions.
2. Technique selection:
The technique must be at the flavour service. It’s important to choose the most
appropriate technique to not injure the product flavour. The chosen technique must
help us to improve de naturals ingredient features.
3. Development and test

After the ingredients and techniques selection, we must develop the idea and carry out
the test to get that our dessert, idea, dish or creation leaves mark at guests palate and
avoid that our product was indifferent in the vitrine.
Therefore, we’ll use different techniques in the preparations, all of which must respect
product flavour and must be in balance between flavour, texture and emotion. It’s
necessary to make a lot of tests to obtain the optimal result.
4. Finish product
It must exist a product integration, cake and each ingredient volumes analysis. The
position of each element depends on the relationship between them and also, on the
taste, philosophical and emotional levels that Chef wants to express. (Not succumb to
excess or scarcity)
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ORANGE AND MANDARIN SACHER
Ingredients Preparation
Sacher sponge cake Sacher sponge cake
250 gr Egg yolk Blanche egg yolk with sugar and

145 gr Sugar tremoline.
30 gr Invert sugar Mix dry ingredients and sift.
75 gr Cake flour Melt butter and cocoa paste at 70ºC.
40 gr Almond powder Whip egg white with sugar and make a
45 gr Cocoa powder meringue.
225 gr Egg white Combine dry ingredients with egg yolk
80 gr Sugar mixture.
30 gr Cocoa paste Add meringue at the previous mixture
65 gr Butter and after, combine a little part of that
100 gr Candied orange cubes with the cocoa paste and butter.
Mix all together.
Stretch in a tray at 1cm high and sprinkle
the orange cubes and bake at 180ºC for
12 minutes.
Mandarin jam Mandarin jam
300 gr Mandarin purée with peel (Home Mix sugar with pectin.
made) Put the purées with brown sugar in a pot
100 gr Mandarin purée and warm to 40ºC. Add sugar and pectin
100 gr Sugar mixing continuously.
70 gr Brown sugar Heat up to boil and add citric acid.
7 gr NH Pectin Reserve to cool down.
3 gr Citric acid Before use, break the mixture with a
blender.
Alto del Sol supreme Alto del Sol supreme
100 gr Egg yolk Make an anglaise cream with egg yolk,

90 gr Tremoline sugar milk, cream, glucose and tremoline
60 gr Glucose sugar at 85ºC.
280 gr Milk Add hydrated gelatine. Cool down to
100 gr Cream 35% mg 60ºC and mix with chocolate, making an
8 gr Gelatine 220 bloom emulsion with a blender.
320 gr Dark chocolate 65% Alto del Sol Add semi whipped cream.
200 gr Milk chocolate 41%
220 gr Semi whipped cream
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Cocoa syrup Cocoa syrup
400 gr Water Mix all ingredients in a pot and heat up

50 gr Brown sugar to boil.
100 gr Sugar Once cold, add cointreau and warm.
80 gr Cocoa powder
Mandarin Agar Mandarin Agar
200 gr Mandarin purée Put all mandarin purée, sugar and agar
60 gr Sugar in a pot and heat up to boil.
2,5 gr Agar Agar Add hydrated gelatine and pour out in a
2 gr Gelatine 220 bloom frame at 2cm high.
Reserve in the refrigerator.
Assembly:
Cut the sponge cake in circles of 16cm of

diameter.
Soak the sponge cake with cocoa syrup
and cool for 30 minutes.
Extend a layer of mandarin jam (3mm
high) and freeze.
Put in the base of an 18cm diameter

mould a layer of chocolate supreme and
put and sponge cake inside.
Cover with chocolate supreme and close
with another sponge cake.
Freeze.
Once frozen, glaze with cocoa glaze and
decorate with mandarin agar, chocolate
and gold.
Dark mirror glaze
Two Chocolates Supreme
Cocoa sponge
Mandarin jam
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PISTACHIO TARTLET
Pistachio, strawberry, cheese cream and basil
Pistachio sablée Pistachio sablée

100 gr Flour (1) Combine flour (1), icing sugar, salt, both
160 gr Icing sugar pistachio pastes, pistachio powder and
4 gr Salt butter with paddle attachment until get
80 gr Green Iranian pistachio powder a sandy texture.
60 gr Natural pistachio paste Add egg slowly, and after, the flour (2).
20 gr Sugary pistachio paste Stretch at 2,5 high and reserve in the
180 gr Butter refrigerator. Cut and cover the tartlet
80 gr Egg mould and freeze. Bake for 8 minutes at
310 gr Flour (2) 150ºC. Fill with financier dough and
frozen raspberries and bake for 8
minutes more. Reserve.
Pistachio financier dough Pistachio financier dough

185 gr Icing sugar Put in a bowl sugar, almond and
10 gr Honey pistachio powder, flour and baking
40 gr Almond powder powder (sifted together) and salt.
30 gr Pistachio powder
75 gr Cake flour Mix at medium speed with paddle
2,5 gr Baking powder attachment and add warmed egg white
30 gr Natural pistachio paste and honey (at 40ºC).
20 gr Sugary pistachio paste Add noissete butter at 60ºC combined
70 gr Noissete butter with pistachio pastes.
180 gr Warmed egg white Reserve in a piping bag.
0,8 gr Salt
Pistachio crunchy Pistachio crunchy

190 gr Natural pistachio paste Melt chocolate and mix with pistachio
120 gr White chocolate 31% paste and oil.
20 gr Grape seed raisin oil Add pallieté, salt and lemon zest.
70 gr Pailleté Feullentine Stretch at 3mm and freeze.
1 un Lemon zest
c.s Salt
Cheese cream Cheese cream

250 gr Cream cheese (Philadelphia) Melt and mix hydrated gelatine and
30 gr Tremoline tremoline. Add a part of cheese at room
2 gr Gelatine 220 bloom temperature and once is assimilated,
100 gr Semi whipped cream add the rest of cheese. Add semi
whipped cream. 5
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Strawberry and basil gelée Strawberry and basil gelée

365 gr Strawberry purée Warm purée at 40ºC and add sugar and
160 gr Strawberry pectin, previously mixed.
5 gr Basil Add fruit and bring to boil.
100 gr Sugar Add citric acid and finally, chopped basil.
12,8 gr NH Pectin Pour in to the moulds and freeze.
3,2 gr Citric acid
Gianduja Pistachio Namelaka Gianduja Pistachio Namelaka
150 gr Milk Melt chocolate and add both pistachio
8 gr Glucose pastes. Warm the milk to 50ºC and add
9 gr Gelatine 220 bloom hydrated gelatine and glucose and pour
150 gr Pistachio Natural Paste out over previous mixture. Mix with an
20 gr Sugary pistachio paste electric mixer and add slowly cold cream.
170 gr White chocolate 35% Put into moulds, until and put inside
300 gr Cream 35% strawberry gelée, and cover with rest of
Namelaka.
Reserve into the freezer.
Pistachio glaze Pistachio glaze
100 gr Water Boil water with sugars at 103ºC.
200 gr Sugar Add hydrated gelatine, condensed milk
200 gr Glucose and neutral nappage.
110 gr Condensed milk Combine chocolate, pistachio paste and
120 gr White chocolate 31% cocoa butter and add to the previous
80 gr Pistachio paste mixture.
3 gr Cocoa butter Add colourings and refine with
17 gr Gelatine 220 bloom thermomix.
33 gr Neutral napage Reserve in the refrigerator and glaze at
0,7 gr Gold colouring 35º-40ºC
0,7 gr Green kiwi colouring Pistachio glaze
Strawberry and basil gelée
Cheese cream
Pistachio namelaka
Pistachio crunchy
Pistachio financier
Pistachio sablée
Fresh raspberry
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CHOCOLATE BROWNIE TARTLET

Banana, pecan nut crustillant and vanilla caramel
Ingredientes Preparation
Chocolate sablée Chocolate sablée
100 gr Cake flour (1) Combine flour (1), icing sugar, salt and
170 gr Icing sugar almond powder with butter using the
4 gr Salt paddle attachment. Once mixed, add the
55 gr Almond powder egg little by little and finally, cocoa
255 gr Butter powder and flour (2).
80 gr Egg Stretch between guitar sheets at 2,5-
300 gr Cake flour (2) 3mm and reserve in the refrigerator for
40 gr Cocoa powder 3 hours.
Cover the moulds and bake for 8 minutes
at 160ºC.
Fill with brownie dough and finish to
bake.
Banana chocolate brownie Banana chocolate brownie
Whip eggs, sugar and vanilla beans.

200 gr Butter Separately, melt butter with chocolate.
120 gr Chocolate 70% Add salt and combine with eggs mixture.
240 gr Brown sugar Finally, add sifted flour and caramelized
160 gr Eggs banana.
140 gr Cake flour Fill the tartlet and bake at 165ºC for 15-
4 gr Salt 20 minutes.
1 U Vanilla beans Reserve in the freezer.
350 gr Caramelized banana
Pecan nut crunchy Pecan nut crunchy
100 gr Pecan nut paste Melt chocolate with butter and combine
75 gr Milk chocolate Ghana 40% with paste and add the rest of
30 gr Pallieté Feuilletine ingredients.
20 gr Clarified butter Spread out over the brownie biscuit to
1 gr Salt scales 2mm thickness
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Salted toffee Salted toffee
190 gr Sugar Boil cream, glucose and vanilla and add

20 gr Glucose the hydrated gelatine.
200 gr Cream 35% Make a caramel with sugar and add the
145 gr Butter hot cream bit to bit and make a toffee.
2 un Vanilla Cool down to 40ºC. Add butter with an
2 gr Salt scales electric mixer and finally, salt Use with a
2 gr Gelatine 220 bloom piping bag and a num. 8 nozzle
Cocoa streussel Cocoa streussel
200 gr Almond powder Put all the ingredients and knead with
180 gr Strong flour the paddle attachment add medium
20 gr Cocoa powder speed until get a sandy texture.
200 gr Cold diced butter Put all the mixture in a tray and cool.
100 gr Sugar Bake at 150ºC for 15 minutes.
100 gr Brown sugar
2 chocolates creamy 2 chocolates creamy
580 gr Cream 35% Hydrate gelatine make an anglaise cream
40 gr Milk with cream, milk and egg yolk at 82ºC
150 gr Egg yolk and add gelatine, pour over chocolates
9 gr Gelatine 220 bloom and make an emulsion with a blender.
190 gr Dark chocolate 70% Fill a half of the interior mould with the
270 gr Milk chocolate 41% creamy and freeze. Put into the moulds
and freeze.
Finish Make and spiral of Caramel, over the
creamy and fill with more creamy until
Glaze the creamy with dark cocoa glaze
the mould edge covering the caramel.
and put over the tartlet.
Reserve in the freezer.
Finish with cocoa streussel and chocolate
decorations.
Dark mirror glaze
2 chocolates creamy
Toffee
Pecan nut crunchy
Brownie
Chocolate sablée
Banana
Cocoa streussel
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APPLE TRAVEL CAKE

Vainilla caramel and hazelnut
Stewed apple Stewed apple
550 gr Golden apple Peel the apples and cut them in sections.
330 gr Cream Boil cream with vanilla and reserve.
220 gr Sugar In a pot, make a caramel with sugar and
1 un Vanilla beans deglaze with hot cream.
Cook the apple in the Toffee “al dente”
and reserve.
Vanilla sablée: Vanilla sablée:

115 gr Cake flour (1) Mix the first flour, icing sugar, salt,
160 gr Icing sugar vanilla and almond powder with butter
4 gr Salt until get a sandy texture.
55 gr Almond powder Add egg little by little and finally, the
255 gr Butter second flour.
76 gr Egg Stretch at 3mm between guitar sheets
330 gr Cake flour (2) and reserve in the refrigerator for 1
1/2 gr Vanilla hour.
Cut at mould size and cover the tartlets.
Vanilla cake Vanilla cake
360 gr Icing sugar Mix sugar, butter and vanilla with paddle
290 gr Egg attachment.
160 gr Cream 35% Add the egg little by little, making an
440 gr Cake flour emulsion.
260 gr Butter Sift flour, salt and baking powder and
2 gr Salt add to the first mixture.
8 gr Baking powder Add cream and reserve in a piping bag to
2 U Vanilla beans use it.
Cake syrup Cake syrup
500 gr Water Mix all the ingredients and heat up to

150 gr Sugar boil. Cool down add the Rum. Put in top
4 un Empty vanilla beans of cake as soon get out the oven, after
2 gr Vanilla extract cook.
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Hazelnut streussel Hazelnut streussel
30 gr Almond powder Put all the ingredients in the Kitchen Aid

60 gr Toasted Hazelnut powder and mix with a paddle attachment at
50 gr Brown sugar medium high until to get a sandy texture
50 gr Sugar and reserve in the refrigerator. Bake
100 gr Butter (cold diced) from fridge at 150ªC 12 minutes. Reserve
100 gr Strong flour to finish the cake.
100 gr Hazelnut grain

10 gr Glucose the hydrated gelatine and let infuse 10
200 gr Cream 35% minutes.
145 gr Butter Make a caramel with sugar and add the
1 un Vanilla hot cream little by little and make a
2 gr Salt scales toffee.
4 gr Gelatine 220 bloom Cool down to 40ºC. Add butter with an
electric mixer and finally, salt Use with a
piping bag and a num. 8 nozzle
Finish
Fill 1/3 of the mould with vanilla cake Bake for 25 minutes at 165ºC.
dough, extend the stewed apple and Once cold, extend a thin layer of Toffee
cover with bake dough again. and cover it with the Streussel.
Sprinkle with icing sugar and decorate
with mini apples and gold sheets.
Hazelnut streussel
Salted toffee
Vanilla cake
Vanilla sablée
Stewed apple
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MY CARROT CAKE TRAVEL CAKE

Soft vanilla cheesecake and orange jam
Carrot sponge Carrot sponge
150 gr Eggs Blanche eggs with both sugars.

190 gr Brown sugar Mix all dry ingredients and add to eggs.
190 gr Sugar Add grated carrot and orange zest.
220 gr Cake flour Melt butter and mix with oil and add
100 gr Walnut powder little by little to eggs making an emulsion
12 gr Baking powder Mix with a whisk both sugar with butter
1 gr Cinnamon powder until blanche. Add egg little by little,
90 gr Sunflower oil making an emulsion.
90 gr Melted butter Fill 2/3 of the moulds and bake at 165ºC
250 gr Grated carrot (strained) for 30 minutes.
2 un Orange zest
Caramelize syrup Caramelize syrup
85 gr Water Mix all the ingredients in a pot and bring

250 gr Sugar to boil. Reserve.
40 gr Invert sugar
Caramelized walnuts Caramelized walnuts
350 gr Walnuts
35 gr Caramelize syrup Mix all the ingredients and put in a tray.
20 gr Sugar Cook at 150ºC for 12-15 minutes.
Mandarin jam Mandarin jam
250 gr Mandarin purée 250 gr Mandarin purée

200 gr Peeled orange sections 200 gr Peeled orange sections
100 gr Candied orange paste 100 gr Candied orange paste
120 gr Sugar 120 gr Sugar
50 gr Glucose 50 gr Glucose
7 gr NH Pectin 7 gr NH Pectin
2 gr Citric acid 2 gr Citric acid
2 Un Mandarin zest 2 Un Mandarin zest
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Light fresh cheese cream Light fresh cheese cream
375 gr Cream cheese (Philadelphia) Melt and mix hydrated gelatine and
45 gr Tremoline tremoline. Add a part of cheese at room
3 gr Hydrated Gelatine temperature and once is assimilated,
150 gr Semi-whipped gelatine add the rest of cheese. Add semi
whipped cream.
Walnut covering
Walnut covering
1000 gr White chocolate 35%
100 gr Sunflower oil Melt chocolate and mix with oil and oil.
5-7 gr Orange colouring Add caramelizedwalnuts grain and
300 gr Caramelized walnut grain reserve.
TIRAMISU
Coffee, raspberry, caramel and vanilla
Almond sablée: Almond sablée:

115 gr Cake flour (1) Mix the first flour, icing sugar, salt,
160 gr Icing sugar vanilla and almond powder with butter
4 gr Salt until get a sandy texture.
55 gr Almond powder Add egg little by little and finally, the
255 gr Butter second flour.
76 gr Egg Stretch at 3mm between guitar sheets
330 gr Cake flour (2) and reserve in the refrigerator for 1
1/2 gr Vanilla hour. Cut at mould size and cover the
tartlets.
Almond coffee shortbread Almond coffee shortbread
75 gr Brown sugar Mix with a whisk both sugar with butter

75 gr Sugar until blanche. Add egg little by little,
195 gr Almond powder making an emulsion.
150 gr Strong flour Add dry ingredients and mix.
150 gr Butter (Cold in cubes) Stretch into guitar sheets and reserve
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4 gr Soluble coffee the fridge.

0,8 gr Baking powder Cut in small pieces and freeze.
Cook at 160ºC for 12 minutes.
Almond financier sponge Almond financier sponge

450 gr Icing sugar Mix with the paddle attachment sugar,
30 gr Honey almond, flour and baking powder
200 gr Almond powder (previously sifted) and salt.
200 gr Cake flour Mix them slowly and add warmed egg
8 gr Baking powder white with honey at 40ºC.
230 gr Noissete butter Add noissete butter at 60ºC.
440 gr Warmed egg white Spread out in a tray, over the streussel,
2 gr Sal at 1cm high and bake at 180ºC for 20
minutes.
Raspberry jam Raspberry jam
130 gr Raspberry puree Warm purees to 40ºC and add sugar and
40 gr Frozen raspberry pectin (previously mixed) mixing
75 gr Sugar continuously.
5 gr NH pectin Bring to boil, add citric acid and reserve
1,5 gr Citric acid in a container to cool down.
Mascarpone vanilla whipped ganache Mascarpone vanilla whipped ganache
450 gr Cream (1) 35% Mix cream with vanilla and let infuse for
255 gr White chocolate 35% 12 hours.
350 gr Cream (2) 35% cold Warm cream and add melted hydrated
400 gr Cold mascarpone gelatine.
3 un Vanilla beans Add melted chocolate and make an
5 gr Gelatine 220 bloom emulsion in three times with a blender.
Add mascarpone and cream (2) and end
the emulsion.
Reserve 24 hours in the refrigerator.
Whip and use with a piping bag.
Syrup Syrup
125 gr Water Boil water with sugar and combine with
50 gr Sugar the rest of ingredients.
125 gr Espresso coffee
Coffee Caramel Namelaka Coffee Caramel Namelaka

150 gr Coffee Espresso Melt chocolate and combine with
30 gr Glucose praline.
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8 gr Gelatine 220 bloom Mix hot coffee with glucose and add the
180 gr Almond praline hydrated gelatine.
180 gr Caramelized chocolate Pour out over chocolate and praline and
300 gr Cream 35% mix with a blender.
Add the cold cream and end the
emulsion.
Reserve in the refrigerator for 24 hours.
Use with a piping bag.

10 gr Glucose the hydrated gelatine.
200 gr Cream 35% Make a caramel with sugar and add the
145 gr Butter cream bit to bit and make a toffee.
1 un Vanilla bean Cool down to 40ºC. Add butter with an
2 gr Salt scales electric mixer and finally, salt.
5 gr Gelatine 220 bloom Use with a piping bag and a num. 8
nozzle
Assembly:
Cover the mould with sablé and freeze.
Whip the mascarpone ganache and
Cook at 150ºC for 8 minutes.
distribute with a pipping bag and num 12
Fill with financier sponge dough and
nozzle randomly and next share coffee
bake for 8 minutes more.
caramel namelaka coffee dots.
Once cold, soak with coffee syrup.
Paint with neutral napage.
Dose the toffee and jam over the
Decorate with coffe shortbread and
financier.
fresh raspberries.
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PINESEED, HONEY AND LEMON TRAVEL CAKE
Lemon ginger cake Lemon ginger cake

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420 gr Sugar Mix with a whisk the warm eggs, lemon

240 gr Egg zest, sugar and salt. Add cream and flour,
180 gr Cream 35% previously sifted with the baking
335 gr Cake flour powder. Finally, add melted butter,
120 gr Melted butter limoncello and confit ginger.
1,2 gr Salt Bake at 165ºC for 30 minutes.
7,5 gr Baking powder
4 un Lemon zest
60 gr Confit ginger cubes
Base syrup for cakes Base syrup for cakes
500 gr Water Mix the ingredients mix without juice,

150 gr Honey and bring to a boil on medium heat.
1 un Lemon zests Let to cool down and add the juice.
50 gr Lemon juice
Lemon lime soft purée Lemon lime soft purée
60 gr Lime peel Blanch lime and lemon peel with boiling

60 gr Lemon peel water three times, and the third time,
144 gr Sugar cook for 25 minutes.
180 gr Glucose Wash with cold water.
84 gr Lime juice Grind them in a thermomix with glucose.
60 gr Butter Strain and put the mixture in a pot and
3,6 gr Pectin NH add pectin and sugar, previously mixed
1,2 gr Citric Acid and heat up to boil.
2 gr Gelatine 220 blooms Add lime juice and citric acid. Cool down
and add the butter with a blender at
40C.
Reserve in the refrigerator.
Pine seed and white chocolate covering Pine seed and white chocolate covering
1000 gr White chocolate 35% Melt chocolate, add oil and pine seed.
100 gr Sunflower oil Mix all together and reserve melted.
300 gr Roasted Pine Seed
Pine seed creamy Pine seed creamy
150 gr Water Melt chocolate and mix with pine seed

30 gr Glucose paste.
8 gr Gelatine 220 bloom Warm water to 50ºC and mix with15
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180 gr Roasted pine seed paste glucose and hydrated gelatine.

180 gr White chocolate Pour over chocolate and pine seed paste
300 gr Cream making an emulsion with a blender.
Add cold cream and finish the emulsion.
Reserve in the fridge.
Finish
Cover the cake with the pine seed and

white chocolate covering.
After that, paint with white velvet
painting and decorate with pine seed
creamy, lemon cubes, thyme and golden
sheets.
Pine seed and White chocolate covering
Lemon ginger cake
Candied ginger cubes
Lemon lime soft purée
Nuts and spices, honey, crumble and yoghurt cake
Spices cake Spices cake 16

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360 gr Icing sugar Knead the butter with sugar and vanilla,
300 gr Egg orange beans with the paddle
160 gr Cream 35% attachment.
440 gr Cake flour Add warm egg little by little, making an
280 gr Butter emulsion.
2 gr Salt Sift flour with baking powder, salt and
8 gr Baking powder spices and add to the first mixture.
3 gr Mix spices Add cream and finally, the pistachio.
1 un Vanilla beans Put the streussel on the greasy walls of
1 un Orange zest the mould and on the base.
200 gr Iranian Green pistachio Fill the moulds with 350g of dough.
Bake at 165ºC for 30 minutes.
Soak in honey syrup and reserve them in
the freezer.
Hazelnut streussel
Hazelnut streussel
Put all the ingredients in the Kitchen Aid
15 grAlmond powder and mix with a paddle attachment at
30 gr Toasted Hazelnut powder medium speed until to get a sandy
25 grBrown sugar texture and reserve in the refrigerator.
25 gr Sugar
50 gr Cold diced butter(small pieces)
50 grStrong flour
50 gr Hazelnut grain
Yoghurt and cheese cream Yoghurt and cheese cream
225 gr Fresh cream cheese Melt and mix hydrated gelatine and
150 gr Greek yoghurt tremoline. Combine yoghurt with
60 gr Tremoline sugar cheese at room temperature and add a
4,5 gr Gelatine 220 bloom part and once is assimilated, add the
150 gr Semi whipped cream rest of cheese and yoghurt. Add semi
whipped cream.
500 gr Water Mix all the ingredients and heat up to

150 gr Honey boil. Cool down. Use to soak cakes.
1 un Vanilla beans
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Finish: Finish:
100 gr Dried apricots

100 gr Dried plum Fill the cakes with yoghurt cream.
80 gr Raisins Mix all nuts with neutral nappage and
80 gr Dates cover the cakes.
80 gr Walnuts Reserve in the freezer.
80 gr Toasted almonds Unmould and paint with neutral
80 gr Iranian Green pistachio nappage. Finish with chocolate
220 gr Neutral nappage decorations, pistachios and gold sheets.
Hazelnut and gianduja, spiced mango and mascarpone travel cake
Hazelnut and gianduja cake Hazelnut and gianduja cake 18

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150 gr Icing sugar Knead sugar with butter and hazelnut

135 gr Brown sugar paste.
210 gr Whole egg Add egg slowly making an emulsion.
120 gr Cream 35% mg Add cream with salt and lemon zest.
255 gr Flour
75 gr Toasted Hazelnut powder Sift flour with baking powder and
150 gr Butter combine with almond powder and
60 gr Hazelnut paste hazelnut powder and add to the first
1,5 gr Salt mixture. Finally add diced gianduja.
6,5 gr Baking powder Pour into plum cake moulds with
120 gr Diced gianduja streusel in the base.
1,5 un Vanilla beans Bake at 165ºC for 25 minutes.
1,5 un Lemon zest Reserve them in the freezer.
Hazelnut streusel Hazelnut streusel
20 gr Almond powder Put all the ingredients in the Kitchen Aid

40 gr Toasted Hazelnut powder and mix with a paddle attachment at
25 gr Brown sugar medium high until to get a sandy
25 gr Sugar texture and reserve in the refrigerator.
50 gr Butter (cold diced)
50 gr Strong flour
Mascarpone cheese cream

Hydrate gelatine and melt. Combine
225 gr Mascarpone with tremoline (previously temperate).
150 gr Fresh cream cheese Mix mascarpone with cream cheese at
60 gr Tremoline room temperature. Combine a half of
4,5 gr Gelatine 220 bloom cheese and mascarpone with gelatine
150 gr Semi whipped cream and tremoline.
Add the second part and mix
completely.
Add semi-whipped cream and reserve in
the refrigerator.
500 gr Water Mix water, sugar and lemon peel and

150 gr Sugar heat to boil.
1 un Lemon peel Add both purees and let cool down.
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60 gr Mango purée Soak cakes.

20 gr Pasion fruit purée
Mango in syrup for gelée

Mango in syrup for gelée
Make a syrup with all ingredients,
3 un Diced mango except mango. Once cold, put inside the
280 gr Sugar fruit and reserve for 48 hours.
320 gr Water
3 un Saffron stigmas
1 un Lemon zest
Spiced mango gelée
Spiced mango gelée
Warm purées to 40ºC. Add sugar with
500 gr Mango in syrup pectin (previously mixed) and bring to
100 gr Mango purée boil. Add hydrated gelatine and citric
20 gr Pasion fruit purée acid. Cook for a minute and pour into a
20 gr Sugar container and reserve in the
80 gr Syrup of mango of cooking refrigerator.
1 un Lemon zest
1/2 un Vanilla beans
5 gr NH Pectin
1 gr Gelatine 220 Bloom
1 gr Citric acid
Spiced mango gelée
Hazelnut and gianduja cake
Hazelnut streussel
FINISH RECIPES
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Neutral nappage Neutral nappage

320 gr Glucose Mix water, glucose and dextrose and
300 gr Dextrose heat up to 40ºC.
660 gr Water Sprinkle pectin, previously mixed with
415 gr Sugar sugar, with a whisk.
3 gr Citric acid Bring to boil 2 minutes, add acid citric,
20 gr NH Pectin and boil 1 minute plus.
Dark cocoa glaze Dark cocoa glaze

40 gr Glucose Mix glucose, dextrose, water, cream and
120 gr Dextrose sugar and bring to boil to 103º-104ºC.
40 gr Water Add cocoa powder and powder milk and
180 gr Cream bring to boil again.
350 gr Sugar Strain the mixture, add the hydrated
140 gr Cocoa powder gelatine and neutral nappage and refine
20 gr Skimmed milk powder it with the thermomix.
28 gr Gelatine 220 bloom
400 gr Neutral napage
Chocolate caramel glaze Chocolate caramel glaze
150 gr Water Cook water, vanilla, sugar, glucose and

50 gr Sugar caramel powder to 103ºC.
250 gr Caramel powder Add condensed milk, gelatine and
300 gr Glucose neutral nappage.
170 gr Condensed milk Add chocolate and mix.
300 gr White chocolate Add colouring and refine in thermomix.
27 gr Gelatine Reserve in the refrigerator and glaze to
50 gr Neutral Napagge 35º-40ºC.
1 un Vanilla beans
C.S gr Gold colouring
White chocolate White chocolate

200 gr White chocolate Melt chocolate and blend with colouring.
2 gr White colouring
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Yellow chocolate Yellow chocolate

1,5 gr Yellow colouring
Green chocolate Green chocolate

150g White chocolate Melt chocolate and blend with colouring.
1,5 gr Green colouring
White chocolate painting White chocolate painting

75 gr Cocoa butter
1,5 gr White colouring
Dark chocolate painting Dark chocolate painting

175gr Dark chocolate Melt chocolate and cocoa butter and
75 gr Cocoa butter mix.
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كيك وتارت انجليزي

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Hans Alexis Ovando

“PASTRY CAKES & CHOCOLATE

I+D Idea & development

Tradition or regional product

Dis-construction and reconstruction

Seasonal elements or be in style

Storyline or argument thread

Personal interpretation of flavours through a regarding

Ingredients and elements selection in a creation

All ingredients and elements decide the final dessert flavour.

1. Ingredients and elements selection:

3. Development and test

ORANGE AND MANDARIN SACHER

Sacher sponge cake Sacher sponge cake

250 gr Egg yolk Blanche egg yolk with sugar and

Mandarin jam Mandarin jam

Alto del Sol supreme Alto del Sol supreme

100 gr Egg yolk Make an anglaise cream with egg yolk,

Cocoa syrup Cocoa syrup

400 gr Water Mix all ingredients in a pot and heat up

Mandarin Agar Mandarin Agar

Cut the sponge cake in circles of 16cm of

Put in the base of an 18cm diameter

Dark mirror glaze

Two Chocolates Supreme

Pistachio sablée Pistachio sablée

Pistachio financier dough Pistachio financier dough

Pistachio crunchy Pistachio crunchy

Cheese cream Cheese cream

Strawberry and basil gelée Strawberry and basil gelée

Strawberry and basil gelée

CHOCOLATE BROWNIE TARTLET

Chocolate sablée Chocolate sablée

Banana chocolate brownie Banana chocolate brownie

Whip eggs, sugar and vanilla beans.

350 gr Caramelized banana

Pecan nut crunchy Pecan nut crunchy

Salted toffee Salted toffee

190 gr Sugar Boil cream, glucose and vanilla and add

Pecan nut crunchy

APPLE TRAVEL CAKE

Stewed apple Stewed apple

Vanilla sablée: Vanilla sablée:

Vanilla cake Vanilla cake

Cake syrup Cake syrup

500 gr Water Mix all the ingredients and heat up to

Hazelnut streussel Hazelnut streussel

30 gr Almond powder Put all the ingredients in the Kitchen Aid

Salted toffee Salted toffee

190 gr Sugar Boil cream, glucose and vanilla and add

MY CARROT CAKE TRAVEL CAKE

Carrot sponge Carrot sponge

150 gr Eggs Blanche eggs with both sugars.

Caramelize syrup Caramelize syrup

85 gr Water Mix all the ingredients in a pot and bring

Caramelized walnuts Caramelized walnuts

Mandarin jam Mandarin jam

250 gr Mandarin purée 250 gr Mandarin purée

Light fresh cheese cream Light fresh cheese cream

Almond sablée: Almond sablée:

Almond coffee shortbread Almond coffee shortbread

75 gr Brown sugar Mix with a whisk both sugar with butter

4 gr Soluble coffee the fridge.

Almond financier sponge Almond financier sponge