Juanvi

Juanvi

MACARON
MAJA VASE

FORLAGET LÆKKERIER
Juanvi
Juanvi

PREFACE
I still remember my 昀椀rst macaron. A macaron eaten at a French pâtissier. One of those
where the glass enclosed showcases are divinely 昀椀lled with cakes in all colors and shapes,
so much so that you for a split second believe you are at a 昀椀ne de siècle-juvelér and not
a Parisian pastry shop. I probably was eating a classic powder colored macaron with
co昀昀ee ganache. And I wonder if I not also bought a pink raspberry and one of the pretty
purple ones with white chocolate and violets. Because violets! I do not remember the
exact perfume anymore. What I do remember is the bite. On the one hand chewy and
resistant and at the same time soft and permissive which is so distinctive for the macaron
and occurs because the tiny cake is a unique meeting between consistencies. Air crisp,
fudgy almond meringue surrounding velour ganache, curd or compote - the heavy tooth
mark receiving kind. Every macaron eater knows exactly what I am talking about! Every
time you - once again - bite into a small wonder cake, you 昀椀rst lose yourself in the good
feeling; teeth and tongue remember before the taste hits the brain. Mon Dieu, it’s good!

Nearly 25 years after my 昀椀rst macaron browsing through Majas book, I sort of feel like
I´m back at the French jeweler. Side by side with sparkling precious stones, pretty colors
and geometric shapes. Small macarons and big macaron cakes which in Paris would be
packed tidy in beautiful pastel boxed and wrapped with silk ribbons before you carefully
carry them home through the boulevards. Costly stu昀昀, indeed. But also - and 昀椀rst and
foremost - nice cakes created to be bitten and tasted. Cakes which can be created in
your own kitchen and make you forget everything else.

May this book awaken longing sighs and sweet memories. And leave a lot of perfectly
shaped tooth marks in the ganache and even more adorable bites in the crunchy cake
contrasts. And eventually be soaked in almond meringue so that the pages will stick
together, one by one.

Marie Holm, Copenhagen 2022

7
Juanvi

8
Juanvi

The start of my macaron adventure.

Thank you so much for being a part of it.

9
Juanvi

INDHOLD

YUZU · SESAME 12

RHUBARB 20
THYME · LIME 28

COFFEE · MILK CHOCOLATE 36

RASPBERRY · MERINGUE FOAM 44

VANILLA · PECAN · SALT 52

LICORICE · LEMON · WHITE CHOCOLATE 62

WOODRUFF · STRAWBERRY 70

LEMON 76

SALTED CARAMEL · PEANUT 84

BLACKCURRANT · LICORICE 90

PEAR BELLE HÉLÈNE 100

MANDARIN · OLIVE OIL 106

REDCURRANT 114

10
Juanvi

RASPBERRY · PISTACHIO · LIME 120

DARK CHOCOLATE · SALT 130
RASPBERRY · MILK CHOCOLATE 136

BUTTERMILK · RHUBARB 140

CINNAMON · BROWN SUGAR 148

PEANUT BUTTER CUP 158

BLUEBERRY 166
PASSION FRUIT · MILK CHOCOLATE 174

STRAWBERRY · PEACH · TONKA 182

HAZELNUT 188

BLACKBERRY · MILK CHOCOLATE 196

STRAWBERRY · CHAMPAGNE 204

MACARON GUIDE 216

11
Juanvi
VANILJE · PEKAN · SALT
Juanvi

YU
ZUS
ES
AME
13
Juanvi

YUZU · SESAME
My very 昀椀rst encounter with yuzu was in 2013 in Paris - and far from love at 昀椀rst bite.
But the sour and 昀椀nely perfumed japanese citrus fruit has slowly sneaked in on me and
has conquered my heart.

Here the yuzu is honoured in graceful yellow pastel macarons and lots of mini tarts.
The tarts hide a small core of liquid, lightly salted sesame praliné. Wonder if the dear
macarons are a bit envious?

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted

150 g almond 昀氀our with a small, round nozzle and pipe
150 g icing sugar small macaron shells on a baking tray
55 g egg whites lined with baking paper. Bake the shells
yellow food coloring paste at 150 °C for 8 - 10 minutes and leave
150 g sugar them to cool completely.
50 ml water
55 g egg whites
15 g sugar YUZU GANACHE
200 g white chocolate, preferably
Sieve almond 昀氀our and icing sugar into Ivoire 35 % from Valrhona
a bowl and add 55 g of egg whites and 50 ml yuzu juice
food coloring paste. Bring sugar and 50 ml heavy cream
water to a boil in a small saucepan and
cook to 118 °C. Melt chocolate in a bowl over a bain-
marie and remove from the heat. Bring
Whisk the remaining 55 g of egg whites yuzu juice and heavy cream to a boil
and 15 g of sugar to sti昀昀 peaks in a in a small saucepan and pour it over
stand mixer and gently pour in the the chocolate while you use a spatula
hot sugar syrup in a thin stream while to stir from the centre out. Continue to
whisking. Continue to whip the meringue stir until the chocolate mixture is smooth
until glossy, sti昀昀 peaks form and the and glossy. Emulsify with an immersion
bowl has cooled to room temperature. blender. Place the yuzu ganache in the
Fold a little of the meringue into the fridge for a couple of hours.
almond mixture to soften it, then gen-
tly fold in the rest. Pair the macaron shells. Transfer the
yuzu ganache to a piping bag with a
small, round nozzle. Pipe ganache on
half of the shells and sandwich the
macarons. Store the macarons in the
fridge for at least 24 hours.

14
Juanvi

A WONDERFUL VARIANT
Hide a bit of the sesame praliné from
the tarts in your yuzu macarons.

CHOCOLATE DECORATION
100 g Yuzu Inspiration from Valrhona
glucose syrup

Melt and temper the chocolate. Spread

the tempered chocolate between two
acetate sheets and refrigerate until the
chocolate has set.

Cut out small discs of chocolate with

small, ri昀氀ed, hot cookie cutters (3 cm
diameter) and attach them to the
cakes with a bit of glucose syrup.

PETIT DECORATION
Do not forget to make a small portion of
mini macarons for decoration of the tart.

15
Juanvi
Juanvi
Juanvi

YUZU · SESAME
10-15 small tarts

SESAME SHORTCRUST
125 g oat 昀氀our
25 g sesame 昀氀our
50 g icing sugar
75 g cold butter
a bit of 昀椀nely grated yuzu zest
1 pinch of salt
1
/2 egg

Add oat 昀氀our, sesame 昀氀our, icing sugar,

butter, yuzu zest and salt to a food
processor and quickly blitz to combine.
Add the egg and blitz to combine.
Roll the dough out thinly between two
sheets of baking paper and refrigerate
for at least 1 hour.

Place small tart moulds (5 cm diameter)

upside down. Cut out small shortcrust
circles with round, ri昀氀ed cutters (6 cm
diameter) and place them over the tarte
moulds. Bake for about 10 minutes at
175 °C until golden.

JUST A ZEST
The 昀椀nely grated yuzu zest adds a
perfumed and sour twist to the tarts,
but can be omitted.

18
Juanvi

CHOCOLATE LAYER YUZU GANACHE

50 g Yuzu Inspiration from Valrhona 160 g white chocolate, preferably
Ivoire 35 % from Valrhona
Melt the chocolate over a bain-marie 40 ml yuzu juice
and remove the bowl from the heat. 40 ml heavy cream
Brush the tart shells with a thin layer of
chocolate and refrigerate for a moment Melt chocolate in a bowl over a
until the chocolate has set. bain-marie and remove from the heat.
Bring yuzu juice and heavy cream to
BUTTER CRISP SHELLS a boil in a small saucepan and pour
The thin layer of Yuzu Inspiration helps it over the chocolate while you use a
the shortcrust to stay crisp and the spatula to stir from the centre out.
tarts delicious. Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify
with an immersion blender.
SESAME PRALINÉ
50 g sugar Pipe the yuzu ganache on top of the
35 g roasted sesame seeds sesame praliné and leave the tarts in
1 pinch of salt the refrigerator for at least 1 hour until
the ganache has set.
Carefully melt sugar to a golden caramel
in a small saucepan. Remove from the
heat and stir in the roasted sesame DECORATION
seeds. Pour the caramelized sesame mini macarons
seeds onto a piece of baking paper purple basil 昀氀owers
and leave to cool. Grind the caramel-
ized sesame seeds and salt to a paste Decorate the tarts with mini macarons
in a durable mini grinder. and basil 昀氀owers.

Pour a bit of praliné in each short-

crust and leave the tarts to cool in the
refrigerator.

LIQUID PRALINÉ
Help your mini grinder with making the
sesame praliné more 昀氀uid and liquid,
just add a bit of sesame oil.

19
Juanvi
Juanvi

RH
U
BA
RB
21
Juanvi

RHUBARB
In the month of May not a lot of things can measure up with tidy rhubarb cakes and blooming
forget-me-nots.

They remind me of my dear grandma and my magic spring wedding with the tiny light blue
昀氀owers dancing in my braided hair, on my adorable bridesmaid and the table setting.

In this recipe the forget-me-nots gracefully dance around my rhubarb macarons. While the mini
macarons embrace a silky soft, lightly sour rhubarb ganache, the big macarons have a creamy
rhubarb mousse with a core of rhubarb compote. I am hopelessly in love with both of them.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted Pair the macaron shells. Transfer the
150 g almond 昀氀our with a small, round nozzle and pipe rhubarb ganache to a piping bag with
150 g icing sugar small macaron shells on a baking tray a small, round nozzle. Pipe ganache
55 g egg whites lined with baking paper. Bake the shells on half of the shells and sandwich the
pink food coloring paste at 150 °C for 8 - 10 minutes and leave macarons.
150 g sugar them to cool completely.
50 ml water Store the macarons in the fridge for at
55 g egg whites least 24 hours.
15 g sugar RHUBARB GANACHE
200 g rhubarb RHUBARB LEFTOVERS
Sieve almond 昀氀our and icing sugar into 80 g sugar Save the rhubarb compote for your
a bowl and add 55 g of egg whites 40 ml lemon juice morning granola or Monday dessert.
and food coloring paste. Bring sugar 225 g white chocolate, preferably
and water to a boil in a small sauce- Ivoire 35 % from Valrhona
pan and cook to 118 °C. DECORATION
Bring rhubarb, sugar and lemon juice forget-me-nots
Whisk the remaining 55 g of egg to a boil and cook for about 5 minutes,
whites and 15 g of sugar to sti昀昀 peaks until the rhubarbs are tender. Sieve the Decorate the macarons with
in a stand mixer and gently pour in the rhubarb compote and measure 125 ml forget-me-nots.
hot sugar syrup in a thin stream while of rhubarb juice.
whisking. Continue to whip the meringue
until glossy, sti昀昀 peaks form and the Melt chocolate in a bowl over a bain-
bowl has cooled to room temperature. marie and remove from the heat. Bring
Fold a little of the meringue into the rhubarb juice and heavy cream to a boil
almond mixture to soften it, then gently in a small saucepan and pour it over
fold in the rest. the chocolate while you use a spatula
to stir from the centre out. Continue to
stir until the chocolate mixture is smooth
and glossy. Emulsify with an immersion
blender. Place the rhubarb ganache in
the fridge for a couple of hours.

22
Juanvi
Juanvi

24
Juanvi

RHUBARB
8-10 small cakes

MACARON SHELLS RHUBARB COMPOTE RHUBARB MOUSSE

150 g almond 昀氀our 50 g sugar 3 leaves of gelatine
150 g icing sugar 2 g pectin NH 80 g rhubarb puré
55 g egg whites 90 g rhubarb purée 20 ml lemon juice
pink food coloring paste 10 ml lemon juice 100 g sugar
150 g sugar 200 ml heavy cream
50 ml water Mix sugar and pectin. Heat rhubarb 100 ml ke昀椀r
55 g egg whites purée and lemon juice to 40 °C in a
15 g sugar small saucepan and stir in the pectin Soak the gelatine in cold water. In a
sugar. Bring the rhubarb mixture to a small saucepan, bring rhubarb purée,
Sieve almond 昀氀our and icing sugar boil and cook for a few minutes. Remove lemon juice and sugar to a boil and
into a bowl and add 55 g of egg from the heat and leave to cool. remove from heat. Squeeze excess
whites and food coloring paste. Bring water from the gelatine and stir it into
sugar and water to a boil in a small Pipe into small hemisphere silicone the warm rhubarb syrup. Leave to cool
saucepan and cook to 118 °C. moulds (3 cm diameter) and let them until lukewarm.
set in the freezer for at least 2 hours.
Whisk the remaining 55 g of egg In a large bowl, whip the cream to
whites and 15 g of sugar to sti昀昀 peaks soft peaks. Stir the ke昀椀r into the
in a stand mixer and gently pour in rhubarb syrup and gently fold in the
the hot sugar syrup in a thin stream whipped cream.
while whisking. Continue to whip the
meringue until glossy, sti昀昀 peaks form Transfer the mousse into hemisphere
and the bowl has cooled to room silicone moulds (6 cm diameter), and
temperature. Fold a little of the gently push in the rhubarb compotes.
meringue into the almond mixture to Freeze overnight.
soften it, then gently fold in the rest.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
macaron shells (6 cm) on a baking tray
lined with baking paper. Bake the shells
at 150 °C for 10 - 12 minutes and leave
them to cool completely.

STOP CAKE WASTE

Use the leftover macaron batter
to bake normal sized rhubarb macarons
and serve them with the cakes.

25
Juanvi

RHUBARB GLAZE OBLIQUE CHOCOLATE BELT ASSEMBLY AND DECORATION

3 leaves of gelatine 120 g white chocolate, preferably Ivoire forget-me-not
75 g white chocolate, preferably Ivoire 35 % from Valrhona
35 % from Valrhona pink food colouring powder From the top, carefully place the choco-
50 ml heavy cream late belt on the macaron and decorate
25 ml rhubarb juice Melt and temper the chocolate and with forget-me-not just before serving.
75 g sugar add the coloring powder. Spread a
75 g glucose syrup small amount of the tempered chocolate KEEP THE BALANCE
onto triangular pieces of acetate Should the forget-me-nots have issues
Soak the gelatine in cold water. Finely (6 x 19 cm), lift the acetate o昀昀 the keeping their balance you can just glue
chop the chocolate and add to a plastic table and let the chocolate set around them to the chocolate belt with a bit of
jug. Bring heavy cream, rhubarb juice, small tart rings. Place the acetate glucose syrup.
sugar and glucose syrup to a boil and around the tart rings (6 cm diameter)
remove from the heat. Squeeze any and quickly refrigerate until the choco- IN TIME
excess water from the gelatine and late has set. For your own advantage, prepare all
stir into the heavy cream until fully of the elements a couple of days in
dissolved. Pour the hot cream over the CHARMING CURVES advance, but wait with the assembling
chocolate and stir until the glaze is In order to make the chocolate belts of the cakes until a couple of hours
smooth and glossy. Emulsify with an extra elegant I curved the long side before serving.
immersion blender. Place a piece of of the triangle.
cling 昀椀lm on the surface of the glaze
and cool to about 35 °C.

Place a toothpick in frozen rhubarb

mousse and dip it quickly in the glaze.
Place the glazed mousse on top of a
macaron shell. Repeat with the rest.
Leave the cakes to defrost on a serving
plate in the refrigerator.

26
Juanvi
Juanvi
Juanvi

THY
ME
LI
ME
29
Juanvi

30
Juanvi

THYME · LIME
Thyme and lime is a wonderful duo. In this recipe they meet in tempting spring
cakes with lots of splurge and sour. I just love the nice combination of light green
and purple - and even more the tantalizing sour bite.

40 macarons

MACARON SHELLS THE TWO COLOUR TIP LIME GANACHE WITH THYME
150 g almond 昀氀our I split my portion into two and coloured 180 g white chocolate, gerne Ivoire
150 g icing sugar the one half light green and the other 35 % from Valrhona
55 g egg whites light purple. Please copy me - if you 40 ml lime juice
light green or light purple food have a reliable kitchen weight which 40 ml heavy cream
coloring paste can measure exactly 27,5 g. 3 g fresh thyme
150 g sugar 1 tsp sugar
50 ml water
55 g egg whites Melt chocolate in a bowl over a bain-
15 g sugar marie and remove from the heat. Bring
lime juice and heavy cream to a boil
Sieve almond 昀氀our and icing sugar in a small saucepan and pour it over
into a bowl and add 55 g of egg the chocolate while you use a spatula
whites and food coloring paste. Bring to stir from the centre out. Continue
sugar and water to a boil in a small to stir until the chocolate mixture is
saucepan and cook to 118 °C. smooth and glossy. Grind thyme and
sugar with a mortar and mix into the
Whisk the remaining 55 g of egg ganache. Emulsify with an immersion
whites and 15 g of sugar to sti昀昀 peaks blender. Place the lime ganache in the
in a stand mixer and gently pour in fridge for a couple of hours.
the hot sugar syrup in a thin stream
while whisking. Continue to whip the Pair the macaron shells. Transfer the
meringue until glossy, sti昀昀 peaks form lime ganache to a piping bag with a
and the bowl has cooled to room small, round nozzle. Pipe ganache on
temperature. Fold a little of the half of the shells and sandwich the
meringue into the almond mixture to macarons. Store the macarons in the
soften it, then gently fold in the rest. fridge for at least 24 hours.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 °C for 8 - 10 minutes and leave
them to cool completely.

31
Juanvi

THYME · LIME

Serves 6

LIME COMPOTE WITH THYME LIME MOUSSE WITH THYME PISTACHIO SHORTCRUST
25 g sugar 2 leaves of gelatine 125 g oat 昀氀our
1 g pectin 70 ml lime juice 25 g pistachio 昀氀our
50 ml lime juice 70 g sugar 50 g icing sugar
1 tsp sugar 3 g fresh thyme 75 g cold butter
1 g fresh thyme 1 tsp sugar 1 pinch of salt
140 ml heavy cream 1
/2 egg
Mix 25 g of sugar and pectin. Heat lemon 70 ml ke昀椀r
juice to 40 °C in a small saucepan Add oat 昀氀our, pistachio 昀氀our, icing
and stir in the pectin sugar. Bring the Soak the gelatine in cold water. In a sugar, butter and salt to a food processor
lime juice to a boil and cook for a few small saucepan, bring lime juice and and quickly blitz to combine. Add the
minutes. Remove from the heat and let 70 g of sugar to a boil and remove egg and blitz to combine. Roll the
it cool. from heat. Squeeze excess water from dough out thinly between two sheets
the gelatine and stir it into the warm of baking paper and refrigerate for at
Grind thyme and 1 tsp. sugar with a lime syrup. Grind thyme and 1 tsp. least 1 hour.
mortar and mix the purée into the lime sugar with a mortar and mix the purée
compote. Transfer the compote into into the lime syrup. Leave to cool Cut out a large circle of the dough
a cake ring (14 cm diameter) lined until lukewarm. (20 cm diameter) and bake for about
with cling 昀椀lm in the bottom, and leave 10 minutes at 175 °C until fully baked
it in the freezer for at least 3 hours In a large bowl, whip the cream to soft but still light green.
until frozen. peaks. Stir the ke昀椀r into the lime syrup
and gently fold in the whipped cream.
Transfer half of the mousse into a round CHOCOLATE DISCS
silicone mould (17 1/2 cm diameter) and 100 g white chocolate, preferably Ivoire
gently place the frozen lime compote 35 % from Valrhona
on top. Transfer the rest of the mousse light green food coloring powder
on top and freeze overnight.
Melt and temper the chocolate and
GEAR mix in the coloring powder. Roll out the
My silicone mould is called ‘Decor tempered chocolate between two acetate
Round’ and is from Silikomart. sheets and refrigerate until the chocolate
has set.

Use two warm cake rings (18 cm and 14

cm diameter) to cut out chocolate discs.
Use warm cookie cutters to cut holes in
the smallest disc.

32
Juanvi

PIERCED CHOCOLATE LID LIME GLAZE WITH THYME DECORATION

Besides cookie cutters I also use 3 leaves of gelatine macarons
small, round nozzles to perforate my 75 g white chocolate, preferably white chocolate pearls
chocolate lid. Ivoire 35 % from Valrhona fresh thyme
50 ml heavy cream purple thyme 昀氀owers
25 ml lime juice
75 g sugar Decorate with the perforated
75 g glucose syrup chocolate disc (balancing on chocolate
3 g fresh thyme pearls), macarons, thyme and purple
1 tsp sugar thyme 昀氀owers.

Soak the gelatine in cold water. Finely

chop the chocolate and add to a
plastic jug. Bring heavy cream, lime
juice, 75 g of sugar and glucose syrup
to a boil and remove from the heat.
Squeeze excess water from the gelatine
and dissolve in the heavy cream. Pour
the hot cream over the chocolate and
stir until the glaze is smooth and glossy.

Grind thyme and 1 tsp sugar with a

mortar and mix the purée into the
glaze. Emulsify with an immersion
blender. Place a piece of cling 昀椀lm on
the surface of the glaze and let cool to
about 35 °C.

Place the frozen cake on a small cake

ring and pour the glaze over the cake.
Let the glaze set before removing any
droplets under the cake with a small knife.

Place the pistachio shortcrust on a serv-

ing plate and fasten the big chocolate
disc on the bottom with a bit of glaze.
Gently place the glazed mousse on top
of the chocolate disc and leave the
cake to defrost in the refrigerator.

33
Juanvi
Juanvi
Juanvi

COF
FE
EM
ILK
36
Juanvi

CH
OCO
LA
TE
37
Juanvi

COFFEE · MILK CHOCOLATE

40 nice macarons spoiled with my favorite chocolate from Valrhona and my
favorite co昀昀ee beans from La Cabra. Though it might insult the others: these
are my favorite macarons in this entire book.

40 macarons

MACARON SHELLS
135 g almond 昀氀our Pour the batter into a piping bag Pair the macaron shells. Transfer the
15 g cocoa powder 昀椀tted with a small, round nozzle and co昀昀ee ganache to a piping bag with
150 g icing sugar pipe small macaron shells on a baking a small, round nozzle. Pipe ganache
2 g 昀椀ne grounded co昀昀ee beans tray lined with baking paper. Sprinkle on half of the shells and sandwich the
55 g egg whites grounded co昀昀ee beans over the shells macarons. Store the macarons in the
brown food coloring paste and bake at 150 °C for 8 - 10 minutes fridge for at least 24 hours.
150 g sugar and leave them to cool completely.
50 ml water
55 g egg whites COFFEE NERD
15 g sugar MILK CHOCOLATE GANACHE I love the lightly roasted co昀昀ee beans
grounded co昀昀ee beans WITH COFFEE from La Cabra with their 昀椀ne, sour
120 ml heavy cream notes. I always use them in my cakes.
Sieve almond 昀氀our, cocoa powder, 8 g whole co昀昀ee beans But you should use your favorite beans.
icing sugar and 昀椀ne grounded co昀昀ee 180 g Azélia 35 % from Valrhona
beans into a bowl and add 55 g of egg 1 g 昀椀nely ground co昀昀ee beans
whites and food coloring paste. Bring
sugar and water to a boil in a small Bring the heavy cream and co昀昀ee beans
saucepan and cook to 118 °C. to a simmer in a small saucepan and
remove from the heat. Leave to infuse
Whisk the remaining 55 g of egg for about 15 minutes with the lid on,
whites and 15 g of sugar to sti昀昀 peaks then strain and discard the co昀昀ee beans.
in a stand mixer and gently pour in the
hot sugar syrup in a thin stream while Melt the chocolate over a bain-marie
whisking. Continue to whip the me- and remove the bowl from the heat.
ringue until glossy, sti昀昀 peaks form and Pour the warm co昀昀ee cream over the
the bowl has cooled to room tempera- chocolate, while stirring in the middle
ture. Fold a little of the meringue into of the bowl with a spatula. Continue to
the almond mixture to soften it, then stir until the ganache comes together
gently fold in the rest. with a beautifully glossy surface. Stir
in the 昀椀nely ground co昀昀ee beans and
emulsify with an immersion blender.
Refrigerate for a couple of hours

38
Juanvi

39
Juanvi
VANILJE · PEKAN · SALT

Here is my favorite macaron served with a mild milk chocolate brownie

with a delicate twist of co昀昀ee and a fantastic fudgy and caramelized
consistency. Should you add a scoop of creamy (co昀昀ee) ice cream I will
not hold it against you.
Juanvi
Juanvi
KAFFE · MÆLKECHOKOLADE
Juanvi

COFFEE · MILK CHOCOLATE

Serves 6

MILK CHOCOLATE BROWNIE MILK CHOCOLATE GANACHE CHOCOLATE SQUARES

100 g sugar WITH COFFEE 100 g Azélia 35 % from Valrhona
35 g light syrup 120 ml heavy cream 昀椀nely ground co昀昀ee beans
35 g strong, freshly brewed co昀昀ee 8 g whole co昀昀ee beans
50 g butter 180 g Azélia 35 % from Valrhona Melt and temper the chocolate and
135 g Azélia 35 % from Valrhona 1 g 昀椀nely ground co昀昀ee beans stir in the co昀昀ee beans. Roll out some
2 eggs of the chocolate between two acetate
35 g oat 昀氀our Bring the heavy cream and co昀昀ee beans sheets, and quickly refrigerate until the
1
/2 g salt to a simmer in a small saucepan and re- chocolate has set.
move from the heat. Leave to infuse for
Melt sugar, syrup, co昀昀ee and butter in about 15 minutes with the lid on, then Cut out squares with a warm knife.
a small saucepan at low temperature. strain and discard the co昀昀ee beans.
Remove from the heat and mix in the
chocolate. Stir until the chocolate has Melt the chocolate over a bain-marie ARRANGEMENT
melted. Mix in the eggs - one at a time. and remove the bowl from the heat. AND DECORATION
Sieve together 昀氀our and salt and fold Pour the warm co昀昀ee cream over the mini macarons
into the batter. Pour the batter into a chocolate, while stirring in the middle edible gold leaf
cake frame (16 x 16 cm diameter) lined of the bowl with a spatula. Continue to 昀椀nely ground co昀昀ee beans
with baking paper on the bottom and stir until the ganache comes together
bake for about 20 minutes at 175 °C. with a beautifully glossy surface. Stir Cut out the brownie in oblong pieces and
Leave to cool completely. in the 昀椀nely ground co昀昀ee beans and place them on dessert plates. Decorate
emulsify with an immersion blender. with chocolate squares, mini macarons,
Pour the ganache over the brownie and gold leaf and a sprinkle of co昀昀ee.
refrigerate overnight.

A TIP OF PATIENCE
Taste and consistency improves after a
night in the refrigerator, so be patient.
The brownie is worth the wait.

43
Juanvi

RA
SP
BER
RY
44
Juanvi

MER
ING
UEF
OAM
45
Juanvi

RASPBERRY · MERINGUE FOAM

A funky fusion between raspberry tart and the Danish “昀氀ødebolle”. With a generous
amount of raspberry meringue foam, a nice acid from the raspberries and a playful
expression with lilacs, cute mini macarons and chubby foam dabs on top.

A lot of mini macarons

MACARON SHELLS PAY ATTENTION RASPBERRY GANACHE

150 g almond 昀氀our Pay loving attention to the shells during 180 g white chocolate, preferably Ivoire
150 g icing sugar the last minutes of baking and should 35 % from Valrhona
55 g egg whites the beautiful pastel color be in danger, 50 g raspberry purée
pink food coloring paste turn down the heat. 50 ml heavy cream
150 g sugar 5 ml lemon juice
50 ml water seeds of 1/3 vanilla pod
55 g egg whites
15 g sugar Melt chocolate in a bowl over a
bain-marie and remove from the heat.
Sieve almond 昀氀our and icing sugar into Bring raspberry purée, heavy cream,
a bowl and add 55 g of egg whites lemon juice and vanilla seeds to a boil
and food coloring paste. Bring sugar in a small saucepan and pour it over
and water to a boil in a small sauce- the chocolate while you use a spatula
pan and cook to 118 °C. to stir from the centre out. Continue
to stir until the chocolate mixture is
Whisk the remaining 55 g of egg smooth and glossy. Emulsify with an
whites and 15 g of sugar to sti昀昀 peaks immersion blender. Place the raspberry
in a stand mixer and gently pour in the ganache in the fridge for a couple
hot sugar syrup in a thin stream while of hours.
whisking. Continue to whip the me-
ringue until glossy, sti昀昀 peaks form and Pair the macaron shells. Transfer
the bowl has cooled to room tempera- the raspberry ganache to a piping
ture. Fold a little of the meringue into bag with a small, round nozzle.
the almond mixture to soften it, then Pipe ganache on half of the shells
gently fold in the rest. andsandwich the macarons. Store the
macarons in the fridge for at least
Pour the batter into a piping bag 昀椀tted 24 hours.
with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 °C for 8 - 10 minutes and leave
them to cool completely.

46
Juanvi

47
Juanvi

RASPBERRY · MERINGUE FOAM

Serves 8

SHORTCRUST FRANGIPANE RASPBERRY COMPOTE

125 g oat 昀氀our 25 g almond 昀氀our 15 g sugar
25 g almond 昀氀our 25 g sugar 1 g pectin NH
50 g icing sugar 25 g soft butter 70 g raspberry purée
75 g cold butter 1 pinch of salt 5 ml lemon juice
1 pinch of salt 1
/2 egg
1
/2 egg Mix sugar and pectin. Heat raspberry
In a bowl, beat almond 昀氀our, sugar, purée and lemon juice to 40 °C in a
Add oat 昀氀our, almond 昀氀our, icing sug- butter and salt until light and creamy. small saucepan and stir in the pectin
ar, butter and salt to a food processor Stir in the egg. Transfer frangipane sugar. Bring the raspberry mixture to
and quickly blitz to combine. Add the to the warm tart shell and level the a boil and cook for a few minutes. Re-
egg and blitz to combine. Roll the surface with an o昀昀set spatula. Bake the move from the heat and let it cool.
dough out thinly between two sheets tart for an additional 10-12 minutes at
of baking paper and refrigerate for at 175 °C until golden. Leave to cool. Pour it into the cavity on top of the
least 1 hour. cake and let it set in the refrigerator
while preparing the meringue foam.
Line a tart ring (16 cm diameter,
3 1/2 cm tall) with the dough and bake
for about 10 minutes at 175 °C until
golden, while preparing the frangipane.

48
Juanvi
Juanvi

50
Juanvi

MERINGUE FOAM RASPBERRY GANACHE CHOCOLATE DISCS

75 g sugar 150 g white chocolate, preferably Ivoire 100 g Raspberry Inspiration from
40 g glucose syrup 35 % from Valrhona Valrhona
30 g raspberry purée 40 g raspberry purée
seeds of 1 vanilla pod 40 ml heavy cream Melt and temper the chocolate.
50 g egg whites 5 ml lemon juice Roll out the tempered chocolate
1 tbsp sugar seeds of 1/3 vanilla pod between two acetate sheets and
refrigerate until the chocolate has set.
Bring 75 g of sugar, glucose syrup, Melt chocolate in a bowl over a bain-
raspberry purée and vanilla seeds to marie and remove from the heat. Use small, warm cookie cutters to cut
a boil in a small saucepan and heat Bring raspberry purée, heavy cream, out discs.
to 118 °C. lemon juice and vanilla seeds to a boil
in a small saucepan and pour it over
Whip egg whites and 1 tbsp sugar to the chocolate while you use a spatula DECORATION
soft peaks in a bowl. Slowly pour the to stir from the centre out. Continue mini macarons
118°C hot syrup into the egg whites to stir until the chocolate mixture is fresh raspberries
while whipping. Whip until the 昀氀u昀昀 is smooth and glossy. Emulsify with an purple lilacs
glossy and 昀椀rm. immersion blender. purple basil 昀氀owers

Fill up the tart almost to the top with Transfer the ganache on top of the Decorate the tart with chocolate discs,
meringue foam and level the surface meringue foam and place the tart in the mini macarons, raspberries, meringue
with an o昀昀set spatula. Transfer the refrigerator for at least 1 hour until the foam and 昀氀owers just before serving.
rest of the meringue foam to a piping ganache has set.
bag with a small, round nozzle and save
for decoration.

51
Juanvi

VA
N
IL
LA
52
Juanvi

PE
CAN
SA
LT
53
Juanvi
VANILJE · PEKAN · SALT
Juanvi
Juanvi

VANILLA · PECAN · SALT

Wonderful, wild vanilla cake with at least a million vanilla dots, roasted pecan nuts
and delicate dashes of salt.

The cake and the snow white macarons have been spoiled with fat vanilla pods from
Tahiti and Uganda and surprise with a very complex vanilla taste.

Thank you dear Mette Ravn, for hours and hours of inspiring vanilla geeking. Your
vanilla pods are out of this world.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted Pair the macaron shells. Transfer the
150 g almond 昀氀our with a small, round nozzle and pipe vanilla ganache to a piping bag with
150 g icing sugar small macaron shells on a baking tray a small, round nozzle. Pipe ganache
55 g egg whites lined with baking paper. Bake the shells on half of the shells and sandwich the
seeds of 1/2 of vanilla pod at 150 °C for 8 - 10 minutes and leave macarons. Store the macarons in the
150 g sugar them to cool completely. fridge for at least 24 hours.
50 ml water
55 g egg whites WONDERFUL VARIATION
15 g sugar VANILLA GANACHE Hide a bit of the lovely pecan praliné
120 ml heavy cream from the vanilla entremet in the center
Sieve almond 昀氀our and icing sugar into 1
/3 of a vanilla pod of each macaron.
a bowl and add 55 g of egg whites 180 g white chocolate, preferably Ivoire
and vanilla seeds. Bring sugar and 35 % from Valrhona
water to a boil in a small saucepan
and cook to 118 °C. Bring the heavy cream, vanilla seed
and the empty vanilla pod to a boil
Whisk the remaining 55 g of egg in a small saucepan and remove from
whites and 15 g sugar to sti昀昀 peaks in the heat. Leave to infuse for about 15
a stand mixer and gently pour in the minutes and discard the vanilla pod.
hot sugar syrup in a thin stream while
whisking. Continue to whip the meringue Melt the chocolate over a bain-marie
until glossy, sti昀昀 peaks form and the and remove the bowl from the heat.
bowl has cooled to room temperature. Bring vanilla cream to a boil and pour
Fold a little of the meringue into the over the chocolate, while stirring in the
almond mixture to soften it, then gently middle of the bowl with a spatula.
fold in the rest. Continue to stir until the ganache
comes together with a beautifully
glossy surface. Emulsify with an immer-
sion blender. Refrigerate for a couple
of hours.

56
Juanvi

57
Juanvi

58
Juanvi

VANILLA · PECAN · SALT

Serves 6

PECAN PRALINÉ PECAN SHORTCRUST PECAN CRUNCH

50 g sugar 125 g oat 昀氀our 40 g white chocolate, preferably Ivoire
50 g roasted pecan nuts 25 g pecan 昀氀our 35 % from Valrhona
seeds of 1/4 of a vanilla pod 50 g icing sugar 20 g pecan praliné
1 pinch of salt 75 g cold butter 20 g 昀椀nely chopped, caramelized
seeds of 1/4 of a vanilla pod pecan nuts
Carefully melt sugar to a golden 1 pinch of salt 20 g feuilletine
caramel in a small saucepan. Remove 1
/2 egg 1 pinch of salt
from the heat and stir in the roasted
pecan nuts. Pour the caramelized hazel- Add oat 昀氀our, pecan 昀氀our, icing sugar, Melt the chocolate and praliné over
nuts onto a piece of baking paper and butter, vanilla bean seeds and salt to a bain-marie and remove the bowl
leave to cool. Finely chop and set aside. a food processor and quickly blitz to from the heat. Stir in 昀椀nely chopped,
combine. Add the egg and blitz to caramelized pecan nuts, feuilletine
Grind 80 g of the caramelized pecan combine. Roll the dough out thinly and season with salt to taste. Roll the
nuts to a paste in a durable mini grinder between two sheets of baking paper crunch out thinly between two sheets
and season with vanilla and salt. Chop and refrigerate for at least 1 hour. of baking paper and leave it in the
the remaining 20 g and save it for the freezer for about 5 minutes.
crunch. Cut out a large circle of the dough
(18 cm diameter) and bake for Cut out a ring with a warm cake ring
Pour 60 g praliné in a cake ring (14 cm 10-15 minutes at 175 °C until golden. (14 cm diameter) and put it back into
diameter) with cling 昀椀lm in the bottom the freezer.
and leave in the freezer for at least
4 hours until frozen. Save the remaining CRUNCH
20 g pranliné for the crunch. The feuilletine can easily be replaced
with crushed corn昀氀akes.
FREEZE
Place the pecan praliné in the very
coldest part of your freezer and make
sure that it is frozen through before
making the vanilla mousse.

59
Juanvi

VANILLA MOUSSE GEAR ASSEMPLY AND DECORATION

1 leaf of gelatine The silicone mould is called ’Decor mini macarons
75 ml whole milk Round’, is from Silikomart and can white chokolate pearls
seeds of 1/3 of a vanilla pod easily be replaced with a normal round purple basil 昀氀owers
150 g white chocolate, preferably Ivoire silicone mould. The chocolate mould is
35 % from Valrhona ’Elegant Pistoles’ from Callebaut and is Place the frozen vanilla mousse on top
150 ml heavy cream close to indispensable. of the shortcrust and leave to defrost
in the refrigerator. Decorate with mini
Soak the gelatine in cold water. Bring macarons, chocolate discs, chocolate
whole milk, vanilla seeds and the vanilla CHOCOLATE CIRCLES pearls and 昀氀owers just before serving.
pod to a boil in a small saucepan and 100 g white chocolate, preferably Ivoire
remove from the heat. Leave to infuse 35 % from Valrhona
for about 15 minutes and discard the seeds of 1/4 of a vanilla pod
vanilla pod.
Melt and temper the chocolate and stir
Melt the chocolate in a bowl over a in the vanilla seeds. Pour the tempered
bain-marie and remove from the heat. chocolate in a chocolate mould and
Bring the vanilla milk to a boil and softly knock on the form to remove
remove from the heat. Squeeze out any bubbles of air. Turn the chocolate
excess water from the gelatine and mould upside down, knock all remaining
dissolve the gelatine in the hot vanilla chocolate out of the mould and scrape
milk. Pour over the chocolate and use to clean the surface. Refrigerate until
a spatula to stir from the centre out. the chocolate has set.
Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify Roll out the rest of tempered chocolate
with an immersion blender. between two acetate sheets and
refrigerate until the chocolate has set.
Lightly whip the heavy cream. Fold Use warm small cookie cutters to cut
a little of the whipped cream into the out discs.
chocolate 昀椀rst, then gently fold in the
rest. Pour half of the mousse into a
round silicone mould (17 ½ cm diameter)
and gently place the frozen pecan pra-
liné on top. Pour the rest of the mousse
on top and gently press the pecan
crunch into the cake. Freeze overnight.

60
Juanvi

61
Juanvi

LIC
ORIC
ELE
MON
62
Juanvi

WHI
TECH
OCO
LATE
63
Juanvi
VANILJE · PEKAN · SALT
Juanvi
Juanvi

LICORICE · LEMON ·
WHITE CHOCOLATE
Licorice, lemon and white chocolate is a well known, but invincible trio if you ask me.

Here in playful purple macarons and square caramel tarts with modest purple 昀氀owers on
the outside and a provocative pitch black licorice caramel core on the inside.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted Pair the macaron shells. Transfer the
150 g almond 昀氀our with a small, round nozzle and pipe licorice ganache to a piping bag with
150 g icing sugar small macaron shells on a baking tray a small, round nozzle. Pipe ganache
55 g egg whites lined with baking paper. Bake the shells on half of the shells and sandwich the
light purple food coloring paste at 150 °C for 8 - 10 minutes and leave macarons. Store the macarons in the
150 g sugar them to cool completely. fridge for at least 24 hours.
50 ml water
55 g egg whites
15 g sugar LICORICE GANACHE DECORATION
200 g white chocolate, preferably purple food coloring powder
Sieve almond 昀氀our and icing sugar into Ivoire 35 % from Valrhona edible silver dust
a bowl and add 55 g of egg whites 50 g sweet licorice syrup, preferably vodka
and food coloring paste. Bring sugar from Lakrids by Bülow
and water to a boil in a small sauce- 50 ml heavy cream Mix coloring powder and vodka in a
pan and cook to 118 °C. 25 ml lemon juice small bowl and add purple splashes on
the shells with a brush. Repeat with the
Whisk the remaining 55 g of egg whites Melt chocolate in a bowl over a silver dust.
and 15 g of sugar tol sti昀昀 peaks in a bain-marie and remove from the heat.
stand mixer and gently pour in the Bring licorice syrup, heavy cream and
hot sugar syrup in a thin stream while lemon juice to a boil in a small sauce-
whisking. Continue to whip the meringue pan and pour it over the chocolate
until glossy, sti昀昀 peaks form and the while you use a spatula to stir from the
bowl has cooled to room temperature. centre out. Continue to stir until the
Fold a little of the meringue into the chocolate mixture is smooth and glossy.
almond mixture to soften it, then gently Emulsify with an immersion blender.
fold in the rest. Place the licorice ganache in the fridge
for a couple of hours.

66
Juanvi

67
Juanvi
Juanvi

LICORICE · LEMON ·
WHITE CHOCOLATE

6 small tarts

LICORICE SHORTCRUST CHOCOLATE LAYER Transfer a bit of licorice caramel to each

125 g oat 昀氀our WITH LICORICE tart and place them in the refrigerator
25 g almond 昀氀our 50 g white chocolate, preferably Ivoire while preparing the licorice ganache.
50 g brown sugar 35 % from Valrhona
75 g cold butter 1
/2 tsp raw licorice powder, preferably
1 tsk raw licorice powder, preferably from Lakrids by Bülow LICORICE GANACHE
from Lakrids by Bülow 1 pinch of active coal powder 160 g white chocolate, preferably Ivoire
1 pinch of salt 35 % from Valrhona
1 pinch of active coal powder Melt the chocolate over a bain-marie 40 g sweet licorice syrup, preferably from
1
/2 egg and remove the bowl from the heat. Mix Lakrids by Bülow
in raw licorice powder and coal powder. 40 ml heavy cream
Add oat 昀氀our, almond 昀氀our, brown Brush the tart shells with a thin layer of 20 ml lemon juice
sugar, butter, raw licorice powder, salt chocolate and quickly refrigerate until
and coal powder to a food processor the chocolate has set. Melt chocolate in a bowl over a
and quickly blitz to combine. Add the bain-marie and remove from the heat.
egg and blitz to combine. Roll the Bring licorice syrup, heavy cream and
dough out thinly between two sheets LICORICE CARAMEL lemon juice to a boil in a small sauce-
of baking paper and refrigerate for at 50 ml heavy cream pan and pour it over the chocolate
least 1 hour. 25 g butter while you use a spatula to stir from the
75 g glucose syrup centre out. Continue to stir until the
Line small square tart rings (7 x 7 cm) 1 tsp raw licorice powder, preferably chocolate mixture is smooth and glossy.
with the dough and bake for about from Lakrids by Bülow Emulsify with an immersion blender.
15 minutes at 175 °C until golden. Leave 1 pinch of salt Pour the ganache on top of the licorice
the tart shells to cool. 75 g sugar caramel and leave to cool in the re-
1
/3 tsp active coal powder frigerator for at least an hour until the
LICORICE DUST ganache has set.
If possible, grind the raw licorice In a small saucepan, bring heavy cream,
powder in a mortar. butter, glucose syrup, licorice powder and
salt to a simmer. In another saucepan, DECORATION
carefully melt the sugar until it is golden mini macarons
and immediately remove from the heat. purple basil 昀氀owers
Gradually pour in the warm liquorice purple pansies
cream while whisking vigorously. Add the
coal powder and leave to cool completely. Decorate the tarts with mini macarons
and 昀氀owers just before serving.

69
Juanvi

WO
OD
R
UFF
70
Juanvi

STR
AW
BER
RY
71
Juanvi

WOODRUFF · STRAWBERRY
Even though the forest abounds with woodru昀昀 from early spring to late autumn, I much too rarely see it.

I just love this very special almondy herb and here I match it with perhaps its BFF - the strawberry.

On the dessert menu you will 昀椀nd small woodru昀昀 macarons with strawberry compote, woodru昀昀 marinated
strawberry, a 昀氀imsy chocolate lid and - in my eyes - a divine woodru昀昀 seasoned crème anglaise.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted WOODRUFF GANACHE
150 g almond 昀氀our with a small, round nozzle and pipe 180 g white chocolate, preferably Ivoire
150 g icing sugar small macaron shells on a baking tray 35 % from Valrhona
55 g egg whites lined with baking paper. Bake the shells 120 ml heavy cream
light green food coloring paste at 150 °C for 8 - 10 minutes and leave 3 g fresh woodru昀昀
150 g sugar them to cool completely. 1 tsp sugar
50 ml water
55 g egg whites Melt chocolate in a bowl over a
15 g sugar STRAWBERRY COMPOTE bain-marie and remove from the
20 g sugar heat. Bring heavy cream to a boil in a
Sieve almond 昀氀our and icing sugar into 2 g pectin NH small saucepan and pour it over the
a bowl and add 55 g of egg whites 100 g strawberry purée chocolate while you use a spatula to
and food coloring paste. Bring sugar 10 ml lemon juice stir from the centre out. Continue to stir
and water to a boil in a small saucepan until the chocolate mixture is smooth
and cook to 118 °C. Mix sugar and pectin. Heat strawberry and glossy. Grind woodru昀昀 and sugar
purée and lemon juice to 40 °C in a in a mortar and stir the purée into the
Whisk the remaining 55 g of egg whites small saucepan and stir in the pectin ganache. Emulsify with an immersion
and 15 g of sugar to sti昀昀 peaks in a sugar. Bring the strawberry mixture blender. Place the woodru昀昀 ganache in
stand mixer and gently pour in the to a boil and cook for a few minutes. the fridge for a couple of hours.
hot sugar syrup in a thin stream while Remove from the heat and let it cool.
whisking. Continue to whip the meringue Pair the macaron shells. Transfer the
until glossy, sti昀昀 peaks form and the woodru昀昀 ganache to a piping bag with
bowl has cooled to room temperature. a small, round nozzle. Pipe a ring of
Fold a little of the meringue into the ganache on half of the shells, 昀椀ll them
almond mixture to soften it, then gently with strawberry compote and sandwich
fold in the rest. the macarons.

Store the macarons in the fridge for at

least 24 hours.

72
Juanvi

73
Juanvi

74
Juanvi

WOODRUFF · STRAWBERRY

Dessert for 6

WOODRUFF CRÈME ANGLAISE WOODRUFF SUGAR ARRANGEMENT

40 g egg yolk 5 g fresh woodru昀昀 AND DECORATION
40 g sugar 20 g sugar mini macarons
80 ml heavy cream fresh woodru昀昀
80 ml whole milk Lightly grind woodru昀昀 and sugar
3 g fresh woodru昀昀 in a durable mini grinder. Place a couple of spoonfuls with woodru昀昀
1 tsp sugar marinated strawberry cubes on a
dessert plate and place a chocolate lid
Lightly whisk egg yolks and 40 g of WOODRUFF MARINATED on top. Decorate with mini macarons
sugar in a bowl. Bring heavy cream STRAWBERRY and woodru昀昀. Place the platter in front
and milk to a simmer in a small 400 g fresh strawberries of your guest and pour on the woodru昀昀
saucepan and whisk into the egg yolks. 20 g woodru昀昀 sugar créme anglaise.
Pour the mixture back into the sauce-
pan and cook to 83 °C while whisking Cut the strawberries in small cubes ALL IN TIME
continuously. Remove the saucepan and mix with woodru昀昀 sugar. All elements can be prepared in
from heat and strain the custard. advance the day before. But do not
marinate the strawberries in the
Grind the woodru昀昀 and 1 tsp. sugar CHOCOLATE LID woodru昀昀 sugar until just before serving.
with a mortar and pestle and mix into 100 g white chocolate, preferably
the custard. Strain the custard and Ivoire 35 % from Valrhona
refrigerate overnight. light green food coloring powder

HAPPINESS TIP Melt and temper the chocolate and

Prepare an extra large portion of mix in the coloring powder. Roll out
woodru昀昀 crème anglaise and slurp the the tempered chocolate between two
leftovers, when your guests have left - if acetate sheets and refrigerate until the
there are any. chocolate has set.

Cut out discs (8 cm diameter) with a

warm cake ring.

75
Juanvi
Juanvi

LE
M
O
N
77
Juanvi

LEMON
An artwork of pastel yellow and lovely sour with a 昀氀imsy chocolate lid, budding
sorrel 昀氀owers, forget-me-nots and macarons so tiny they almost levitate.

Accompanied by simple, but eminent lemon macarons with an extra sour silky soft
lemon ganache.

Though lemon macarons with lemon curd or lemon butter cream taste good too,
they do not stand a chance.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted Pair the macaron shells. Transfer the
150 g almond 昀氀our with a small, round nozzle and pipe lemon ganache to a piping bag with
150 g icing sugar small macaron shells on a baking tray a small, round nozzle. Pipe ganache
55 g egg whites lined with baking paper. Bake the shells on half of the shells and sandwich the
lemon yellow food coloring paste at 150 °C for 8 - 10 minutes and leave macarons. Store the macarons in the
150 g sugar them to cool completely. fridge for at least 24 hours.
50 ml water
55 g egg whites
15 g sugar LEMON GANACHE WONDERFUL VARIANT
200 g white chocolate, preferably Ivoire Though the simple lemon macaron is
Sieve almond 昀氀our and icing sugar into 35 % from Valrhona razor sharp, it is not at all forbidden
a bowl and add 55 g of egg whites and 50 ml lemon juice to sneak a bit of fresh basil or roasted
food coloring paste. Bring sugar and 50 ml heavy cream sesame praliné into the recipe.
water to a boil in a small saucepan and
cook to 118 °C. Melt chocolate in a bowl over a
bain-marie and remove from the heat.
Whisk the remaining 55 g of egg whites Bring lemon juice and heavy cream
and 15 g of sugar to sti昀昀 peaks in a to a boil in a small saucepan and pour
stand mixer and gently pour in the it over the chocolate while you use a
hot sugar syrup in a thin stream while spatula to stir from the centre out.
whisking. Continue to whip the meringue Continue to stir until the chocolate
until glossy, sti昀昀 peaks form and the mixture is smooth and glossy. Emulsify
bowl has cooled to room temperature. with an immersion blender. Place the
Fold a little of the meringue into the lemon ganache in the fridge for a
almond mixture to soften it, then gently couple of hours.
fold in the rest.

78
Juanvi

79
Juanvi
VANILJE · PEKAN · SALT
Juanvi

LEMON

Serves 8

SESAME BISCUIT LEMON GANACHE LEMON MOUSSE

20 g sugar 160 g white chocolate, preferably 3 leaves of gelatine
15 g roasted sesame seeds Ivoire 35 % from Valrhona 100 ml lemon juice
120 g oat biscuits 40 ml lemon juice 100 g sugar
1 pinch of 昀氀aky salt 40 ml heavy cream 200 ml heavy cream
60 g butter 100 ml ke昀椀r
Melt chocolate in a bowl over a
Carefully melt sugar to a golden bain-marie and remove from the heat. Soak the gelatine in cold water. In a
caramel in a small saucepan. Remove Bring lemon juice and heavy cream to small saucepan, bring lemon juice and
from the heat and stir in the roasted a boil in a small saucepan and pour sugar to a boil and remove from heat.
sesame seeds. Pour the caramelized it over the chocolate while you use a Squeeze excess water from the gelatine
sesame seeds onto a piece of baking spatula to stir from the centre out. and stir it into the warm lemon syrup.
paper and leave to cool. Chop 昀椀nely. Continue to stir until the chocolate Leave to cool until lukewarm.
mixture is smooth and glossy. Emulsify
Put biscuits into a freezer bag and with an immersion blender. In a large bowl, whip the cream to
crush them with a rolling pin to a soft peaks. Stir the ke昀椀r into the lemon
breadcrumb consistency. Add the biscuit Pour the lemon ganache on top of the syrup and gently fold in the whipped
crumbs and salt to a bowl. Melt butter biscuit base and place it in the freezer cream. Transfer the mousse into an
in a small saucepan and stir into the for at least 3 hours. eclipse silicone mould (18 cm diameter)
biscuit crumb. Mix in the 昀椀nely chopped, and gently push down the frozen biscuit
caramelized sesame seeds. Place the base (lemon ganache facing down).
biscuit mixture into a cake ring (15 cm Freeze overnight.
diameter) lined with baking paper
on the bottom and press 昀氀at with a
spoon. Place in the freezer while making
the ganache.

81
Juanvi

LEMON GLAZE CHOCOLATE LID

3 leaves of gelatine 100 g white chocolate, preferably
75 g white chocolate, preferably Ivoire 35 % from Valrhona
Ivoire 35 % from Valrhona lemon yellow food coloring paste
50 ml heavy cream
25 ml lemon juice Melt and temper the chocolate and
75 g sugar mix in coloring powder. Roll out the
75 g glucose syrup tempered chocolate between two
lemon yellow food coloring paste acetate sheets and refrigerate until
the chocolate has set. Cut out a disc
Soak the gelatine in cold water. Finely (14 cm diameter) with a warm cake ring
chop the chocolate and add to a plastic and dot very small holes with a
jug. Bring heavy cream, lemon juice, warm needle.
sugar and glucose syrup to a boil and
remove from the heat. Squeeze out
excess water from the gelatine and dis- DECORATION
solve in the heavy cream. Pour the hot white chokolate pearls
cream over the chocolate and stir until mini macarons
the glaze is smooth and glossy. Add yellow sorrel 昀氀owers
food coloring paste and emulsify with pink forget-me-nots
an immersion blender.
Place the chocolate lid on top of the
Place a piece of cling 昀椀lm on the cake (balancing on chocolate pearls).
surface of the glaze and let cool to Place the 昀氀owers in the holes of the
about 35 °C. Place the frozen cake on chocolate lid and decorate with mini
a small cake ring and pour the glaze macarons and forget-me-nots.
over the cake. Let the glaze set before
removing any droplets under the cake
with a small knife. Leave the cake to
defrost on a plate in the refrigerator.

82
Juanvi

83
Juanvi

SALT
ED
CARA
MEL
84
Juanvi

PE
A
NU
T
85
Juanvi
SALTKARAMEL · PEANUTS
Juanvi

SALTED CARAMEL · PEANUT

Semi crazy, gold glittery salty caramel snakes, luring with crispy peanut shells
and the most wonderful, silky soft and slightly chewy salted caramel ganache.

I have undoubtedly declared my love to the salted caramel ganache before.

Have your paths not yet crossed - 昀椀nd your way to the kitchen asap.

15 small cakes

MACARON SHELLS WITH PEANUT SHARP SNAKES SALTED CARAMEL GANACHE

100 g almond 昀氀our Draw a template of the cakes (the 昀椀ve 200 g caramel chocolate, preferably
50 g peanut 昀氀our connected circles) on a piece of paper Dulcey 32 % from Valrhona
150 g icing sugar and place it under the baking paper 135 ml heavy cream
55 g egg whites when piping the shells. 1
/2 tsp salt
caramel food coloring paste 100 g sugar
150 g sugar
50 ml water Melt chocolate in a bowl over a bain-
55 g egg whites marie and remove from the heat.
15 g sugar Bring heavy cream and salt to a boil
in a small saucepan. In another sauce-
Sieve almond 昀氀our, peanut 昀氀our and pan, carefully melt the sugar until it is
icing sugar into a bowl and add 55 g golden and immediately remove from
of egg whites and food coloring paste. the heat. Gradually pour in the warm
Bring sugar and water to a boil in a cream while whisking vigorously.
small saucepan and cook to 118 °C. Pour it over the chocolate while you
use a spatula to stir from the centre
Whisk the remaining 55 g of egg out. Continue to stir until the chocolate
whites and 15 g of sugar to sti昀昀 peaks mixture is smooth and glossy. Emulsify
in a stand mixer and gently pour in the with an immersion blender. Place the
hot sugar syrup in a thin stream while ganache in the fridge for a couple
whisking. Continue to whip the meringue of hours.
until glossy, sti昀昀 peaks form and the
bowl has cooled to room temperature.
Fold a little of the meringue into the
almond mixture to soften it, then gently
fold in the rest.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
macaron snakes on a baking tray lined
with baking paper. Bake the shells at
150 °C for 8 - 10 minutes and leave
them to cool completely.

87
Juanvi

CHOCOLATE DISCS AND -SPIRES ASSEMBLY AND DECORATION

100 g caramel chocolate, preferably edible gold leaf
Dulcey 32 % from Valrhona
edible gold dust Transfer the salt caramel ganache to
a piping bag with a small, round nozzle.
Melt and temper the chocolate. Pipe ganache on the shells and place
4 chocolate discs and spire on top.
Glue a piece of acetate sheet to the Decorate with gold leaf. Store in the
bottom of a shelf. Add small dots of fridge for at least 24 hours.
the tempered chocolate to the bottom
of a pot and make an imprint on the WONDERFUL VARIANT
acetate sheet. Leave the chocolate Hide a bit of salted peanut praliné in
spires until they are set. some of the snakes.

Free the chocolate spires from the acetate

sheet, and use warm small cookie cutters
(3 cm diameter) to cut out discs.

Roll out the rest of tempered chocolate

between two acetate sheets and
refrigerate until the chocolate has set.

Use warm small cookie cutters (3 cm

diameter) to cut out discs. Brush the
chocolate discs and spires with gold dust.

88
Juanvi
SALTKARAMEL · PEANUTS
Juanvi
Juanvi

I could not help myself and made a

huge stack of classic salted caramel
macarons. I stole the recipe from the
salted caramel snakes.

91
Juanvi

BLA
CK
CUR
RANT
92
Juanvi

LI
CO
RI
CE
93
Juanvi

BLACKCURRANT · LICORICE
A taste explosion of sour blackcurrant with a hint of licorice, mirror
glaze and blackcurrant bling.

40 macarons

MACARON SHELLS BLACKCURRANT GANACHE LICORICE GANACHE

150 g almond 昀氀our 120 g white chocolate, preferably 120 g white chocolate, preferably
150 g icing sugar Ivoire 35 % from Valrhona Ivoire 35 % from Valrhona
55 g egg whites 40 g blackcurrant purée 30 g sweet licorice syrup, preferably
bordeaux food coloring paste 40 ml heavy cream from Lakrids by Bülow
150 g sugar 5 ml lemon juice 30 g blackcurrant purée
50 ml water 30 ml heavy cream
55 g egg whites Melt chocolate in a bowl over a bain-
15 g sugar marie and remove from the heat. Melt chocolate in a bowl over a bain-
Bring blackcurrant purée, heavy cream marie and remove from the heat.
Sieve almond 昀氀our and icing sugar into and lemon juice to a boil in a small Bring licorice syrup, blackcurrant
a bowl and add 55 g of egg whites saucepan and pour it over the purée and heavy cream to a boil in a
and food coloring paste. Bring sugar chocolate while you use a spatula to small saucepan and pour it over the
and water to a boil in a small sauce- stir from the centre out. Continue to chocolate while you use a spatula to
pan and cook to 118 °C. stir until the chocolate mixture is stir from the centre out. Continue to stir
smooth and glossy. Emulsify with until the chocolate mixture is smooth
Whisk the remaining 55 g of egg an immersion blender. Place the and glossy. Emulsify with an immersion
whites and 15 g of sugar to sti昀昀 peaks blackcurrant ganache in the fridge blender. Place the licorice ganache in
in a stand mixer and gently pour in the for a couple of hours. the fridge for a couple of hours.
hot sugar syrup in a thin stream while
whisking. Continue to whip the meringue Pair the macaron shells. Transfer both
until glossy, sti昀昀 peaks form and the of the ganaches to a piping bag with
bowl has cooled to room temperature. a small, round nozzle. Pipe a ring of
Fold a little of the meringue into the blackcurrant ganache on half of the
almond mixture to soften it, then gently shells, 昀椀ll it with licorice ganache and
fold in the rest. sandwich the macarons. Store
the macarons in the fridge for at least
Pour the batter into a piping bag 昀椀tted 24 hours.
with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 °C for 8 - 10 minutes and leave
them to cool completely.

94
Juanvi

EXTRA GLAM
Should you have any leftover
blackcurrant chocolate discs
from the cake, decorate your
blackcurrant macarons.

95
Juanvi
VANILJE · PEKAN · SALT
Juanvi

BLACKCURRANT · LICORICE

Serves 8

CRUNCHY BLACKCURRANT BASE BLACKCURRANT SPONGE CAKE BLACKCURRANT MOUSSE

50 g white chocolate, preferably 35 g sugar 1 1/2 leaves of gelatine
Ivoire 35 % from Valrhona 1 egg 220 g white chocolate, preferably Ivoire
20 g feuilletine 25 g blackcurrant purée 35 % from Valrhona
5 g blackcurrant dust 35 g 昀氀our 100 g blackcurrant purée
昀椀nely ground lemon zest 1
/4 tsp baking powder 10 ml lemon juice
220 ml heavy cream
Melt the chocolate in a bowl over a Whisk sugar and egg until light and
bain-marie and remove from the heat. airy. Add blackcurrant purée. Sieve Soak the gelatine in cold water. Melt
Stir in feuilletine, blackcurrant dust and together 昀氀our and baking powder and the chocolate in a bowl over a bain-
lemon zest and season. Roll out the fold into the egg mixture. marie and remove from the heat. Bring
mixture thinly between two pieces of blackcurrant purée and lemon juice to
baking paper and freeze for 5 minutes. Pour the batter onto a baking sheet a boil in a small saucepan and remove
with baking paper and bake for 8-10 from the heat. Squeeze out excess
Use a warm cake ring (15 cm diameter) minutes at 200 °C until golden brown. water from the gelatine and dissolve
to cut out a round base and return the Leave to cool and push a cake ring the gelatine in the hot blackcurrant
base to the freezer. (15 cm diameter) into the cake. purée. Pour over the chocolate and
use a spatula to stir from the centre
CRUNCH out. Continue to stir until the chocolate
The feuilletine can easily be replaced LICORICE GANACHE mixture is smooth and glossy. Emulsify
with crushed corn昀氀akes. 160 g white chocolate, preferably Ivoire with an immersion blender.
35 % from Valrhona
40 g sweet licorice syrup, preferably Lightly whip the heavy cream. Fold
Lakrids by Bülow a little of the whipped cream into
40 g blackcurrant purée the chocolate 昀椀rst, then gently fold
40 ml heavy cream in the rest. Pipe the mousse into an
eclipse silicone mould (18 cm diameter)
Melt chocolate in a bowl over a and gently press the sponge cake and
bain-marie and remove from the heat. the crunchy base into the mousse.
Bring licorice syrup, blackcurrant purée Freeze overnight.
and heavy cream to a boil in a small
saucepan and pour it over the chocolate
while you use a spatula to stir from the
centre out. Continue to stir until the
chocolate mixture is smooth and glossy.
Emulsify with an immersion blender.

Pour the licorice ganache on top of the

sponge cake in the cake ring and store
in the freezer for at least 3 hours.

97
Juanvi

GLAZE CHOCOLATE DISCS DECORATION

3 leaves of gelatine 15 g sugar mini macarons
75 g white chocolate, preferably Ivoire 2,5 g icing sugar wood sorrel
35 % from Valrhona 5 g blackcurrant dust
50 ml heavy cream a little edible silver dust Decorate the cake with mini macarons,
25 ml water 200 g white chocolate, preferably chocolate discs and sorrel leaves just
75 g sugar Ivoire 35 % from Valrhona before serving.
75 g glucose syrup bordeaux food coloring powder
bordeaux food coloring paste
Mix sugar, icing sugar, blackcurrant dust
Soak the gelatine in cold water. Finely and silver dust in a small bowl. Melt and
chop the chocolate and add to a plastic temper the chocolate and stir in the
jug. Bring heavy cream, water, sugar coloring powder. Pour the tempered
and glucose syrup to a boil and remove chocolate in a chocolate mould and
from the heat. Squeeze out excess softly knock on the form o remove any
water from the gelatine and dissolve bubbles of air. Turn the chocolate mould
in the heavy cream. Pour the hot cream upside down, knock excess chocolate
over the chocolate and stir until the out of the mould and scrape to clean
glaze is smooth and glossy. Add food the surface. Sprinkle a thin layer of black-
colouring paste and emulsify with an currant sugar over the chocolate and
immersion blender. refrigerate until the chocolate has set.

Place a piece of cling 昀椀lm on the sur- Spread the rest of tempered chocolate
face of the glaze and let cool to about thinly on an acetate sheet, sprinkle
35 °C. Place the frozen cake on a small with a thin layer of blackcurrant sugar
cake ring and pour the glaze over the and refrigerate until the chocolate has
cake. Let the glaze set before removing set. Use warm small cookie cutters to cut
any droplets under the cake with a out discs.
small knife. Leave the cake to defrost
on a plate in the refrigerator. GEAR
The chocolate mould used for the
chocolate decoration is ’Elegant Pistoles’
from Callebaut.

98
Juanvi

99
Juanvi
Juanvi

BEL
LE
HÉL
ÈNE
101
Juanvi

PEAR BELLE HÉLÈNE

8-10 small cakes

MACARON SHELLS VANILLA PICKLED PEARS VANILLA CUSTARD

135 g almond 昀氀our 100 g small cubes of pear 40 g egg yolk
15 g cocoa powder 25 g sugar 60 g sugar
150 g icing sugar 10 ml lemon juice 10 g 昀氀our
55 g egg whites seeds of 1/4 vanilla pod 10 g cornstarch
brown food coloring paste 250 ml whole milk
150 g sugar Mix pear, sugar, lemon juice and vanilla 1
/2 vanilla pod
50 ml water seeds in a small saucepan. Bring to a
55 g egg whites boil and cook for a few minutes. Remove Beat egg yolks and 30 g of sugar in a
15 g sugar from the heat and leave to cool. bowl, add 昀氀our and cornstarch. Bring
milk, the remaining 30 g of sugar,
Sieve almond 昀氀our, cocoa powder and vanilla seeds and the empty vanilla
icing sugar into a bowl and add 55 g pod to a boil in a small saucepan and
of egg whites and food coloring paste. remove from the heat. Remove the
Bring sugar and water to a boil in a vanilla pod and add the warm milk
small saucepan and cook to 118 °C. to the egg yolks. Return mixture to
the saucepan and heat to boil while
Whisk the remaining 55 g of egg stirring continuously until the custard
whites and 15 g of sugar to sti昀昀 peaks thickens.
in a stand mixer and gently pour in the
hot sugar syrup in a thin stream while Pour the vanilla custard in a bowl and
whisking. Continue to whip the meringue leave it in the fridge for a couple of
until glossy, sti昀昀 peaks form and the hours until cold.
bowl has cooled to room temperature.
Fold a little of the meringue into the
almond mixture to soften it, then gently
fold in the rest.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
macaron shells (6 cm diameter) on a
baking tray lined with baking paper.
Bake the shells at 150 °C for 10 - 12 minutes
and leave them to cool completely.

102
Juanvi

DARK CHOCOLATE GANACHE CHOCOLATE LID ASSEMBLING AND DECORATION

100 g dark chocolate, preferably 100 g dark chocolate, preferably edible gold leaf
Manjari 64 % from Valrhona Manjari 64 % from Valrhona
120 ml heavy cream Transfer the chocolate ganache to a
Melt and temper the chocolate. Roll piping bag with a small, round nozzle.
Melt chocolate in a bowl over a out the tempered chocolate between Pipe a ring of ganache on the shells,
bain-marie and remove from the heat. two acetate sheets and refrigerate until 昀椀ll it with vanilla cream pear cubes
Bring heavy cream to a boil in a small the chocolate has set. and gently place a chocolate lid on
saucepan and pour it over the choco- top. Decorate with gold leaf. When
late while you use a spatula to stir from Cut out a disc (6 cm diameter) with a serving, pour hot chocolate sauce over
the centre out. Continue to stir until the warm cookie cutter. the dessert.
chocolate mixture is smooth and glossy.
Emulsify with an immersion blender. SERVING
Place the dark chocolate ganache in DARK CHOCOLATE SAUCE Serve small bowls of excess pear cubes
the fridge for a couple of hours. 50 g dark chocolate, preferably pear and vanilla cream - and most
Manjari 64 % from Valrhona importantly the pot with warm chocolate
200 ml whole milk sauce - with the cakes.

Melt chocolate in a bowl over a bain-

marie and remove from the heat. Bring
milk to a boil in a small saucepan and
pour it over the chocolate while you
use a spatula to stir from the centre
out. Continue to stir until the chocolate
mixture is smooth and glossy.

WARM SAUCE
Has the dark chocolate sauce cooled
too much? Just reheat it a bit.

103
Juanvi

A dessert macaron inspired by the enchanting

french Hélène. Crispy and chewy cocoa shell,
dark chocolate ganache, vanilla marinated
pear, wonderfully creamy vanilla cream, ultra
thin chocolate lid and a warm, dark chocolate
sauce to drown the dessert.

104
Juanvi
BELLE HÉLÈNE
Juanvi

MA
ND
AR
IN
106
Juanvi

OL
IV
EO
IL
107
Juanvi

108
Juanvi

MANDARIN · OLIVE OIL

The very 昀椀rst time I put my teeth into a petit macaron with mandarin and olive oil was in
a sunbeam on Rue Bonaparte. Only a few steps from the king of macarons, Pierre Hermé.
I was skeptical, very skeptical actually, but in a split second I was sold.

These macarons - if I might say so myself - are in the same league. They shine, thanks to the
eminent olive oil with mandarin from Oliviers & Co., with a fruity, light bitter taste and an unusually
silky soft consistency. The best macarons in the book according to my husband and my mother.

40 macarons

MACARON SHELLS MANDARIN GANACHE WITH

150 g almond 昀氀our OLIVE OIL
150 g icing sugar 160 g white chocolate, preferably Ivoire
55 g egg whites 35 % from Valrhona
warm yellow food coloring paste 40 ml mandarin juice
150 g sugar 40 ml heavy cream
50 ml water 80 ml olive oil with mandarin, preferably
55 g egg whites from Oliviers & Co
15 g sugar
Melt chocolate in a bowl over a bain-
Sieve almond 昀氀our and icing sugar into marie and remove from the heat.
a bowl and add 55 g of egg whites Bring mandarin juice and heavy cream
and food coloring paste. Bring sugar to a boil in a small saucepan and pour
and water to a boil in a small sauce- it over the chocolate while you use a
pan and cook to 118 °C. spatula to stir from the centre out.
Continue to stir until the chocolate
Whisk the remaining 55 g of egg mixture is smooth and glossy. Mix in the
whites and 15 g of sugar to sti昀昀 peaks olive oil and emulsify with an immersion
in a stand mixer and gently pour in the blender. Place the mandarin ganache in
hot sugar syrup in a thin stream while the fridge for a couple of hours.
whisking. Continue to whip the meringue
until glossy, sti昀昀 peaks form and the Pair the macaron shells. Transfer the
bowl has cooled to room temperature. mandarin ganache to a piping bag
Fold a little of the meringue into the with a small, round nozzle. Pipe ganache
almond mixture to soften it, then gently on half of the shells and sandwich the
fold in the rest. macarons. Store the macarons in the
fridge for at least 24 hours.
Pour the batter into a piping bag 昀椀tted
with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 °C for 8 - 10 minutes and leave
them to cool completely.
109
Juanvi

MANDARIN · OLIVE OIL

4-6 small cakes

WHITE CHOCOLATE SHELLS MANDARIN COMPOTE YOGHURT MOUSSE

20 g white chocolate, preferably Ivoire WITH MANGO 3 leaves of gelatine
35 % from Valrhona 20 g sugar 25 ml mandarin juice
2 g pectin NH 25 ml lemon juice
Melt chocolate in a bowl over a bain- 100 ml mandarin juice 50 g sugar
marie and remove from the heat. Brush 10 ml lemon juice 200 ml heavy cream
small hemisphere silicone moulds 50 g diced mango 150 ml plain yoghurt
(3 cm diameter) with a thin layer of
chocolate and refrigerate while preparing Mix sugar and pectin. Heat mandarin Soak the gelatine in cold water. In a
the mandarin compote. juice and lemon juice to 40 °C in a small saucepan, bring mandarin juice,
small saucepan and stir in the pectin lemon juice and sugar to a boil and
sugar. Bring the mandarin juice to a remove from heat. Squeeze excess
boil and cook for a few minutes. water from the gelatine and stir it into
the warm lemon syrup. Leave to cool
Remove from the heat and mix together until lukewarm.
with the diced mango. Leave to cool
Pour the compote into the chocolate In a large bowl, whip the cream to
shells in the hemisphere silicone moulds soft peaks. Stir the yoghurt into the
and leave in the freezer for at least lemon syrup and gently fold in the
2 hours. whipped cream.

Pair the compotes. Transfer the mousse into sphere silicone

moulds (6 cm diameter) and gently
press a frozen mandarin compote
sphere into the middle of each. Freeze
overnight.

110
Juanvi
Juanvi
Juanvi

MANDARIN GLAZE DECORATION

3 leaves of gelatine mini macaron shells
75 g white chocolate, preferably purple basil 昀氀owers
Ivoire 35 % from Valrhona
50 ml heavy cream Decorate the cakes with mini
25 ml mandarin juice macaron shells and basil 昀氀owers
75 g sugar just before serving.
75 g glucose syrup
yellow food coloring paste

Soak the gelatine in cold water. Finely

chop the chocolate and add to a plastic
jug. Bring heavy cream, mandarin juice,
sugar and glucose syrup to a boil and
remove from the heat. Squeeze out
excess water from the gelatine and dis-
solve in the heavy cream. Pour the hot
cream over the chocolate and stir until
the glaze is smooth and glossy. Add
food colouring paste and emulsify with
an immersion blender.

Place a piece of cling 昀椀lm on the surface

of the glaze and let cool to about 35 °C.
Stick a toothpick into a frozen mousse
sphere and quickly dip it in the glaze.
Put the cake on a plate. Repeat with
the remaining mousse spheres. Leave
the cakes to defrost in the refrigerator.

113
Juanvi

RED
CU
RR
ANT
114
Juanvi
Juanvi

116
Juanvi

REDCURRANTS
Dear little currant. I am crazy about you. Even when you are pretty sour.
Here you shine in delicate pink macarons and tidy small tarts with a bit
of sour personality.

40 macarons

MACARON SHELLS REDCURRANT GANACHE

150 g almond 昀氀our 180 g white chocolate, preferably
150 g icing sugar Ivoire 35 % from Valrhona
55 g egg whites 50 g redcurrant purée
pink food coloring paste 50 ml heavy cream
150 g sugar 5 ml lemon juice
50 ml water
55 g egg whites Melt chocolate in a bowl over a
15 g sugar bain-marie and remove from the heat.
Bring redcurrant purée, heavy cream
Sieve almond 昀氀our and icing sugar into and lemon juice to a boil in a small
a bowl and add 55 g of egg whites saucepan and pour it over the chocolate
and food coloring paste. Bring sugar while you use a spatula to stir from the
and water to a boil in a small sauce- centre out. Continue to stir until the
pan and cook to 118 °C. chocolate mixture is smooth and glossy.
Emulsify with an immersion blender.
Whisk the remaining 55 g of egg Place the redcurrant ganache in the
whites and 15 g of sugar to sti昀昀 peaks fridge for a couple of hours.
in a stand mixer and gently pour in
the hot sugar syrup in a thin stream Pair the macaron shells. Transfer the
while whisking. Continue to whip the redcurrant ganache to a piping bag
meringue until glossy, sti昀昀 peaks with a small, round nozzle. Pipe ganache
form and the bowl has cooled to on half of the shells and sandwich the
room temperature. Fold a little of the macarons. Store the macarons in the
meringue into the almond mixture to fridge for at least 24 hours.
soften it, then gently fold in the rest.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 °C. for 8 - 10 minutes and leave
them to cool completely.

117
Juanvi

REDCURRANT

6-8 small tarts

SHORTCRUST REDCURRANT COMPOTE DECORATION

125 g oat 昀氀our 20 g sugar mini macarons
25 g almond 昀氀our 1 g pectin NH redcurrants
50 g icing sugar 100 g redcurrant purée corn昀氀owers
75 g cold butter
1 pinch of salt Mix sugar and pectin. Heat redcurrant Decorate the tarts with mini macarons,
1
/2 egg purée to 40 °C in a small saucepan redcurrants and corn昀氀owers just before
and stir in the pectin sugar. Bring the serving.
Add oat 昀氀our, almond 昀氀our, icing sug- redcurrant purée to a boil and cook for
ar, butter and salt to a food processor a few minutes. Remove from the heat STOP TART WASTE
and quickly blitz to combine. Add the and let it cool. The tarts taste the best when freshly
egg and blitz to combine. Roll the baked, so bring joy to the neighbors
dough out thinly between two sheets Pour it into the tarts and let it set in instead of the fridge with the leftovers.
of baking paper and refrigerate for at the refrigerator while preparing the
least 1 hour. redcurrant ganache.

Line small tart rings (7 1/2 cm diameter)

with the dough and bake for about 15 REDCURRANT GANACHE
minutes at 175 °C until golden. Leave 180 g white chocolate, preferably Ivoire
the tart shells to cool. . 35 % from Valrhona
50 g redcurrant purée
50 ml heavy cream
CHOCOLATE LAYER 5 ml lemon juice
50 g Raspberry Inspiration from Valrhona
Melt chocolate in a bowl over a
Melt the chocolate over a bain-marie bain-marie and remove from the heat.
and remove the bowl from the heat. Bring redcurrant purée, heavy cream
Brush the tart shells with a thin layer and lemon juice to a boil in a small
of chocolate and quickly refrigerate saucepan and pour it over the choco-
until the chocolate has set. late while you use a spatula to stir from
the centre out. Continue to stir until the
BUTTER CRISP SHELLS chocolate mixture is smooth and glossy.
The thin chocolate layer protects the Emulsify with an immersion blender.
butter crisp shortcrust against the soft
redcurrant compote. Pour the redcurran ganache on top
of the currant compote and leave the
tarts in the refrigerator for at least an
hour until the ganache is set.

118
Juanvi

119
Juanvi

RASP
BER
RY
PIS
120
Juanvi

TA
CHI
OL
IME
121
Juanvi
Juanvi

I have a soft spot for razor sharp, striped cuts - and

the interaction between raspberry, pistachio and lime.

Here the trio performs in two colored macarons and

a magni昀椀cent mazarin cake with no less than 51 layers.
Are you counting?
Juanvi

RASPBERRY · PISTACHIO · LIME

80 macarons

MACARON SHELLS PISTACHIO MACARON SHELLS

150 g almond 昀氀our 100 g almond 昀氀our
150 g icing sugar 50 g pistachio 昀氀our
55 g egg whites 150 g icing sugar
pink food coloring paste 1 pinch of salt
150 g sugar 55 g egg whites
50 ml water light green food coloring paste
55 g egg whites 150 g sugar
15 g sugar 50 ml water
55 g egg whites
Sieve almond 昀氀our and icing sugar into 15 g sugar
a bowl and add 55 g of egg whites
and food coloring paste. Bring sugar Sieve almond 昀氀our, pistachio 昀氀our, icing
and water to a boil in a small sauce- sugar and salt into a bowl and add 55 g
pan and cook to 118 °C. of egg whites and food coloring paste.
Bring sugar and water to a boil in a
Whisk the remaining 55 g of egg small saucepan and cook to 118 °C.
whites and 15 g of sugar to sti昀昀 peaks
in a stand mixer and gently pour in the Whisk the remaining 55 g of egg
hot sugar syrup in a thin stream while whites and 15 g of sugar to sti昀昀 peaks
whisking. Continue to whip the meringue in a stand mixer and gently pour in
until glossy, sti昀昀 peaks form and the the hot sugar syrup in a thin stream
bowl has cooled to room temperature. while whisking. Continue to whip the
Fold a little of the meringue into the meringue until glossy, sti昀昀 peaks form
almond mixture to soften it, then gently and the bowl has cooled to room
fold in the rest. temperature. Fold a little of the
meringue into the almond mixture to
Pour the batter into a piping bag 昀椀tted soften it, then gently fold in the rest.
with a small, round nozzle and pipe
small macaron shells on a baking tray Pour the batter into a piping bag 昀椀tted
lined with baking paper. Bake the shells with a small, round nozzle and pipe
at 150 °C for 8 - 10 minutes and leave small macaron shells on a baking tray
them to cool completely. lined with baking paper. Bake the shells
at 150 °C for 8 - 10 minutes and leave
them to cool completely.

124
Juanvi
HINDBÆR · PISTACIE · LIME
Juanvi

126
Juanvi

RASPBERRY GANACHE WITH LIME PISTACHIO GANACHE WITH LIME RASPBERRY COMPOTE
120 g white chocolate, preferably Ivoire 120 g white chocolate, preferably Ivoire 20 g sugar
35 % from Valrhona 35 % from Valrhona 1,5 g pectin NH
20 g raspberry purée 10 g pistachio butter 100 g raspberry purée
20 ml lime juice 30 ml lime juice 10 ml lime juice
20 ml heavy cream 30 ml heavy cream
1 pinch of salt Mix sugar and pectin. Heat raspberry
Melt chocolate in a bowl over a purée and lime juice to 40 °C in a small
bain-marie and remove from the heat. Melt chocolate and pistachio butter in saucepan and stir in the pectin sugar.
Bring raspberry purée, lime juice and a bowl over a bain-marie and remove Bring the raspberry mixture to a boil
heavy cream to a boil in a small sauce- from the heat. Bring lime juice and and cook for a few minutes. Remove
pan and pour it over the chocolate heavy cream to a boil in a small sauce- from the heat and let it cool.
while you use a spatula to stir from the pan and pour it over the chocolate
centre out. Continue to stir until the while you use a spatula to stir from the
chocolate mixture is smooth and glossy. centre out. Continue to stir until the ASSEMBLING
Emulsify with an immersion blender. chocolate mixture is smooth an glossy. Pair the macaron shells. Transfer
Place the raspberry ganache in the Add salt to taste. Emulsify with an both of the ganaches and the raspberry
fridge for a couple of hours. immersion blender. Place the pistachio compote to piping bags with small,
ganache in the fridge for a couple round nozzles.
of hours.
Pipe a ring of raspberry- or pistachio
ganache on half of the shells, a smaller
ring of the other ganache inside the
ring and 昀椀ll it with a bit of raspberry
compote. Sandwich the macarons.
Store the macarons in the fridge for at
least 24 hours.

127
Juanvi

RASPBERRY · PISTACHIO · LIME

Serves 8

PISTACHIO BASE PISTACHIO GANACHE WITH LIME RASPBERRY COMPOTE

100 g 昀椀nely grated almond paste 150 g white chocolate, preferably 20 g sugar
100 g sugar Ivoire 35 % from Valrhona 1,5 g pectin NH
100 g soft butter 15 g pistachio butter 100 g raspberry purée
2 egg 35 ml lime juice 10 ml lime juice
35 g oat 昀氀our 35 ml heavy cream
35 g pistachio 昀氀our 1 pinch of salt Mix sugar and pectin. Heat raspberry
zest of 1/2 lime purée and lime juice to 40 ºC in a
1 pinch of salt Melt chocolate and pistachio butter in small saucepan and stir in the pectin
a bowl over a bain-marie and remove sugar. Bring the raspberry mixture to
Add almond paste, sugar and softened from the heat. Bring lime juice and a boil and cook for a few minutes. Re-
butter to a bowl and whisk until light heavy cream to a boil in a small sauce- move from the heat and let it cool.
and airy. Beat in eggs one at a time pan and pour it over the chocolate
and fold in the 昀氀our, pistachio 昀氀our, while you use a spatula to stir from the Spread a thin layer of raspberry compote
lime zest and salt. Pour the batter thin- centre out. Continue to stir until the on the other big pistachio base and
ly (barely 1/2 centimere) onto a baking chocolate mixture is smooth and glossy. place it on top of the pistachio ganache
tray lined with baking paper and bake Add salt to taste. Emulsify with an in the cake frame. Place the cake in
for about 10 minutes at 175 ºC until immersion blender. the refrigerator while preparing the
golden. Let the base cool. raspberry ganache.
Pour the pistachio ganache on top of
From the pistachio base cut out two the pistachio base in the cake frame
big squares (23 x 23 cm) and one and refrigerate while preparing the RASPBERRY GANACHE WITH LIME
smaller (16 x 2 cm). Put one of the raspberry compote. 150 g white chocolate, preferably Ivoire
big pistachio bases into a cake frame 35 % from Valrhona
(23 x 23 cm) lined with baking paper. 25 g raspberry purée
25 ml lime juice
25 ml heavy cream

Melt chocolate in a bowl over a

bain-marie and remove from the heat.
Bring raspberry purée, lime juice and
heavy cream to a boil in a small sauce-
pan and pour it over the chocolate
while you use a spatula to stir from the
centre out. Continue to stir until the
chocolate mixture is smooth and glossy.
Emulsify with an immersion blender.

Pour the raspberry ganache on top of

the raspberry compote in the cake frame
and leave in the fridge for the night.
128
Juanvi

CHOCOLATE SQUARES
100 g white chocolate, preferably Ivoire
35 % from Valrhona
pink food coloring powder

Melt and temper the chocolate and

mix in coloring powder. Roll out the
tempered chocolate between two
acetate sheets and refrigerate until
the chocolate has set.

Cut out squares with a warm knife.

ASSEMBLING AND DECORATION

mini macarons
fresh raspberries
green unsalted pistachio nuts

Cut the cake in rectangularg bars

(16 x 2 cm) and place them up against
each other on a cake tray with the
cutting surface facing up. Finalize with
the extra pistachio base (16 x 2) cm.

Decorate the cake with chocolate

squares, mini macarons, raspberries
and pistachios just before serving.

MINIMALIST
I held back a bit on the decoration.
You are more than welcome to go wild.

NO CAKE PANIC
Do not let the many layers scare you.
The cake is surprisingly simple to make
and assemble.

129
Juanvi

DA
RK
CHO
CO
130
Juanvi

LA
TE
SA
LT
131
Juanvi

132
Juanvi

DARK CHOCOLATE · SALT

For me, the perfect dark chocolate macaron is mild, balanced, light bitter and with
dashes of 昀氀ake salt that melt lightly on your tongue.

Here with my favorite brownie - chosen after countless hours in the test lab with my
favorite nerds Mia and Mika. The brownie has a fudgy, almost candy-like consistency
and an intense, pure taste of chocolate. I pimped it with salted caramel ganache,
chocolate lid and mini macarons, but it is also fabulous just as it is.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted Pair the macaron shells. Transfer the
130 g almond 昀氀our with a small, round nozzle and pipe chocolate ganache to a piping bag
20 g cocoa powder small macaron shells on a baking tray with a small, round nozzle. Pipe ganache
150 g icing sugar lined with baking paper. Bake the shells on half of the shells and sandwich the
55 g egg whites at 150 ºC for 8 - 10 minutes and leave macarons. Store the macarons in the
brown food coloring paste them to cool completely. fridge for at least 24 hours.
150 g sugar
50 ml water
55 g egg whites DARK CHOCOLATE GANACHE
15 g sugar WITH SALTED CARAMEL
150 g dark chocolate, preferably
Sieve almond 昀氀our, cocoa powder and Caraïbe 66 % from Valrhona
icing sugar into a bowl and add 55 g 125 ml heavy cream
of egg whites and food coloring paste. 1
/3 tsp salt
Bring sugar and water to a boil in a 50 g sugar
small saucepan and cook to 118 ºC.
Melt chocolate in a bowl over a bain-
Whisk the remaining 55 g of egg marie and remove from the heat. Bring
whites and 15 g of sugar to sti昀昀 peaks heavy cream and salt to a boil in a
in a stand mixer and gently pour in the small saucepan. In another saucepan,
hot sugar syrup in a thin stream while carefully melt the sugar until it is
whisking. Continue to whip the meringue golden and immediately remove from
until glossy, sti昀昀 peaks form and the the heat. Gradually pour in the warm
bowl has cooled to room temperature. cream while whisking vigorously.
Fold a little of the meringue into the
almond mixture to soften it, then gently Pour it over the chocolate while you
fold in the rest. use a spatula to stir from the centre
out. Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify
with an immersion blender. Place the
ganache in the fridge for a couple
of hours.

133
Juanvi

DARK CHOCOLATE · SALT

Serves 8 persons

BROWNIE DARK CHOCOLATE GANACHE CHOCOLATE SQUARES

125 g sugar WITH SALTED CARAMEL 100 g dark chocolate, preferably
35 g light syrup 150 g dark chocolate, preferably Caraïbe 66 % from Valrhona
50 g butter Caraïbe 66 % from Valrhona
135 g dark chocolate, preferably 125 ml heavy cream Melt and temper the chocolate. Roll
Caraïbe 66 % from Valrhona 1
/3 tsp salt out the tempered chocolate between
2 eggs 50 g sugar two acetate sheets and refrigerate until
30 g oat 昀氀our the chocolate has set. Cut out squares
5 g cocoa powder Melt chocolate in a bowl over a bain- with a warm knife. Cut out a small hole
1
/2 g tsp salt marie and remove from the heat. Bring in the chocolate squares with a small
heavy cream and salt to a boil in a round warm cookie cutter.
Melt sugar, syrup and butter in a small small saucepan. In another saucepan,
saucepan at low temperature. Remove carefully melt the sugar until it is
from the heat and mix in the chocolate. golden and immediately remove from DECORATION
Stir until the chocolate has melted. the heat. Gradually pour in the warm mini macarons
Mix in the eggs - one at a time. Sieve cream while whisking vigorously. Pour chocolate pearls
together 昀氀our, cocoa powder and salt it over the chocolate while you use a 昀氀ake salt
and fold into the batter. spatula to stir from the centre out.
Continue to stir until the chocolate Cut the brownie into squares and
Pour the batter into a cake frame mixture is smooth and glossy. Emulsify decorate with chocolate squares
(16 x 16 cm diameter) lined with baking with an immersion blender. Pour the (balancing on chocolate pearls), mini
paper on the bottom and bake for ganache on top of the brownie and macarons and a pinch of 昀氀ake salt.
about 20 minutes at 175 ºC. Leave to leave in the fridge overnight.
cool completely.
TIP OF PATIENCE
Both taste and consistency will improve
after a night in the refrigerator. So be
patient, the brownie is worth the wait.

134
Juanvi
Juanvi

RAS
PBE
RRY
MI
136
Juanvi

LK
CHO
COL
ATE
137
Juanvi

RASPBERRY · MILK CHOCOLATE

Big, crunchy and light chewy cocoa macaron shell topped with a silky soft milk chocolate
cremeux, sun ripened raspberries and a razor sharp, raspberry sour chocolate lid, which
almost cries for a crack.

8 cakes

MACARON SHELLS MILK CHOCOLATE CREMEUX CHOCOLATE LID

135 g almond 昀氀our 120 g milk chocolate, preferably 100 g Raspberry Inspiration from
15 g cocoa powder Jivara 40 % from Valrhona Valrhona
150 g icing sugar 2 egg yolks
55 g egg whites 15 g sugar Melt and temper the chocolate.
brown food coloring paste 80 ml heavy cream Roll out the tempered chocolate between
150 g sugar 80 ml whole milk two acetate sheets and refrigerate until
50 ml water the chocolate has set.
55 g egg whites Melt the chocolate in a bowl over a
15 g sugar bain-marie and remove from the heat. Cut out discs (10 cm diameter) with a
Beat egg yolks and sugar together in a warm cake ring.
Sieve almond 昀氀our, cocoa powder and separate bowl. Bring heavy cream and
icing sugar into a bowl and add 55 g milk to a boil in a small saucepan and
of egg whites and food coloring paste. pour into the egg yolks while whisking. ASSEMBLING AND DECORATION
Bring sugar and water to a boil in a Return mixture to the saucepan and fresh raspberries
small saucepan and cook to 118 ºC. heat to 83° while stirring continuously. red sorrel
Immediately remove from the heat and
Whisk the remaining 55 g of egg strain the custard. Transfer the milk chocolate cremeux
whites and 15 g of sugar to sti昀昀 peaks to a piping bag with a round nozzle.
in a stand mixer and gently pour in the Pour the warm custard over the choco- Place the raspberries along the edge
hot sugar syrup in a thin stream while late and use a spatula to stir from the of the macaron shell and 昀椀ll the
whisking. Continue to whip the meringue centre out. Continue to stir until the middle with cremeux. Gently place the
until glossy, sti昀昀 peaks form and the chocolate mixture is smooth and glossy. chocolate lid on top and decorate with
bowl has cooled to room temperature. Emulsify with an immersion blender. red sorrels.
Fold a little of the meringue into the Refrigerate for at least 3 hours.
almond mixture to soften it, then gently RASPBERRY EQUALITY
fold in the rest. The more homogenous the raspberries
are in height the sharper the cakes. I
Pour the batter into a piping bag 昀椀tted sort my raspberries by size and I love it.
with a big, round nozzle and pipe mac-
aron shells (10 cm) on a baking tray
lined with baking paper. Bake the shells
at 150 ºC for 12 - 15 minutes and leave
them to cool completely.

138
Juanvi

139
Juanvi

BUT
TE
RMI
LK
140
Juanvi

RH
UB
A
RB
141
Juanvi

BUTTERMILK · RHUBARB
Lovely spring macarons spoiled with the most wonderful, creamy buttermilk ganache
and quite sour rhubarb compote.

Accompanied by a very special spring cake which seduces with its razor sharp, visible
cut and the sour taste of rhubarb and buttermilk.

This one is dedicated to you dear S.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted BUTTERMILK GANACHE WITH
150 g almond 昀氀our with a small, round nozzle and pipe RHUBARB
150 g icing sugar small macaron shells on a baking tray 180 g white chocolate, preferably Ivoire
55 g egg whites lined with baking paper. Bake the shells 35 % from Valrhona
pink food coloring paste at 150 ºC for 8 - 10 minutes and leave 30 g rhubarb purée
150 g sugar them to cool completely. 30 ml heavy cream
50 ml water seeds of 1/2 of a vanilla pod
55 g egg whites DELICATE PINK COLOR PALETTE 30 ml ke昀椀r
15 g sugar I have split up my portion in two and 10 ml lemon juice
colored them in two di昀昀erent shades
Sieve almond 昀氀our and icing sugar into of pink. Melt chocolate in a bowl over a
a bowl and add 55 g of egg whites bain-marie and remove from the heat.
and food coloring paste. Bring sugar Bring rhubarb purée, heavy cream and
and water to a boil in a small sauce- RHUBARB COMPOTE vanilla seeds to a boil in a small sauce-
pan and cook to 118 ºC. 50 g sugar pan and pour it over the chocolate
2 g pectin NH while you use a spatula to stir from the
Whisk the remaining 55 g of egg 90 g rhubarb purée centre out. Continue to stir until the
whites and 15 g of sugar to sti昀昀 peaks 10 ml lemon juice chocolate mixture is smooth and glossy.
in a stand mixer and gently pour in the Add ke昀椀r and lemon juice to and taste.
hot sugar syrup in a thin stream while Mix sugar and pectin. Heat rhubarb Emulsify with an immersion blender.
whisking. Continue to whip the meringue purée and lemon juice to 40 ºC in a Place the buttermilk ganache in the
until glossy, sti昀昀 peaks form and the small saucepan and stir in the pectin fridge for a couple of hours.
bowl has cooled to room temperature. sugar. Bring the rhubarb mixture to
Fold a little of the meringue into the a boil and cook for a few minutes. Pair the macaron shells. Transfer the
almond mixture to soften it, then gently Remove from the heat and let it cool. buttermilk ganache to a piping bag
fold in the rest. with a small, round nozzle. Pipe a ring
of ganache on half of the shells, 昀椀ll the
ring with rhubarb compote and sandwich
the macarons. Store the macarons in the
fridge for at least 24 hours.

142
Juanvi

143
Juanvi
Juanvi

BUTTERMILK · RHUBARB

Serves 8-10

BISCUIT BASE RHUBARB COMPOTE RHUBARB MOUSSE

120 g oat biscuits 75 g sugar 1 1/2 leaves of gelatine
1-2 tbsp rhubarb dust 3 g pectin NH 40 g rhubarb purée
1 pinch of salt 135 g rhubarb purée 10 ml lemon juice
60 g butter 15 ml lemon juice 50 g sugar
seeds of 1/3 of a vanilla pod
Put biscuits into a freezer bag and Mix sugar and pectin. Heat rhubarb 100 ml heavy cream
crush them with a rolling pin to a purée and lemon juice to 40 ºC in a 50 ml ke昀椀r
breadcrumb consistency. Add the biscuit small saucepan and stir in the pectin
crumbs, rhubarb dust and salt to a sugar. Bring the rhubarb mixture to a Soak the gelatine in cold water. In a
bowl. Melt butter in a small saucepan boil and cook for a few minutes. Re- small saucepan, bring rhubarb purée,
and stir into the biscuit crumb. move from the heat and let it cool. lemon juice, sugar and vanilla seeds to
a boil and remove from heat. Squeeze
Place the biscuit mixture into a cake Pour the compote in a cake ring (14 cm excess water from the gelatine and stir
ring (16 cm diameter) lined with baking diameter) lined with cling 昀椀lm and it into the warm rhubarb syrup. Leave
paper on the bottom and press 昀氀at leave in the freezer for at least 4 hours. to cool until lukewarm.
with your 昀椀ngers. Place in the freezer.
In a large bowl, whip the cream to soft
peaks. Stir the ke昀椀r into the rhubarb
syrup and gently fold in the whipped
cream. Place the frozen rhubarb com-
pote in the middle of a larger cake ring
(16 cm diameter) lined with cling 昀椀lm.
Pour 200 g rhubarb mousse along the
side and on top. Leave in the freezer
for at least 4 hours.

145
Juanvi

BUTTERMILK MOUSSE GLAZE DECORATION

3 leaves of gelatine 3 leaves of gelatine macarons
50 ml lemon juice 75 ml water pink ice begonia
50 g sugar 75 g sugar
seeds of 1 vanilla pod 75 g glucose syrup From the top, carefully place the choco-
200 ml heavy cream late belt around the cake and decorate
150 ml ke昀椀r Soak the gelatine in cold water. Bring with macarons and ice begonias.
water, sugar and glucose syrup to a
Soak the gelatine in cold water. In boil and remove from the heat. Squeeze TIME MANAGEMENT
a small saucepan, bring lemon juice, out excess water from the gelatine and The cake perhaps seems a bit
sugar and vanilla seeds to a boil and dissolve in the hot syrup. Emulsify with cumbersome as each element has to
remove from heat. Squeeze excess an immersion blender. be completely frozen before you can
water from the gelatine and stir it into continue. But it is actually not that
the warm lemon syrup. Leave to cool Place a piece of cling 昀椀lm on the sur- complicated if you just prepare it over
until lukewarm. face of the glaze and let cool to about a couple of days.
35 ºC. Place the frozen cake on a small
In a large bowl, whip the cream to soft cake ring and pour the glaze over the
peaks. Stir the ke昀椀r into the lemon syrup cake. Let the glaze set before removing
and gently fold in the whipped cream. any droplets under the cake with a
small knife. Leave the cake to defrost
Place the frozen rhubarb mousse on a plate in the refrigerator.
(rhubarb compote facing down) in
the middle of a round silicone mould
(18 cm diameter) and pour the buttermilk CHOCOLATE RIBBON
mousse along the sides and on top. 100 g white chocolate, preferably Ivoire
35 % from Valrhona
Gently push down the frozen biscuit seeds of 1/5 of a vanilla pod
base and leave in the freezer overnight.
Melt and temper the chocolate and mix
in the vanilla seeds. Spread a thin layer
of chocolate on a long, narrow piece
of acetate sheet (57 x 4 cm). Lift the
acetate sheet o昀昀 the table and let the
chocolate set slightly. Wrap it around a
cake ring (18 cm diameter) and refrig-
erate until the chocolate has set.

146
Juanvi

147
Juanvi

CIN
NA
M
ON
148
Juanvi

BRO
WN
SU
GAR
149
Juanvi

CINNAMON · BROWN SUGAR

Hypnotizing beautiful cinnamon macarons and -tarts which taste wonderful of,
well, cinnamon bun. I have not held back on neither cinnamon nor brown sugar
- nor crazy ideas.

40 macarons

MACARON SHELLS WITH WHITE CHOCOLATE GANACHE FUNNY DECORATION

CINNAMON WITH CINNAMON The spirals on the mini macarons are
150 g almond 昀氀our AND BROWN SUGAR made of excess cinnamon creme from
150 g icing sugar 180 g white chocolate, preferably Ivoire the cinnamon tarts and are really mostly
1 tsp of cinnamon 35 % from Valrhona for the fun of it.
55 g egg whites 100 ml heavy cream
150 g sugar 20 g brown sugar
50 ml water 1
/2 tsp ground cinnamon
55 g egg whites
15 g sugar Melt chocolate in a bowl over a
bain-marie and remove from the heat.
Sieve almond 昀氀our, icing sugar and Bring heavy cream, brown sugar and
cinnamon into a bowl and add 55 g cinnamon to a boil in a small sauce-
of egg whites. Bring sugar and water pan and pour it over the chocolate
to a boil in a small saucepan and cook while you use a spatula to stir from the
to 118 ºC. centre out. Continue to stir until the
chocolate mixture is smooth and glossy.
Whisk the remaining 55 g of egg Emulsify with an immersion blender.
whites and 15 g of sugar to sti昀昀 peaks Place the white chocolate ganache in
in a stand mixer and gently pour in the the fridge for a couple of hours.
hot sugar syrup in a thin stream while
whisking. Continue to whip the meringue Pair the macaron shells. Transfer the
until glossy, sti昀昀 peaks form and the white chocolate ganache to a piping
bowl has cooled to room temperature. bag with a small, round nozzle. Pipe
Fold a little of the meringue into the ganache on half of the shells and sand-
almond mixture to soften it, then gently wich the macarons. Store the macarons
fold in the rest. in the fridge for at least 24 hours.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 ºC for 8 - 10 minutes and leave
them to cool completely.

150
Juanvi

151
Juanvi
Juanvi
Juanvi

CINNAMON · BROWN SUGAR

6 small tarts

CINNAMON CREME SHORTCRUST FRANGIPANE

1
/2 leaf of gelatine 125 g oat 昀氀our 50 g almond 昀氀our
50 g white chocolate, preferably Ivoire 25 g almond 昀氀our 50 g brown sugar
35 % from Valrhona 50 g brown sugar 50 g soft butter
125 ml heavy cream 75 g cold butter 1
/2 tsp ground cinnamon
1
/3 tsp ground cinnamon 1 tsp ground cinnamon 1 egg
1 pinch of salt
Soak the gelatine in cold water. Place 1
/2 egg In a bowl, beat almond 昀氀our, brown
the chocolate in a bowl. Bring heavy sugar, butter and cinnamon until light
cream and cinnamon to a boil in a Add oat 昀氀our, almond 昀氀our, brown and creamy. Stir in the egg. Transfer
small saucepan and remove from the sugar, butter, cinnamon and salt to the frangipane to the warm tart shells.
heat. Pour it over the chocolate while a food processor and quickly blitz to Bake the tarts for an additional 10-12
you use a spatula to stir from the centre combine. Add the egg and blitz to minutes at 175 ºC until golden. Leave
out. Squeeze out excess water from combine. Roll the dough out thinly to cool.
the gelatine and dissolve the gelatine between two sheets of baking paper
in the hot cream. Emulsify with an and refrigerate for at least 1 hour.
immersion blender. Leave to cool and
refrigerate overnight. Line small tart rings (7 1/2 cm diameter)
with the dough and bake for about
10 minutes at 175 ºC until golden.
Meanwhile, prepare the frangipane.

154
Juanvi
Juanvi

156
Juanvi

CARAMELIZED PEARS CHOCOLATE DISCS ASSEMBLING AND DECORATION

120 g small dices of pear cubes 100 g white chocolate, preferably Ivoire ground cinnamon
30 g brown sugar 35 % from Valrhona edible gold leaf

Mix pear and brown sugar in a small Melt and temper the chocolate. Roll Fill the tarts with caramelized pears
saucepan. Bring to a boil and cook out the tempered chocolate between and place the chocolate discs on top.
for a few minutes until the pears are two acetate sheets and refrigerate until Whisk cinnamon creme and transfer to
caramelized. Remove from the heat the chocolate has set. a piping bag with a leaf nozzle. Pipe
and leave to cool. spirals on the tarts.
Cut out discs (7 cm diameter) with
a warm cookie cutter. Decorate with a sprinkle of ground
cinnamon and gold leaf.

BEAUTIFUL SPIRALS
The spirals can be a bit hard to master
if you do not have a turntable or a
record player… but other patterns are
also very welcome.

157
Juanvi

PEA
NUT
BUT
TER
158
Juanvi
Juanvi

PEANUT BUTTER CUP

Cheeky interpretation of the popular peanut butter cup.

The cakes consist of a crunchy peanut base, butter crisp shortcrust, creamy milk
chocolate mousse, a handsome core of crunchy peanut butter and, 昀椀nally, a mini
macaron of almost majestic character.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted FAVORITE PEANUT BUTTER
135 g almond 昀氀our with a small, round nozzle and pipe I am totally into the crunchy peanut
15 g cocoa powder small macaron shells on a baking tray butter from Urtekram and could not
150 g icing sugar lined with baking paper. Bake the shells dream of cheating on it. But please use
55 g egg whites at 150° for 8 - 10 minutes and leave your own favorite peanut butter.
brown food coloring paste them to cool completely.
150 g sugar
50 ml water
55 g egg whites MILK CHOCOLATE GANACHE
15 g sugar 180 g milk chocolate, preferably
Jivara 40 % from Valrhona
Sieve almond 昀氀our, cocoa powder and 120 ml heavy cream
icing sugar into a bowl and add 55 g 120 g crunchy peanut butter
of egg whites and food coloring paste.
Bring sugar and water to a boil in a Melt chocolate in a bowl over a
small saucepan and cook to 118 ºC . bain-marie and remove from the heat.
Bring heavy cream to a boil in a small
Whisk the remaining 55 g of egg saucepan and pour it over the chocolate
whites and 15 g of sugar to sti昀昀 peaks while you use a spatula to stir from the
in a stand mixer and gently pour in the centre out. Continue to stir until the
hot sugar syrup in a thin stream while chocolate mixture is smooth and glossy.
whisking. Continue to whip the meringue Emulsify with an immersion blender.
until glossy, sti昀昀 peaks form and the Place the milk chocolate ganache in the
bowl has cooled to room temperature. fridge for a couple of hours.
Fold a little of the meringue into the
almond mixture to soften it, then gently Pair the macaron shells. Transfer the
fold in the rest. milk chocolate ganache to a piping
bag with a small, round nozzle. Pipe
a ring of ganache on half of the shells,
昀椀ll the ring with peanut butter and
sandwich the macarons. Store the mac-
arons in the fridge for at least 24 hours.

160
Juanvi

161
Juanvi
VANILJE · PEKAN · SALT
Juanvi
Juanvi

PEANUT BUTTER CUP

6-8 small ccakes

CRUNCHY PEANUT BASE COCOA SHORTCRUST PEANUT BUTTER

15 g sugar 120 g 昀氀our 60 g crunchy peanut butter
15 g salted peanuts 20 g peanut 昀氀our
80 g milk chocolate, preferably Jivara 10 g cocoa powder Put a thin layer of peanut butter in small
40 % from Valrhona 50 g icing sugar round silicon moulds (4 cm diameter),
30 g feuilletine 75 g cold butter and leave in the freezer for a couple of
1 pinch of salt hours until frozen.
Carefully melt the sugar to a golden 1
/2 egg
caramel in a small saucepan. Remove EXTRA CRUNCH
from the heat and stir in peanuts. Pour Add oat 昀氀our, peanut 昀氀our, cocoa I cheated and hid a little caramelized
the caramelized peanuts onto a piece powder, icing sugar, butter and salt to a peanuts in my peanut butter.
of baking paper and leave to cool. food processor and quickly blitz to com-
Finely chop. bine. Add the egg and blitz to combine.
Roll the dough out thinly between two
Melt the chocolate in a bowl over a sheets of baking paper and refrigerate
bain-marie and remove from the heat. for at least 1 hour.
Stir in feuilletine and 昀椀nely chopped
caramelized peanuts. Roll out the Cut out small bases (8 cm diameter)
mixture thinly between two pieces of with a ri昀氀ed cookie cutter and bake for
baking paper and freeze for 5 minutes. about 10 minutes at 175 ºC until golden.
Leave to cool.
Use warm cookie cutters rings (6 1/2 cm
diameter) to cut out round bases and LOVELY FINISH
return the bases to the freezer. I bake my shortcrust on an ’air mat’-sil-
icone mat, which ensures an even
baking and a really lovely pattern.

164
Juanvi

MILK CHOCOLATE MOUSSE MILK CHOCOLATE GLAZE CHOCOLATE DISCS

120 g milk chocolate, Jivara 40 % 3 leaves of gelatine 100 g milk chocolate, preferably Jivara
from Valrhona 75 g milk chocolate, preferably Jivara 40 % from Valrhona
180 ml heavy cream 40 % from Valrhona
50 ml heavy cream Melt and temper the chocolate. Roll
Melt the chocolate in a bowl over a 25 ml water out the tempered chocolate between
bain-marie and remove from the heat. 75 g sugar two acetate sheets and refrigerate until
Bring 60 ml heavy cream to a boil in 75 g glucose syrup the chocolate has set.
a small saucepan and remove from
the heat. Pour over the chocolate and Soak the gelatine in cold water. Finely Cut out discs (3 1/2 cm diameter) with a
use a spatula to stir from the centre chop the chocolate and add to a warm ri昀氀ed cookie cutter.
out. Continue to stir until the chocolate plastic jug.
mixture is smooth and glossy. Emulsify
with an immersion blender. Lightly whip Bring heavy cream, water, sugar and DECORATION
the remaining 120 ml heavy cream. glucose syrup to a boil and remove mini macarons
Fold a little of the whipped cream into from the heat. Squeeze out excess wa- edible gold leaf
the chocolate 昀椀rst, then gently fold in ter from the gelatine and dissolve in the
the rest. heavy cream. Pour the hot cream over Decorate the cakes with chocolate
the chocolate and stir until the glaze is discs, mini macarons and gold leaf just
Pour 2 cm of mousse into small round smooth and glossy. Emulsify with an im- before serving.
silicone moulds (6 1/2 cm diameter) and mersion blender. Place a piece of cling
gently press the frozen peanutbutter 昀椀lm on the surface of the glaze and let
into the mousse. Freeze overnight. cool to about 35 ºC.

Glue the shortcrust to the crunchy peanut

base with a bit of glaze.

Place a toothpick in the frozen choco-

late mousse and quickly dip it into the
glaze. Place the glazed mousse on the
shortcrust. Repeat with the remaining
mousses Leave the cakes to defrost in
the refrigerator.

165
Juanvi
Juanvi

BL
UE
BER
RY
167
Juanvi

BLUEBERRY

40 macarons

MACARON SHELLS BLUEBERRY COMPOTE BLUEBERRY GANACHE

150 g almond 昀氀our 20 g sugar 180 g white chocolate, preferably Ivoire
150 g icing sugar 2 g pectin NH 35 % from Valrhona
55 g egg whites 100 g blueberry purée 60 ml heavy cream
purple food coloring paste 10 ml lemon juice 30 g blueberry purée
150 g sugar 10 ml lemon juice
50 ml water Mix sugar and pectin. Heat blueberry seeds of 1/3 vanilla pod
55 g egg whites purée and lemon juice to 40 ºC in a
15 g sugar small saucepan and stir in the pectin Melt chocolate in a bowl over a
sugar. Bring the blueberry mixture to bain-marie and remove from the heat.
Sieve almond 昀氀our and icing sugar into a boil and cook for a few minutes. Bring heavy cream, blueberry purée,
a bowl and add 55 g of egg whites and Remove from the heat and let it cool. lemon juice and vanilla seeds to a boil
food coloring paste. Bring sugar and in a small saucepan and pour it over
water to a boil in a small saucepan and the chocolate while you use a spatula
cook to 118 ºC. to stir from the centre out. Continue to
stir until the chocolate mixture is smooth
Whisk the remaining 55 g of egg whites and glossy. Emulsify with an immersion
and 15 g of sugar to sti昀昀 peaks in a blender. Place the blueberry ganache in
stand mixer and gently pour in the the fridge for a couple of hours.
hot sugar syrup in a thin stream while
whisking. Continue to whip the meringue Pair the macaron shells. Transfer the
until glossy, sti昀昀 peaks form and the blueberry ganache to a piping bag
bowl has cooled to room temperature. with a small, round nozzle. Pipe a ring
Fold a little of the meringue into the of ganache on half of the shells, 昀椀ll it
almond mixture to soften it, then gently with blueberry compote and sandwich
fold in the rest. the macarons. Store the macarons in
the fridge for at least 24 hours.
Pour the batter into a piping bag 昀椀tted
with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 ºC for 8 - 10 minutes and leave
them to cool completely.

168
Juanvi
Juanvi

BLUEBERRY

Serves 6-8 persons

DARK CHOCOLATE LAYER BLUEBERRY GANACHE BLUEBERRY MOUSSE

50 g dark chocolate, preferably 150 g white chocolate, preferably Ivoire 1 1/2 leaves of gelatine
Caraïbe 66 % from Valrhona 35 % from Valrhona 220 g white chocolate, preferably Ivoire
25 g butter 50 ml heavy cream 35 % from Valrhona
50 g sugar 25 g blueberry purée 60 g blueberry purée
1 egg 5 ml lemon juice 25 ml heavy cream
seeds of 1/3 vanilla pod 25 ml lemon juice
Melt chocolate and butter in a bowl seeds of 1 vanilla pod
over a bain-marie and remove from the Melt chocolate in a bowl over a 220 ml heavy cream
heat. Add sugar and beat in the egg. bain-marie and remove from the heat.
Pour the batter in a cake ring (14 cm Bring heavy cream, blueberry purée, Soak the gelatine in cold water. Melt
diameter) lined with baking paper and lemon juice and vanilla seeds to a boil the chocolate in a bowl over a bain-
bake for about 15 minutes at 175 ºC. in a small saucepan and pour it over marie and remove from the heat. Bring
Leave to cool. the chocolate while you use a spatula blueberry purée, 25 ml heavy cream,
to stir from the centre out. Continue lemon juice and vanilla seeds to a boil
to stir until the chocolate mixture is in a small saucepan and remove from
smooth and glossy. Emulsify with an the heat. Squeeze out excess water from
immersion blender. Pour the ganache the gelatine and dissolve the gelatine in
on top of the chocolate layer and the hot blueberry purée. Pour over the
leave the cake in the freezer for at chocolate and use a spatula to stir from
least 3 hours. the centre out. Continue to stir until the
chocolate mixture is smooth and glossy.
Emulsify with an immersion blender.

Lightly whip the heavy cream. Fold a

little of the whipped cream into the
chocolate 昀椀rst, then gently fold in the
rest. Transfer the mousse into a round
silicone mould (16 cm diameter) and
gently press the frozen chocolate layer
into the mousse (blueberry ganache
facing down). Freeze overnight.

170
Juanvi

BLUEBERRY MARZIPAN RIBBON CHOCOLATE RIBBON DECORATION

100 g marzipan 100 g white chocolate, preferably mini macarons
50 g icing sugar Ivoire 35 % from Valrhona purple lilacs
10 g glucose syrup seeds of 1/4 vanilla pod
blueberry dust purple food coloring powder Let the cake defrost on a cake tray
in the refrigerator. Roll the marzipan
Knead marzipan, icing sugar and Melt and temper the chocolate and ribbon around the cake and from the
glucose syrup together. Mix in blueber- mix in coloring powder and vanilla top, carefully place the chocolate belt
ry dust a little at a time until you are seeds. Spread a thin layer of chocolate around the cake. Decorate with mini
satis昀椀ed with color and taste. Roll the on a long, narrow piece of acetate macarons and lilacs.
blueberry marzipan ribbon out thinly sheet (51 x 2 cm). Lift the acetate sheet
between two sheets of baking paper o昀昀 the table and let the chocolate set PERFECT PURPLE
and slice a long ribbon (51 x 3 cm). slightly. Wrap it around a cake ring I use wild Swedish blueberries for the
(16 cm diameter) and refrigerate until cake as they add with the most beautiful
the chocolate has set. color and taste.

171
Juanvi

Vanilla dotted blueberry macarons and a

wonderful, wild blueberry cake surrounded by
beautiful light purple lilacs. I never get tired
of the sweet sour taste and the fascinating
purple play of colors of the wild blueberries.

172
Juanvi
Juanvi

PAS
SION
FR
UIT
174
Juanvi

MILK
CHO
CO
LATE
175
Juanvi
Juanvi
Juanvi

PASSION FRUIT ·
MILK CHOCOLATE

8-10 small cakes

MACARON SHELLS HAZELNUT PRALINÉ MILK CHOCOLATE GANACHE

135 g almond 昀氀our 60 g sugar WITH PASSION FRUIT
15 g cocoa powder 60 g roasted hazelnuts 180 g milk chocolate, preferably Jivara
150 g icing sugar 1 pinch of salt 40 % from Valrhona
55 g egg whites 60 g passion fruit purée
brown food coloring paste Carefully melt sugar to a golden 60 ml heavy cream
150 g sugar caramel in a small saucepan. Remove
50 ml water from the heat and stir in the roasted Melt chocolate in a bowl over a
55 g egg whites hazelnuts and salt. Pour the caramel- bain-marie and remove from the heat.
15 g sugar ized hazelnuts onto a piece of baking Bring passion fruit purée and heavy
paper and leave to cool. Finely chop cream to a boil in a small saucepan
Sieve almond 昀氀our, cocoa powder and and set aside. and pour it over the chocolate while
icing sugar into a bowl and add 55 g you use a spatula to stir from the
of egg whites and food coloring paste. Grind 90 g of the caramelized centre out. Continue to stir until the
Bring sugar and water to a boil in a hazelnuts to a paste in a durable mini chocolate mixture is smooth and glossy.
small saucepan and cook to 118 ºC. grinder and 昀椀nely chop the remaining Emulsify with an immersion blender.
30 g and save it for the crunch. Place the passion fruit ganache in the
Whisk the remaining 55 g of egg fridge for a couple of hours.
whites and 15 g of sugar to sti昀昀 peaks
in a stand mixer and gently pour in the
hot sugar syrup in a thin stream while
whisking. Continue to whip the meringue
until glossy, sti昀昀 peaks form and the
bowl has cooled to room temperature.
Fold a little of the meringue into the
almond mixture to soften it, then gently
fold in the rest.

Pour the batter into a piping bag 昀椀tted

with a small, round nozzle and pipe
macaron shells (6 cm) on a baking tray
lined with baking paper. Bake the shells
at 150 ºC for 10 - 12 minutes and leave
them to cool completely.

178
Juanvi

CHOCOLATE LID HAZELNUT CRUNCH

100 g milk chocolate, preferably Jivara 15 g Azélia 35 % from Valrhona
40 % from Valrhona 30 g hazelnut praliné
edible gold dust 30 g 昀椀nely chopped, caramelized
vodka hazelnuts
15 g feuilletine
Melt and temper the chocolate. Roll
out the tempered chocolate between Melt the chocolate and praliné in a
two acetate sheets and refrigerate until bowl over a bain-marie and remove
the chocolate has set. from the heat. Stir in 昀椀nely chopped
hazelnuts and feuilletine.
Cut out discs (6 cm diameter) with a
warm cookie cutter. Mix gold dust and
vodka in a small bowl and with a brush ASSEMBLING
decorate with gold splashes on the Transfer the chocolate ganache to a
chocolate lids. piping bag with a round nozzle. Pipe
a ring of ganache on half of the shells
and 昀椀ll the ring with hazelnut crunch
and hazelnut praliné. Gently place the
chocolate lids on top. Store the macarons
in the fridge for at least 24 hours.

179
Juanvi

My very 昀椀rst macaron was a Mogador.

The popular passionfruit macaron with milk
chocolate, yellow clothes and a generous
sprinkle of cocoa. I have enlarged the french
classic and pimped it for a party. Underneath
the 昀氀imsy, gold dotted chocolate lid hides
the famous fruity milk chocolate ganache,
roasted hazelnut praliné and a lovely crunch.
No doubt; a winner.

180
Juanvi

181
Juanvi

STR
AW
BER
RY
182
Juanvi

PEA
CH
TON
KA
183
Juanvi

STRAWBERRY · PEACH · TONKA

An interesting trio of strawberry, peach and tonka bean. Crunchy, lightly chewy almond shells
united with sweet peach compote and a fruity, lightly tonka perfumed strawberry-peach-ganache.

Do you know the tonka bean? The not so pretty, wrinkly bean with 昀椀ne notes of vanilla, woodru昀昀
and marzipan? Otherwise you now have a perfect excuse to taste it.

40 macarons

MACARON SHELLS PEACH COMPOTE STRAWBERRY GANACHE WITH

150 g almond 昀氀our 20 g sugar PEACH AND TONKA
150 g icing sugar 2 g pectin NH 180 g white chocolate, preferably Ivoire
55 g egg whites 100 g peach purée 35 % from Valrhona
pink food coloring paste 10 ml lemon juice 30 g strawberry purée
150 g sugar 30 g peach purée
50 ml water Mix sugar and pectin. Heat peach 30 ml heavy cream
55 g egg whites purée and lemon juice to 40 ºC in a 5 ml lemon juice
15 g sugar small saucepan and stir in the pectin 昀椀nely grated tonka bean
sugar. Bring the peach mixture to
Sieve almond 昀氀our and icing sugar into a boil and cook for a few minutes. Melt chocolate in a bowl over a
a bowl and add 55 g of egg whites and Remove from the heat and let it cool. bain-marie and remove from the heat.
food coloring paste. Bring sugar and Bring strawberry purée, peach purée,
water to a boil in a small saucepan and heavy cream, lemon juice and tonka
cook to 118 ºC. bean to a boil in a small saucepan
and pour it over the chocolate while
Whisk the remaining 55 g of egg you use a spatula to stir from the
whites and 15 g of sugar to sti昀昀 peaks centre out. Continue to stir until the
in a stand mixer and gently pour in the chocolate mixture is smooth and glossy.
hot sugar syrup in a thin stream while Emulsify with an immersion blender.
whisking. Continue to whip the meringue Place the ganache in the fridge for
until glossy, sti昀昀 peaks form and the a couple of hours.
bowl has cooled to room temperature.
Fold a little of the meringue into the Pair the macaron shells. Transfer
almond mixture to soften it, then gently the ganache to a piping bag with
fold in the rest. a small, round nozzle. Pipe a ring of
the ganache on half of the shells, 昀椀ll
Pour the batter into a piping bag 昀椀tted it with peach compote and sandwich
with a small, round nozzle and pipe the macarons. Store the macarons in
small macaron shells on a baking tray the fridge for at least 24 hours.
lined with baking paper. Bake the shells
at 150 ºC for 8 - 10 minutes and leave ADJUST THE FLAVOUR
them to cool completely. The tonka bean has a wonderful yet
powerful 昀氀avour, so add a bit at the
time and taste as you go along.

184
Juanvi

185
Juanvi
Juanvi

I have enlarged the strawberry-peach macaron

and arranged it on a plate. Using just freeze-
dried dust and edible 昀氀owers, it is possibly
to transform a simple macaron into a crazy
beautiful dessert.

If you want to go all in, you can even add

some homemade vanilla ice cream.

I have added some fresh dices of peach to

the peach compote, but otherwise followed
the recipe to the letter.

187
Juanvi

HA
ZE
LN
UT
188
Juanvi
Juanvi
Juanvi

HAZELNUT
XL cookie tart and XS macarons drowned in lovely hazelnuts.

The cookie tart consists of a giant, wonderfully chewy and soft hazelnut cookie
embraced by a 昀氀aky hazelnut shortcrust, liquid hazelnut praliné and silky soft
hazelnut ganache.

They hang out with small, but wild hazelnut macarons that not only crunches,
but melts on the tongue. Pure hazelnut euphoria.

40 macarons

MACARON SHELLS WITH Pour the batter into a piping bag 昀椀tted HAZELNUT GANACHE
HAZELNUT with a small, round nozzle and pipe small 120 g caramel chocolate, preferably
100 g almond 昀氀our macaron shells on a baking tray lined Dulcey 32 % from Valrhona
50 g hazelnut 昀氀our with baking paper. Drizzle with hazelnuts. 20 g hazelnut praliné
150 g icing sugar Bake the shells at 150° for 8 - 10 minutes 80 ml heavy cream
55 g egg whites and leave them to cool completely.
light brown food coloring paste Melt chocolate and hazelnut praliné in
150 g sugar a bowl over a bain-marie and remove
50 ml water HAZELNUT PRALINÉ from the heat. Bring heavy cream to
55 g egg whites 50 g sugar a boil in a small saucepan and pour
15 g sugar 50 g roasted hazelnuts it over the chocolate while you use a
昀椀nely chopped hazelnuts 1 pinch of salt spatula to stir from the centre out.
Continue to stir until the chocolate
Sieve almond 昀氀our, hazelnut 昀氀our and Carefully melt sugar to a golden mixture is smooth and glossy. Emulsify
icing sugar into a bowl and add 55 g of caramel in a small saucepan. Remove with an immersion blender. Place the
egg whites and food coloring paste. from the heat and stir in the roasted hazelnut ganache in the fridge for a
Bring sugar and water to a boil in a hazelnuts and salt. Pour the caramel- couple of hours.
small saucepan and cook to 118 ºC. ized hazelnuts onto a piece of baking
paper and leave to cool. Grind the Pair the macaron shells. Transfer the
Whisk the remaining 55 g of egg whites caramelized hazelnuts to a paste in a hazelnut ganache to a piping bag with
and 15 g of sugar to sti昀昀 peaks in a stand durable mini grinder. a small, round nozzle. Pipe a ring of
mixer and gently pour in the hot sugar ganache on half of the shells, 昀椀ll the
syrup in a thin stream while whisking. ring with hazelnut praliné and sandwich
Continue to whip the meringue until the macarons. Store the macarons in
glossy, sti昀昀 peaks form and the bowl has the fridge for at least 24 hours.
cooled to room temperature. Fold a little
of the meringue into the almond mixture
to soften it, then gently fold in the rest.

191
Juanvi

HAZELNUT

Serves 8

HAZELNUT PRALINÉ HAZELNUT SHORTCRUST COOKIE

30 g sugar 125 g oat 昀氀our 50 g butter
30 g roasted hazelnuts 25 g hazelnut 昀氀our 50 g sugar
1 pinch of salt 50 g icing sugar 75 g brown sugar
75 g cold butter 1 egg
Carefully melt sugar to a golden 1 pinch of salt 1
/3 tsp 昀氀aked salt
caramel in a small saucepan. 1
/2 egg 75 g 昀氀our
Remove from the heat and stir in the 1
/2 tsp baking powder
roasted hazelnuts and salt. Pour the Add oat 昀氀our, hazelnut 昀氀our, icing sugar, 30 g roasted hazelnuts
caramelized hazelnuts onto a piece butter and salt to a food processor and 30 g hazelnut praliné
of baking paper and leave to cool. quickly blitz to combine. Add the egg
Grind the caramelized hazelnuts to and blitz to combine. Roll the dough Melt the butter in a small saucepan
a paste in a durable mini grinder. out thinly between two sheets of baking and remove from the heat. Add sugar,
paper and refrigerate for at least 1 hour. brown sugar, egg and salt to a bowl
FAVOURITE NUT and whisk until light and airy, add the
I use the wonderful, chubby hazelnuts Line a tart ring (16 cm diameter, 3 1/2 butter. Sift 昀氀our and baking powder
from Piemonte for both the macarons cm high) with the dough and bake for and gently fold it into the batter. Add
and the tart. about 10 minutes at 175 ºC until golden, the hazelnuts.
while preparing the cookie.
Pour the batter onto the warm short-
crust. Transfer the hazelnut praliné to
a piping bag with a small, round nozzle
and pipe a bit of praliné into the batter
a couple of places. Bake the tart for
an additional 20 minutes until golden
brown. Leave to cool completely.

192
Juanvi
Juanvi

194
Juanvi

HAZELNUT GANACHE DECORATION

150 g caramel chocolate, preferably mini macarons
Dulcey 32 % from Valrhona roasted hazelnuts
30 g hazelnut praliné
100 ml heavy cream Decorate the tart with mini macarons
and half hazelnuts just before serving.
Melt chocolate and hazelnut praliné in
a bowl over a bain-marie and remove FABULOUS FRESHLY BAKED
from the heat. Bring heavy cream to The tart is best by far when freshly
a boil in a small saucepan and pour baked, but can also be baked the day
it over the chocolate while you use a before. However hold the ganache and
spatula to stir from the centre out. decoration until the day of serving.
Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify
with an immersion blender.

Place the hazelnut ganache in the

fridge for a couple of hours. Pour the
hazelnut ganache on top of the cookie
tart and leave to refrigerate for at least
an hour until ganache has set.

195
Juanvi

BLA
CK
BER
RY
196
Juanvi

MILK
CHO
CO
LATE
197
Juanvi

BLACKBERRY · MILK CHOCOLATE

Big, juicy, sunkissed blackberries from Amager Fælled paired with sweet milk chocolate and
conjured into an alluring, deep red tart and matching macarons.

The small blackberry macarons consist in all simplicity of crunchy almond shells paired
with a velvet soft and lightly fruity milk chocolate ganache.

The blackberry tart however is hardly as modest and o昀昀ers 10 delicate layers of milk
chocolate mazarin, blackberry compote and blackberry ganache. On top; fresh blackberries,
mini macarons and sorrel leaves on a chocolate string. My signature doodle.

40 macarons

MACARON SHELLS Pour the batter into a piping bag 昀椀tted BLACKBERRY GANACHE
150 g almond 昀氀our with a small, round nozzle and pipe 120 g Azélia 35 % from Valrhona
150 g icing sugar small macaron shells on a baking tray 40 g blackberry purée
55 g egg whites lined with baking paper. Bake the shells 40 ml heavy cream
bordeaux food coloring paste at 150 ºC for 8 - 10 minutes and leave
150 g sugar them to cool completely. Melt chocolate in a bowl over a
50 ml water bain-marie and remove from the heat.
55 g egg whites Bring blackberry purée and heavy
15 g sugar cream to a boil in a small saucepan
and pour it over the chocolate while
Sieve almond 昀氀our and icing sugar into you use a spatula to stir from the
a bowl and add 55 g of egg whites centre out. Continue to stir until the
and food coloring paste. Bring sugar chocolate mixture is smooth and glossy.
and water to a boil in a small sauce- Emulsify with an immersion blender.
pan and cook to 118 ºC. Place the blackberry ganache in the
fridge for a couple of hours.
Whisk the remaining 55 g of egg
whites and 15 g of sugar to sti昀昀 peaks Pair the macaron shells. Transfer the
in a stand mixer and gently pour in the blackberry ganache to a piping bag
hot sugar syrup in a thin stream while with a small, round nozzle. Pipe ganache
whisking. Continue to whip the meringue on half of the shell and sandwich the
until glossy, sti昀昀 peaks form and the macarons. Store the macarons in the
bowl has cooled to room temperature. fridge for at least 24 hours.
Fold a little of the meringue into the
almond mixture to soften it, then gently
fold in the rest.

198
Juanvi
BROMBÆR · CHOKOLADE
Juanvi
Juanvi

BLACKBERRY · MILK CHOCOLATE

Serves 8

COCOA SHORTCRUST CHOCOLATE MARZIPAN BASE STOP CAKE WASTE

120 g oat 昀氀our 100 g 昀椀nely ground marzipan Turn the cake leftovers to luxury
20 g almond 昀氀our 100 g sugar rum balls.
10 g cocoa powder 100 g soft butter
50 g icing sugar 2 eggs
75 g cold butter 100 g Azélia 35 % from Valrhona BLACKBERRY COMPOTE
1 pinch of salt 30 g oat 昀氀our 15 g sugar
1
/2 egg 1 pinch of salt 1 g pectin NH
70 g blackberry purée
Add oat 昀氀our, almond 昀氀our, cocoa Add marzipan, sugar and softened 5 ml lemon juice
powder, icing sugar, butter and salt butter to a bowl and whisk until light
to a food processor and quickly blitz and airy. Beat in eggs one at a time. Mix sugar and pectin. Heat blackberry
to combine. Add the egg and blitz to Melt chocolate in a bowl over a purée and lemon juice 40 ºC in a small
combine. Roll the dough out thinly bain-marie and fold it into the batter. saucepan and stir in the pectin sugar.
between two sheets of baking paper Fold in the 昀氀our and salt. Pour the bat- Bring the blackberry mixture to a boil
and refrigerate for at least 1 hour. ter thinly (barely 1/2 cm) onto a baking and cook for a few minutes. Remove
Line a tart ring (16 cm diameter, 3 1/2 tray lined with baking paper and bake from the heat and let it cool.
cm high) with the dough and bake for for about 10 minutes at 175 ºC until
about 15 minutes at 175 ºC. golden brown. Remove the cake from Spread a thin layer of compote on the
the oven and leave to cool completely. marzipan bases and refrigerate while
preparing the blackberry ganache.
CHOCOLATE LAYER With a cake ring cut out three circles
50 g Azélia 35 % from Valrhona (15 cm diameter).

Melt the chocolate over a bain-marie

and remove the bowl from the heat.
Brush the tart shells with a thin layer of
chocolate and quickly refrigerate for a
moment until the chocolate has set.

201
Juanvi

BLACKBERRY GANACHE ASSEMBLING DECORATION

240 g white chocolate, preferably Ivoire Place a chocolate marzipan base on the 20 g white chocolate, preferably Ivoire
35 % from Valrhona shortcrust and pour a bit of blackberry 35 % from Valrhona
70 g blackberry purée ganache on top. Leave the tart in the bordeaux food coloring powder
70 ml heavy cream fridge for a moment. Repeat with bases fresh blackberries
10 ml lemon juice and ganache. Leave the 昀椀nished tart in mini macarons
the fridge for a couple of hours. red sorrel
Melt chocolate in a bowl over a bain-
marie and remove from the heat. Bring Melt chocolate in a bowl over a bain-
blackberry purée, heavy cream and marie and remove from the heat.
lemon juice to a boil in a small saucepan Add the coloring powder. Transfer the
and pour it over the chocolate while you chocolate to a freezer bag with a tiny
use a spatula to stir from the centre whole in the one corner and drizzle the
out. Continue to stir until the chocolate chocolate over the tart with a 昀椀rm hand.
mixture is smooth and glossy. Emulsify
with an immersion blender. Decorate with blackberries, mini
macarons and red sorrel just before
serving.

AT ITS BEST
The tart will do 昀椀ne for a couple of
days in the refrigerator, but is at its
best when just baked.

SIMPLIFICATION
Do you want to skip a step or two?
Bake the mazarin directly in the tart
ring. Top with a thin layer of compote
and ganache et voilà. I of course vote
for the wild cut.

202
Juanvi

203
Juanvi

STR
AW
BER
RY
204
Juanvi

CH
AM
PAG
NE
205
Juanvi

Strawberry, champagne, chocolate and gold. A true

party quartet.

Just the sight of the pastel, whimsical party cake

and the matching macarons will get the party going.
And the taste? It is wilder still.

Who is getting married soon?

206
Juanvi
Juanvi

STRAWBERRY · CHAMPAGNE

40 macarons

MACARON SHELLS CHAMPAGNE GANACHE WITH DECORATION

150 g almond 昀氀our STRAWBERRY edible gold dust
150 g icing sugar 180 g white chocolate, preferably Ivoire vodka
55 g egg whites 35 % from Valrhona
pink food coloring paste 30 ml reduced champagne Mix gold dust and vodka in a small
150 g sugar 30 g strawberry purée bowl and with a brush splash gold on
50 ml water 30 ml heavy cream the shells.
55 g egg whites 5 ml lemon juice
15 g sugar PINK BUBBLES
Melt chocolate in a bowl over a Buy a delicious champagne, drink
Sieve almond 昀氀our and icing sugar into bain-marie and remove from the heat. a little glass and reduce the rest
a bowl and add 55 g of egg whites Bring champagne, strawberry purée to half in a small saucepan. I have
and food coloring paste. Bring sugar heavy cream and lemon juice to a used the nice, delicate pink bubbles
and water to a boil in a small sauce- boil in a small saucepan and pour it from Moët & Chandon.
pan and cook to 118 ºC. over the chocolate while you use a
spatula to stir from the centre out.
Whisk the remaining 55 g of egg Continue to stir until the chocolate
whites and 15 g sugar to sti昀昀 peaks in mixture is smooth and glossy. Emulsify
a stand mixerof and gently pour in the with an immersion blender. Place the
hot sugar syrup in a thin stream while champagne ganache in the fridge for
whisking. Continue to whip the meringue a couple of hours.
until glossy, sti昀昀 peaks form and the
bowl has cooled to room temperature. Pair the macaron shells. Transfer the
Fold a little of the meringue into the champagne ganache to a piping bag
almond mixture to soften it, then gently with a small, round nozzle. Pipe ganache
fold in the rest. on half of the shell and sandwich the
macarons. Store the macarons in the
Pour the batter into a piping bag 昀椀tted fridge for at least 24 hours.
with a small, round nozzle and pipe
small macaron shells on a baking tray
lined with baking paper. Bake the shells
at 150 ºC for 8 - 10 minutes and leave
them to cool completely.

208
Juanvi
Juanvi

STRAWBERRY · CHAMPAGNE

Serves 8

CRUNCHY BASE SPONGE CAKE CHAMPAGNE CREMEUX

50 g white chocolate, preferably Ivoire 35 g sugar 1
/2 leaf of gelatine
35 % from Valrhona 1 egg 140 g white chocolate, preferably Ivoire
20 g feuilletine 35 g oat 昀氀our 35 % from Valrhona
10 g popping candy 1
/4 tsp baking powder 2 egg yolks
a bit of lemon zest 15 g sugar
Whisk sugar and egg until light and 100 ml heavy cream
Melt the chocolate in a bowl over a airy, sieve together 昀氀our and baking 50 ml reduced champagne
bain-marie and remove from the heat. powder and fold into the egg mixture. 10 ml lemon juice
Stir in feulletine, popping candy and
lemon zest. Roll out the mixture thinly Pour the batter onto a baking sheet Soak the gelatine in cold water. Melt
between two pieces of baking paper with baking paper and bake for about the chocolate in a bowl over a bain-
and freeze for 5 minutes. 10 minutes at 200 ºC until golden marie and remove from the heat. Whisk
brown. Leave to cool. Cut out a base egg yolks and sugar together in a
Use a warm cake ring (14 cm diameter) with a cake ring (14 cm diameter). separate bowl.
to cut out a round base and return the
base to the freezer. Bring heavy cream, champagne and
CHAMPAGNE GELÉE lemon juice to a boil in a small sauce-
1
/2 leaf of gelatine pan and pour into the egg yolks while
35 ml reduced champagne whisking. Return the mixture to the
saucepan and heat to 83 ºC while stir-
Soak the gelatine in cold water. Bring ring continuously. Immediately remove
the champagne to a boil in a small from the heat and strain the custard.
saucepan and remove from the heat.
Squeeze out excess water from the Squeeze any excess water from
gelatine and dissolve the gelatine in the gelatine and stir into the warm
the warm champagne. Let the gelée custard until fully dissolved. Pour the
cool to room temperature. custard over the chocolate and use
a spatula to stir from the centre out.
Carefully pour the champagne gelée Continue to stir until the chocolate
into a cake ring (14 cm diameter) lined mixture is smooth and glossy. Emulsify
with cling 昀椀lm and freeze while making with an immersion blender.
the cremeux.
Pour 180 g of champagne cremeux
onto the frozen gelée and freeze until
the cremeux is frozen solid.

210
Juanvi

211
Juanvi

STRAWBERRY MOUSSE
1 1/2 leaves of gelatine
220 g white chocolate, preferably Ivoire
35 % from Valrhona
100 g strawberry purée
10 ml lemon juice
220 ml heavy cream

Soak the gelatine in cold water. Melt

the chocolate in a bowl over a bain-
marie and remove from the heat. Bring
strawberry purée and lemon juice to a
boil in a small saucepan and remove
from the heat. Squeeze out excess water
from the gelatine and dissolve the
gelatine in the hot strawberry purée.
Pour over the chocolate and use a
spatula to stir from the centre out.
Continue to stir until the chocolate mixture
is smooth and glossy. Emulsify with an
immersion blender.

Lightly whip the heavy cream. Fold a

little of the whipped cream into the
chocolate 昀椀rst, then gently fold in the
rest. Pour about half of the mousse
into a round silicone mould (16 cm
diameter) and gently press the frozen
cremeux into the mousse (gelée facing
down). Pour the rest of the mousse
on top. Press the sponge cake and
the crunchy base into the mousse and
freeze overnight.

212
Juanvi

GLAZE CHOCOLATE RIBBON AND

3 leaves of gelatine DECORATION
75 g white chocolate, preferably Ivoire 120 g white chocolate, preferably Ivoire
35 % from Valrhona 35 % from Valrhona
50 ml heavy cream pink food coloring powder
25 ml water edible gold dust
75 g sugar vodka
75 g glucose syrup
pink food coloring paste Melt and temper the chocolate and stir
in coloring powder. Spread a thin layer
Soak the gelatine in cold water. of chocolate on two long, narrow pieces
Finely chop the chocolate and add to of acetate sheet (51 x 3 1/2 cm and 51 x
a plastic jug. Bring heavy cream, water, 2 1/2 cm). Lift the acetate sheet o昀昀 the
sugar and glucose syrup to a boil and table and let the chocolate set slightly.
remove from the heat. Squeeze out Wrap them around a cake ring (16 cm
excess water from the gelatine and diameter) and refrigerate until the
dissolve in the heavy cream. Pour the chocolate ribbons have set.
hot cream over the chocolate and stir
until the glaze is smooth and glossy. Pour the remaining chocolate in a
Add food colouring paste and emulsify chocolate mould and softly knock on
with an immersion blender. the form to remove any bubbles of
air. Scrape o昀昀 excess chocolate. Turn
Place a piece of cling 昀椀lm on the surface the chocolate mould upside down and
of the glaze and let cool to about 35 ºC balance it on a box until the chocolate
Place the frozen cake on a small cake has set.
ring and pour the glaze over the cake.
Let the glaze set before removing any Mix gold dust and vodka in a small
droplets under the cake with a small bowl. Splash gold on the chocolate
knife. Leave the cake to defrost on a ribbon and decoration with a brush.
plate in the refrigerator.

GEAR DECORATION
The chocolate mould which I have used mini macarons
for the chocolate decoration is ’Elegant edible gold leaf
Pistoles’ from Callebaut.
Carefully place the chocolate ribbons
around the cake from the top and
decorate with mini macarons, chocolate
decoration and gold leaf just before
serving.

NO CAKE PANIC
Yes the cake has a lot of elements, but
all of the cake can be prepared days
(or weeks) in advance. So prepare the
cake in time and just glaze and decorate
the cake on the big day.

213
Juanvi
Juanvi
Juanvi

MA
C
AR
ON
216
Juanvi

G
U
ID
E
217
Juanvi

MACARON GUIDE
The perfect macaron? Crisp and chewy on the outside, juicy and soft on the
inside. Completely round with a smooth, slightly shiny surface. And with a nice tall
foot, of course.

1 Weigh the quantities precisely. Even a few grams of sloppy can make a
di昀昀erence to the macarons.

2 Prefer store bought, extra 昀椀ne almond 昀氀our. It results in a nice smooth surface
and a lovely dense texture.

3 Make your own 昀氀our of other nuts, but only give the nuts a quick grind in the
mini grinder so that the nuts will not release oil.

4 Preferably use egg whites from whole eggs. A lot of the pasteurized egg
whites have water added.

5 Whisk at high speed, when pouring the hot syrup in the egg whites and
pour alongside the side of the bowl so the syrup does not hit the whisk.

6 Continue whisking at medium speed till the meringue is chewy and shiny and
below 50 °C.

7 Using a spatula, fold a little of the meringue in the almond mixture 昀椀rst
and mix till the batter is uniformly and without lumps.

8 Add the rest of the meringue and fold gently till it is uniform, shiny and slowly
drips o昀昀 the spatula when you lift it.

9 Push the batter well into the piping bag to prevent air bubbles.

10 Draw a template with small circles, so you have something to aim for when
piping the shells.

11 Bake the shells on baking paper instead of a silicone mat. It allocates the heat
better and makes the feet more beautiful.

218
Juanvi

12 Lightly knock underneath the baking tray after piping the shells to remove
any air bubbles.

13 Put the shells directly into the oven after piping. You can easily leave them to
rest for half an hour, but they will lose a bit of their shine.

14 Keep an eye on the shells while baking. Turn down the temperature if they
start to turn brown.

15 Pair the macaron shells so they match in size.

16 Do not be modest when it comes to the 昀椀lling. Every macaron needs generous
amount of ganache. Life is simply too short for dry macarons.

17 Leave the 昀椀nished macarons in the fridge for at least 24 hours, it will make the
shells and ganache melt together.

18 Take out the macarons before serving so they have time to temper.

19 Do not save on quality ingredients. They do matter both in taste and texture.
All of my macarons have been spoiled with Valrhona chocolate bought at
Estate Co昀昀ee.

20 If possible, use homemade berry purée for your macarons. Bring frozen berries
to a boil, leave to simmer for a couple of minutes and strain to remove kernels
and 昀椀lm.

21 Store your macarons in an airtight container in the fridge - they will stay fresh
for a week without any problems. If you want to bake the macarons weeks in
advance, you can easily store them in the freezer.

22 Most importantly: Do not despair, should your macarons not be perfect on

your 昀椀rst try or your fourth. The tiny macarons can be quite mischievous.
Luckily crooked feet also taste wonderful.

219
Juanvi
Juanvi
Juanvi
Juanvi
Juanvi
Juanvi

MACARON
by Maja Vase

© Forlaget Lækkerier 2022

First published in 2022, 1. edition

ISBN: 978-87-972376-2-5

Art direction: Pia de Thurah

Photographer:: Maja Vase
Portrait: Chris Tonnesen
Editor: Mika Wul昀昀

Printed in Europe by GPS

All rights reserved. No parts of this work may

be reproduced or utilized in any form or by
any means, digitaly or in print, without the
permission of the publisher.

FORLAGET LÆKKERIER
Prøvestensbroen 3A, st
2300 København S
lækkerier.com

229