Livretpremiumgastronomie2010 Angl

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EmmanuelRyon

StéphaneGlacier

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I am pleased to share with you today my vision of modern “Pâtisserie” through these recipes which I hope will make you keep loyal your customers and develop your trades.I have been in charge of the “Pâtisserie-Café Pouchkine” in Moscow for 5 years where I have created a whole range of desserts. With my collaborator Johann Vexelaire, we want to invite you to a journey in the great Eastern countries in a world full of contrast where East meets West.

As we always want the best quality products in order to deliver the most �avoursome tasting, we have chosen the highly grade Premium Gastronomie Product range which allow us to turn our recipes into wonderful delicacies.

I now propose you to continue this adventure with me in Paris at the new Pâtisserie Café Pouchkine.

Emmanuel RYONWorld Pastry Cup Champion Meilleur Ouvrier de France Executive Pastry Chef "Pâtisserie-Salon de thé-Café Pouchkine" - Moscow - ParisJohann VEXELAIRE Head Pastry Chef

Stephane Glacier who is consultant in Pâtisserie, Chocolate making and Confectionery has a very rich professional background. He teaches French Pâtisserie worldwide in prestigious schools, organises training for professionals and classes opened to the public. He has also written numerous Patisserie books.

He became “Best French Craftsman” in Pâtisserie in 2000 and was the coach of the French Pastry team who won the World Pastry Cup (team contest) in the USA in 2006. He opened his own shop called “Pâtisseries et Gourmandises par Stéphane Glacier” in 2008 in Colombes around Paris.

Because he always looks for the best quality products and he is known for his expertise and his technical competency, it is naturally that he has chosen to work with Griottines and Cointreau which he has been the ambassador for 20 years.

Stéphane GLACIERMeilleur Ouvrier de France Pâtissier 2000Winner of «Champion d’Europe» sugar art competition 1997«Pâtisseries et Gourmandises par Stéphane Glacier» - Colombes (92)www.stephaneglacier.com

Chef’s presentation

Christmas LogPromenade

MouthfulCentaur

VerrineAmber

Macaroons Planteur Cocktail

TartletCoconut and Passionfruit

CakeChina’s Dream

Small logFresh Temptation

EntremetsThe St Sylvestre®

Summary

5

ASSEMBLYLay a sheet of orange hazelnut cake and sprinkle with syrup. Spread caramel on top. Lay another cake sheet and sprinkle with syrup. Spread 450g Cointreau bavaroise. Put the set caramel and Griottines cream on top. Add the last syrup soaked cake sheet. Cover and smooth with the rest of the cream. Freeze.

DECORATIONDust slightly with cocoa powder. Glaze with neutral glaze coloured with orange colouring. Cut cake to desired size. Decorate with macaroons and dark chocolate threads.

Whole milk....................... 375 gPouring cream (35%MF) 375 gEgg yolks........................... 180 gSugar.................................. 190 gOrange zests.................... 18 gGelatine leaves................ 22 gCointreau 60°................... 60 gWhipped cream............... 750 g

COINTREAU® BAVAROISE 5Soak gelatine leaves in cold water. Prepare a custard and add drained gelatine. Leave to cool down. Add Cointreau and fold in whipped cream.

Sugar.................................. 240 gMilk..................................... 630 gPouring cream (35%MF) 630 gEgg yolks........................... 360 gSugar.................................. 150 g«Fleur de sel» salt........... 6 gGelatine sheet................. 12 gGriottines.......................... 750 g

CARAMEL AND GRIOTTINES® CREAM4Prepare a dark caramel with 240g sugar. Pour hot cream and milk and stir. Sprinkle with «Fleur de sel» salt. Mix egg yolks and sugar until sugar is completely dissolved. Bring caramel back to the boil and pour over egg yolks.

Cook to reach 85°C. Add drained gelatine and mix well. Pour mixture onto tray and sprinkle with Griottines. Put in the freezer.

Sugar.................................. 500 gPouring cream (35%MF) 300 gButter................................. 150 g«Fleur de sel» salt.......... 2.5 g

SALTY CARAMEL («FLEUR DE SEL»)3Prepare a quite dark caramel (with no water). Pour cream and stir. Sprinkle with “Fleur de sel” salt. Add little by little butter. Bring back to the boil and pour onto shallow tray.

30° B syrup....................... 600 gWater.................................. 200 gOrange/bitter orangepuree.................................. 200 gCointreau 60°.................. 100 g

ORANGE AND COINTREAU® SYRUP2

Mix all the ingredients together.

Icing sugar....................... 300 gHazelnut powder........... 300 gWhole eggs..................... 400 gEgg yolks.......................... 160 gEgg whites....................... 550 gCaster sugar..................... 200 gOrange zests................... 10 gFlour................................... 400 g

ORANGE HAZELNUT SPONGE CAKE1Recipe for 3 sheets

Whisk whole eggs, egg yolks, icing sugar, hazelnut meal and orange zests together. In another bowl, whisk egg whites with sugar. Fold ¼ egg whites in the �rst mixture. Add �our and stir again. Fold in remaining egg whites

delicately. Spread 750g mixture per sheet and bake in a convection oven at 180°C for approximately 10 mn.

Recipe for 1 frame 60 x 40cm and 4,5cm high

Original creation byStéphane GLACIERMeilleur Ouvrier de France Pâtissier

EntremetsThe St Sylvestre®

Cointreaubavaroise

Salty caramel(«Fleur de sel»)

Caramel andGriottinescream

Orangehazelnutspongecake

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Jelli�ed strawberry (Mara des bois) coulis

Limespongeroll

Mousselinecream

DECORATION FOR SMALL LOGSCut sponge into bands (4cm large). Cover top and sides of the cake with Cointreau mousseline cream. Leave in the fridge for 1 hour. Cover again with Cointreau mousseline cream and create some ridges with a cake decorating comb.Cut 7cm long logs.Decorate with chocolate decoration, some green chocolate plates and a fresh strawberry or raspberry.

DECORATION FOR SMALL INDIVIDUAL CAKESCut cake into rectangles (10 x 3,5cm).Use a piping bag with a neutral nozzle to decorate the cake. Make some small mousseline Cointreau cream �ames on half of the top of the cake.Next to the cream, place a dark chocolate plate (1,5cm x 8cm) and decorate with a fresh strawberry or raspberry.

ASSEMBLYLay a sheet of lime sponge in a 60 x 40cm large and 4,5cm high frame. Pour Cointreau syrup on top. Spread 550g Cointreau mousseline cream. Lay another lime sponge. Pour some syrup on top.Spread 300g Cointreau mousseline cream. Place frozen jelli�ed strawberry (Mara des bois sauce) coulis on top. Spread 300g Cointreau mousseline cream. Lay the third and last sponge cake. Pour Cointreau syrup again. Cover with 550g Cointreau mousseline cream. Freeze.

Full cream milk.............. 2000 gEgg yolks......................... 400 gSugar................................. 500 gCustard powder(for pastry cream)......... 180 gButter................................ 160 gButter................................ 750 gCointreau 60°................. 180 gLemon zests................... 12 gLime zests....................... 12 gOrange zests.................. 15 g

COINTREAU® AND CITRUSMOUSSELINE CREAM

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Boil milk with zests. Make a thick custard (pastry cream) then fold in 160g butter. Pour onto a shallow tray and leave to cool down.In a mixer, emulsify cold custard with 750g of soft butter and Cointreau.

Strawberry puree(Mara des bois).............. 870 gPectin NH......................... 11 gCaster sugar.................... 125 gGlucose............................ 105 gInverted sugar............... 30 g

JELLIFIED STRAWBERRY COULIS3Mix sugar and pectin together. Heat strawberry puree with glucose and inverted sugar. Add sugar and pectin in hot strawberry puree. Bring to the boil then pour immediately in

silicon mould or frame. Place in freezer immediately.

30° B syrup..................... 400 gWater................................ 130 gCointreau 60°................. 50 g

COINTREAU® SYRUP2

Mix all the ingredients together.

Whole eggs..................... 480 gEgg yolks.......................... 190 gSugar 1............................. 390 gEgg whites...................... 300 gSugar 2............................. 100 gCream of tartar.............. 2 gFlour.................................. 300 gLime zests........................ 10 g

LIME SPONGE ROLL1

Beat whole eggs, egg yolks, lime zest and 390 g of sugar together. In a bain marie, heat mixture to 45°C. With an electric mixer, whisk until completely cold. In a separate bowl whisk egg whites with remaining sugar (2). Fold ¼ egg whites

into lime zest mixture. Add sifted �our, then add rest of egg whites. Spread 580 g of sponge cake mixture onto each baking tray. Bake at 200 °C for 10 mn. Set aside.

For 3 baking sheets 60 x 40cm – 580g / sheet

Recipe for 1 frame 60 x 40cm

Small logFresh Temptation

Original creation byStéphane GLACIERMeilleur Ouvrier de France Pâtissier

9

Red stripedJoconde cake

CointreauGriottines

CinnamonGenoa cake

Matcha teaGenoa cake

ASSEMBLY

1. In a 16 x 16 x 4cm frame pour 400g Matcha Genoa cake and sprinkle with 90g strained Cointreau Griottines. Cover with 400g cinnamon Genoa cake. Bake at 170°C for 35 mn.

2) In a 60 x 40cm frame pour all the Matcha Genoa cake and sprinkle with 540g strained Cointreau Griottines. Cover with the cinnamon Genoa cake and bake at 170°C for about 45mn.

DECORATION

When cold, glaze slightly cake and place a sheet of red striped Joconde cake. Cut properly cake edges. Glaze top and sides with neutral glaze. Decorate with Griottines, Matcha tea powder and praline crumble rectangles.

Flour................................... 40 gButter................................. 40 gCaster sugar..................... 40 gAlmond powder............. 40 gSalt...................................... 1 gCinnamon......................... 1 gPraline................................ 30 g

PRALINE CRUMBLE5In an electric mixer �tted with the paddle, mix creamed butter with �our then add all the other ingredients. Fold in praliné. Spread to obtain a sheet 0,5mm thick and keep in the fridge. Cut 2 x

3cm rectangles and store in the freezer. Bake at 160°C for about 10mn (convection oven). Sprinkle with icing sugar.

JOCONDE CAKE4 Your usual recipe

RED CIGARETTE PASTE3 Your usual recipe

Marzipan 50%................ 1000 gCinnamon powder....... 30 gVanilla pods.................... 3Salt..................................... 6 gWhole eggs..................... 700 gFlour.................................. 110 gStarch (corn �our)........ 110 gPremium AmarettoLiquor 60°....................... 100 gButter................................ 350 gTotal weigh : 2400 g

CINNAMON GENOA CAKE2In an electric mixer �tted with the paddle, mix marzipan with cinnamon, salt and grated vanilla. Add eggs little by little and beat for about 10 mn. Sift �our and starch together and add to marzipan mixture. Add Amaretto. Pour lukewarm melted butter. For baking method, see “Assembly” chapter.

Marzipan 50%............... 1000 gMatcha green tea......... 35 gVanilla pods.................... 3Salt..................................... 6 gWhole eggs..................... 700 gFlour.................................. 110 gStarch (corn �our)......... 110 gPremium Amaretto Liquor 60°........................ 100 gButter................................ 350 gTotal weigh : 2400 g

GREEN TEA GENOA CAKE1In an electric mixer �tted with the paddle, mix marzipan with green tea, salt and grated vanilla.Add eggs little by little and beat for about 10mn. Sift �our and starch together and add to marzipan mixture. Add Amaretto. Pour lukewarm melted butter. For baking method, see “Assembly” chapter.

Recipe for 6 cakes 16 x 16 or 60 x 40cm frame

Original creation byEmmanuel RYONWorld Pastry Cup Champion

CakeChina’s Dream

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Passõa andcoconut jelly

Light vanilla cream

Vienneseshortbread

DECORATION

Glaze the Passõa jelly and vanilla cream pallet with caramel glaze. Sprinkle each shortbread with icing sugar. Place a pallet on each base. Glaze each small (4cm) Passõa jelly pallets and place on each cake. Decorate with thin mango slices, vanilla pods and gold leafs.

ASSEMBLY

In 7cm large tart rings, line the inside of the rings with 2cm high plastic band (or use soft moulds). Pour 30g Passõa jelly (which starts to set).In 4cm large soft moulds, pour 8g Passõa jelly. Keep everything in the freezer.On the 7cm large Passõa jelly discs, pour 25g vanilla cream. Keep again in the freezer until mixture sets completely.

CARAMEL GLAZE4

See «Promenade» log recipe.

Gelatine sheets.............. 5 gPouring cream (35%MF) 250 gVanilla pod....................... 1Sugar 1.............................. 10 gEgg yolks.......................... 60 gWater.................................. 30 gCaster sugar 2................. 60 gGlucose............................. 20 gEgg whites....................... 50 g

LIGHT VANILLA CREAM 3Soak gelatine in cold water. Make a custard with cream, grated vanilla, sugar (1) and egg yolks.

Add drained gelatine and leave to cool down at room temperature. Make an Italian meringue: cook water, sugar (2) and glucose together (to 116°C) and pour slowly on soft peak egg whites whisking continuously until meringue is completely cold. Mix both mixtures together and keep aside.

Coconut puree.............. 550 gLime zests....................... 2 gGelatine sheet............... 10 gPassõa concentrate 40° 70 g

PASSÕA® LIQUOR AND COCONUT JELLY2Soak gelatine in cold water. Heat coconut puree and lime zests (about 40°C).Add drained gelatine, stir. Add Passõa. Keep aside.

Butter................................ 250 gIcing sugar....................... 100 gSalt..................................... 2 gVanilla powder............... 2 gEgg whites....................... 40 gFlour (type 55)................ 300 g

VIENNESE SHORTBREAD 1In an electric mixer �tted with the paddle, mix soft butter and icing sugar together. Add salt, vanilla then egg whites. Fold in �our. Spread to 0,5mm thick and cut 7cm large bases. Keep in the fridge. Pipe the rest of mixture around each base using a star nozzle (A8). Bake at 165°C for about 15 mn. Keep aside.

Recipe for 16 individual cakes

Original creation byEmmanuel RYONChampion du Monde de la Pâtisserie

TartletCoconut andPassionfruit

13

ASSEMBLY

Turn yellow macaroons upside down. Spread with planteur con�t and sandwich them with orange macaroons. Keep aside in the fridge.

Pineapple puree............................................. 600 gOrange and bitter orange puree.............. 250 gMango puree................................................... 150 gPinches of cinnamon powder.................... 2Vanilla pod........................................................ ½Pectin NH.......................................................... 12 gSugar................................................................... 12 gSt James rum 54°............................................ 50 gZest of 1 lime.................................................... 1

PLANTEUR CONFIT3

Mix sugar with pectin NH. In a saucepan, heat mango, bitter orange and pineapple purees.Add vanilla, cinnamon and lime zest.Add sugar and pectin in hot purees. Heat to 105°C. Pour mixture into shallow tray. Blend mixture with spatula to make it smooth and add rum.

ORANGE MACAROONS2

Identical to method for yellow macaroon. Replace yellow food colour by orange food colour.

1.Same amount of siftedalmond meal and icingsugar (50% each)........... 600 gEgg whites....................... 110 gYellow powdered food colouring («egg yolkcolour»)............................... ½ g

YELLOW MACAROONS12.Sugar................................. 300 gWater................................. 75 gEgg whites...................... 110 gEgg white powder....... 1 g

With the �rst 3 ingredients: make an Italian meringue cooked at 118°C. Leave the mixer to run until meringue temperature reaches 35°C. Gradually fold meringue into almond mix.Gently mix almond mixture until it becomes soft and shiny.Pipe macaroons (3cm large) onto silicone sheet or baking paper.Bake in conventional oven at 150°C for about 12mn. Use double baking trays.

Mix to make a �rm paste.

Recipe for 120 macaroons

Original creation byStéphane GLACIERMeilleur Ouvrier de France Pâtissier

MacaroonsPlanteur Cocktail

15

Remy Martincaramel cream

Crispy buckwheatchocolates

Vanilla and Remy Martin ganache

ASSEMBLY

With a « mont blanc » nozzle, pipe 15g cognac ganache in mini chocolate cups and keep in the freezer. Spray with chocolate coating mixture to obtain a velvety look. Keep aside then stick onto a crispy buckwheat chocolate. Decorate with dark chocolate threads and gold leafs.

Dark couverturechocolate........................ 200 gCocoa butter.................. 200 g

CHOCOLATE COATING (SPRAYING MIXTURE)4Melt all the ingredients together.

Milk couverturechocolate 36%............... 140 gBuckwheat* or pu�ed rice.................. 70 g

CRUNCHY BUCKWHEAT CHOCOLATE3Temper couverture chocolate to about 30°C. Add buckwheat or pu�ed rice. Using 5cm large rings, �ll them with mixture to make thin round shapes.

* In specialised or organic shops.

Pouring cream (35%MF) 200 gVanilla pods.................... 1,5Inverted sugar................ 40 gLiquid vanilla.................. 5 gMilk couverturechocolate 36%............... 300 gDark couverturechocolate 70%............... 130 gSalted butter.................. 65 gRemy Martin Cognac 58° 40 g

REMY MARTIN® COGNAC GANACHE2Bring cream and vanilla to the boil and leave to infuse for about 10mn. In a copper pan, make a caramel with inverted sugar and pour hot vanilla cream on top. Pour whole preparation on chopped chocolates (dark and milk) and blend with an electric mixer. Add cognac and mix. Add butter to the ganache at about 35°C.

Caster sugar.................... 80 gGlucose............................. 25 gPinch of salt Hazelnut paste............... 90 gGelatine sheet................ 2.5 gPouring cream (35%MF) 140 gRemy Martin Cognac 58° 25 g

COGNAC CARAMEL CREAM1Soak gelatine sheet in cold water. In a copper pan cook sugar, glucose and salt to a temperature of 180°C.Pour over cream and add drained gelatine. Add hazelnut paste and Remy Martin Cognac. Blend well with an electric mixer. When cold, pour in mini dark chocolate cups (27mm large).

Recipe for 50 pieces

Original creation byEmmanuel RYONWorld Pastry Cup Champion

MouthfulCentaur

17

ASSEMBLY AND DECORATION

Pipe 30g chocolate cream in tilted verrines. Place an hazelnut dacquoise disc. Put in the fridge. Pour 25 g hazenut bavaroise. Keep aside in the fridge.Pipe a little whisky chantilly. Arrange a tuile and make a chantilly rosette in the centre.Decorate with a dark chocolate thread.

Icing sugar....................... 130 gOrange juice.................... 50 gMelted butter.................. 50 gFlour................................... 35 gZest of 1 orangeAlmond �akes................. 50 g

ORANGE TUILE5Mix all the ingredients together and keep in the fridge for 1 hour. Spoon tuiles on silicon paper and bake in convection oven at 180°C for 10 mn. Leave to cool down a little then cut to size with a cutter. Shape in a mould for tuiles.

Pouring cream (35%MF) 200 gCaster sugar..................... 30 gGlen Turner Whisky 60° 10 g

WHISKY CHANTILLY4Beat cream with all the other ingredients until �rm peaks.

Pouring cream (35%MF) 100 gMilk..................................... 100 gEgg yolks.......................... 50 gSugar.................................. 70 gGelatine sheet................. 4 gHazelnut paste................ 40 gWhipped cream.............. 200 g

HAZELNUT BAVAROISE3Make a custard, then pour on hazelnut paste. Add drained gelatine (soaked in cold water). Allow mixture to cool down then fold in whipped cream.

Icing sugar....................... 200 gRaw hazelnut meal....... 200 gEgg whites....................... 250 gCaster sugar..................... 60 gHazelnuts (chopped)... 100 g

HAZELNUT DACQUOISE2

Whisk egg whites with sugar. Sift icing sugar and hazelnut together and add to egg whites. Blend delicately and pour on 30 x 40cm tray.Sprinkle with hazelnuts and bake at 180°C for about 20mn.

For 1 frame 30 x 40cm

Full cream milk............... 200 gPouring cream (35%MF) 100 gSugar.................................. 50 gEgg yolks.......................... 50 gDark couverturechocolate 65%............... 150 g

CHOCOLATE CREAM1

Make a custard and pour on couverture chocolate. Whisk until smooth.

Recipe for 15 verrines (glasses) 12cl

Original creation byStéphane GLACIERMeilleur Ouvrier de France Pâtissier

VerrineAmber

Chocolate thread

Orange tuile

Whisky chantilly

Hazelnutdacquoise

Chocolatecream

Hazelnutbavaroise

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ASSEMBLY: In a stainless frame 40 x 60 x 4,5cm high, place Griottines Genoa cake. Spread with pear compote and add 400g strained Griottines. Cover with chestnut cake and sprinkle with syrup. Fill with vanilla cream up to the top of the frame. Keep in the freezer. Smooth the surface on top with the remaining vanilla cream. Cut bands 8cm large x 17,5cm long.DECORATION: Decoration 1: pipe with a “vermicelli” nozzle some chestnut mixture on top of meringue bands and keep in the freezer. Spray some dark chocolate coating mixture with spray gun. Glaze bands with caramel glaze et place decoration 1 on top. Close each side with log pieces and add some Griottines. Finish decorating with chestnut pieces, gold leafs and meringues.

Caster sugar.................... 360 gWater................................. 300 gPouring cream (35%MF) 300 gStarch (corn �our)........ 20 gGelatine sheets............. 10 g

CARAMEL GLAZE8Soak gelatine in cold water. Cook sugar (without water) until it reaches 185°C and add water. Mix cold cream and starch together and bring to the boil. Add little

by little caramel, then drained gelatine. Keep aside in the fridge. Conditions of use: Melt completely glaze to a temperature of 40°C then use it sligltly warm (22°C).

Chestnut paste.............. 300 gChestnut cream (sweet) 200 gButter................................. 125 g

CHESTNUT MIXTURE7Mix creamed butter with chestnut paste, then add chestnut cream.

Egg whites....................... 150 gCaster sugar 1................. 20 gCaster sugar 2................. 80 gCaster sugar 3................. 100 gIcing sugar........................ 55 gAlmond powder............. 55 g

ALMOND «KISSES»FOR BASE

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Whisk egg whites with sugar 1. Make a meringue with extra sugar 2. Sift sugar 3 with icing sugar

and almond meal and add to meringue. Pipe 15cm long bands (using a plain nozzle n°12). Pipe 1,5cm balls and arabesque decorations (using a plain nozzle n°6). Sprinkle with sugar. Bake at 150°C for about 1h30 (conventional oven).

Gelatine sheets.............. 28 gPouring cream (35%MF) 600 gVanilla pods..................... 3Egg yolks.......................... 250 gCaster sugar.................... 140 gWhite chocolate............ 250 gWhipped cream............ 1500 g

VANILLA CREAM5Soak gelatine in cold water. Make a custard and add drained gelatine. Pour on white chocolate. Leave to cool down and fold in whipped cream delicately.

Gelatine sheets.............. 8 gWater................................. 280 gCaster sugar.................... 140 gLime zests........................ 8 gPear in syrup................... 2700 gRaw sugar........................ 140 gButter................................ 140 g

LEMON FLAVOURED PEAR COMPOTE4Soak gelatine in cold water. In a saucepan, heat water sugar and zests. Leave to infuse for 30mn and strain. Dice pears and drain. In a saucepan, melt butter with raw sugar and add diced pears. Cook until juice has

completely disappeared. Add zest syrup and bring to the boil. Add drained gelatine and keep aside in the fridge.

Chestnut puree............. 70 gWater................................. 300 gCaster sugar.................... 30 gSt James Rum 54°......... 50 gor Griottines juice......... 450 g

CHESTNUT OR GRIOTTINES® SOAKING SYRUP3Heat chestnut puree and water together then add sugar and rum. Use the Griottine juice directly.

Egg yolks......................... 270 gBrown sugar................... 30 gChestnut paste.............. 300 gEgg whites...................... 260 gCaster sugar................... 130 gChestnut �our............... 140 gButter............................... 50 g

CHESTNUT CAKE2In an electric mixer, whisk egg yolks with brown sugar. Add chestnut paste. Whisk egg whites with caster sugar and fold in egg yolk mixture. Add chestnut flour and hot melted butter. Spread mixture on baking sheet in

frame. Bake at 170°C for about 10mn (convection oven).

Marzipan 50%................ 650 gLiquid vanilla.................. 20 gVanilla pods.................... 2Salt..................................... 4 gWhole eggs..................... 460 gChestnut �our................ 75 gStarch (corn �our)......... 75 gGriottines juice.............. 40 gButter................................ 240 gGriottines........................ 200 g

GRIOTTINES® GENOA CAKE1In an electric mixer �tted with the paddle, mix marzipan, vanilla and salt. Add eggs little by little and blend well for about 10mn. Sift �our and starch together and add to marzipan mixture. Add Griottine juice and chopped Griottines (or cut in half ). Pour hot melted

butter. Spread on baking sheet in frame. Bake at 170°C for about 10mn (convection oven).

Recipe for 1 frame 40 x 60 x 4,5cm

Original creation byEmmanuel RYONWorld Pastry Cup Champion

Christmas logPromenade