Praline Kalamansi Petits Gateaux
- Egg white - 240 g
- Brown sugar (light) - 120 g
- Icing sugar - 180 g
- Hazelnut powder - 200 g
- Cake flour - 60 g
- Chopped toasted hazelnuts - 80 g
Add the Powder and spread the Hazelnuts chopped.
Bake at 175c, 12-15 minutes.
Cut small disk 3.5cm diameter.
- Les vergers Boiron Kalamansi puree - 200 g
- Les vergers Boiron Mango Puree - 800 g
- Vanilla Pod - 2 pcs
- Icing sugar - 40 g
- Corn starch - 20 g
- Pectin NH - 12 g
- Butter - 200 g
- Gelatin mass - 126 g
Blend well and pour in mini half dome silicone moulds.
Parmesan Sable base
- Butter - 975 g
- Icing Sugar - 450 g
- Butter - 300 g
- Vanilla pod - 3 pcs
- Egg yolk - 225 g
- Cake flour - 1500 g
- Parmesan cheese powder - 150 g
- Salt - 18 g
Kalamansi Mango Banana Jam
- Les vergers Boiron Kalamansi puree - 100 g
- Les vergers Boiron Mango Puree - 600 g
- Les vergers Boiron Banana Puree - 300 g
- Pectin NH - 27 g
- Sugar - 62 g
- Vanilla pod - 1 pc
Pour in mini half dome silicone moulds.
Hazelnut praline Namelaka
- Cream - 2000 g
- 1:1 Hazelnut Praline Paste - 480 g
- Vanilla Pod - 3 pcs
- 38% Milk Couverture - 720 g
- Mass gelatin - 200 g
Pour on chocolate add the liquid mass gelatin. Blend well.
Keep in chiller to set before using.
- Les vergers Boiron Kalamansi Puree - 50 g
- Les vergers Boiron Passion fruit Puree - 200 g
- Les vergers Boiron Mango Puree - 500 g
- Sugar - 1000 g
- Cream 35% - 525 g
- Glucose - 400 g
- Condensed milk - 250 g
- Neutral glaze - 175 g
- Yellow coloring - 0.2 g
- Vanilla Pod - 2 pcs
- Gelatin Leaves 200 bloom - 60 g
Boil cream, purée and glucose. Deglaze the sugar and purée mix.
Add the rest of the ingredients. Blend well. Keep in chiller.
Mise en place for decoration
-toasted hazelnuts (cut in half)
-lemon peel or orange peel or Yusu peel
-Edible flowers (purple color) or (shiso flower)
-Les vergers Boiron logo
Born in 1982, Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French baker – Chef Bernard Ganachaud (MOF 1979) during 3 years, to explore Parisian pastries as well as the world famous Traditional Baguette.
From there chef Julien continued to hone his expertise overseas in Montreal (Canada), after what he was transferred to Doha (Qatar) to support the opening of the ‘La Cigale Hotel’ where he was working under Chef A.Salguiero's commands with an 8 French chef’s team and 60 cooks.
Then, Chef Julien continued his world discovery working with several companies such as W hotel in the Maldives and Shangri-La Hotel in Beijing with Philippe Daue, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Julien Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation.
“I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques”, said Chef Perrinet.