BOOK RECETTE - EN

Recipe Book

Recipes created by Chef Christian Frénot. 1

March 2020

CONTENTS Page 3
Page 4
DRINKS Page 4
Page 5
• Vanilla chocolat liégeois Page 6
• Red fruit milkshake Page 7
• Yellow fruit milkshake Page 8
Page 9
QUICK DESSERTS Page 10
Page 11
• Vanilla mousse and red fruit coulis Page 12
• Vanilla mousse crumble and red fruit coulis Page 13
• Yoghurt mousse with fruit Page 14
• Coconut and chia seed bowl Page 15
• Layered vanilla and chocolate dairy dessert Page 15
• Vanilla mousse and red fruit cone Page 16
• Red fruit, mint and basil soup Page 17
• Yellow fruit soup Page 18
• Chocolate brownie cream dessert Page 19
• Chocolate dairy dessert with vanilla mousse Page 19
• Rice pudding with yellow fruits Page 20
• Rice pudding with red fruits Page 20
• Tropical pancakes with vanilla mousse Page 21
• Summer pancakes Page 22
• Pancake and strawberry brochettes Page 23
• Yellow fruit muesli Page 24
• Red fruit muesli Page 25
• Passion fruit dairy dessert Page 26
• Pineapple and vanilla bowl Page 27
Page 28
ELABORATE DESSERTS Page 29
Page 30
• Red fruit profiteroles Page 31
• Yellow fruit éclairs Page 32
• Chocolate fondant with a red fruit filling Page 33
• Yellow fruit baba Page 34
• Red fruit cheesecake
• Yellow fruit American cheesecake
• Tuile biscuits with yellow fruits and vanilla ice cream
• Red fruit bread pudding
• Chocolate and red fruit ravioli
• Red fruit surprise
• Vanilla and yellow fruit mille-feuille
• Black forest gateau in a verrine
• Red fruit financier, chocolate profiterole and chocolate cake

ICE CREAM

• Chocolate and red fruit sorbet

2

VANILLA CHOCOLAT LIÉGOIS DRINKS

Yabon vanilla dairy dessert and Yabon A rich hot chocolate topped with a
chocolate sauce delicious mousse and chocolate sauce.

20 portions

Prep: 15 mins

Ingredients Preparation

Hot chocolate 300 g Hot chocolate
• Dark chocolate 150 g • Break the dark chocolate into pieces in a saucepan and cover
• Milk
with a little milk.
Whipped cream • Melt the chocolate slowly, stirring all the time. Gradually add

• Yabon vanilla dairy dessert 600 g the rest of the milk, still stirring.
• Whipping cream (35.1% fat content) 250 g • Warm over a low heat, stirring from time to time.

Decoration 200 g Whipped cream
• Yabon chocolate sauce • Combine the Yabon vanilla dairy dessert and whipping cream

Utensils together and whip into a mousse.

• Whisk or syphon Presentation
• Pour the hot chocolate into a cup.
• Top with the whipped cream.
• Decorate with Yabon chocolate sauce.

3

RED FRUIT MILKSHAKE DRINKS

Yabon 5 red fruits sauce The sweetness of milk and vanilla, combined
with freshly-blended fruits.
24 portions

Prep: 15 mins

Utensils

• Blender or food processor
• A bottle or jug of your choosing (0.5 L capacity)

Ingredients 300 g Preparation
120 g
• Yabon 5 red fruits sauce 100 g • Add the Yabon 5 red fruits sauce, the vanilla ice
• Vanilla ice cream cream and the milk to the blender.
• Milk
• Blend.

YELLOW FRUIT MILKSHAKE Utensils

Yabon 7 yellow fruits sauce • Blender or food processor
• A bottle or jug of your choosing (0.5 L capacity)
Ingredients 300 g
120 g Preparation
• Yabon 7 yellow fruits sauce 100 g
• Vanilla ice cream • Add the Yabon 7 yellow fruits sauce, the vanilla ice
• Milk cream and the milk to the blender.

• Blend.

4

QUICK
DESSERTS

A creamy, vanilla mousse accompanied by
delicious red fruits.

VANILLA MOUSSE AND 24 portions
RED FRUIT COULIS
Prep: 15 mins
Yabon 5 red fruits sauce, vanilla dairy dessert and
chocolate sauce

Ingredients Preparation

Whipped cream 400 g Whipped cream
• Yabon vanilla dairy dessert 80 cl • Combine the Yabon vanilla dairy dessert and whipping cream
• Whipping cream (35% fat content) 250 g
360 g together and whip into a mousse.
Presentation
• Yabon 5 red fruits sauce Presentation
• Yabon chocolate sauce • Place the Yabon 5 red fruits sauce in the bottom of a verrine.
• Brandy snap • Top with the whipped cream.
• Top with Yabon chocolate sauce and a brandy snap.

Utensils

• Whisk or syphon
• 24 verrines

5

VANILLA MOUSSE CRUMBLE AND QUICK
RED FRUIT COULIS DESSERTS

Yabon 5 red fruits sauce, vanilla dairy dessert and A rich vanilla mousse with added
chocolate sauce crunchiness.

24 portions

Prep: 15 mins

Ingredients Preparation

Whipped cream Whipped cream
• Combine the Yabon vanilla dairy dessert and the whipping
• Whipping cream (35,1% fat content) 800 cl
• Yabon vanilla dairy dessert 300 g cream and whip into a mousse.

Crumble 100 g Crumble
• Caster sugar 100 g • Cut the butter into cubes, add the ground almonds, sugar and
• Cold butter 100 g
• Ground almonds 100 g cream.
• Plain flour • Rub in the flour until you get a crumbly texture.
• Cook in the oven at 170°C until golden.
Presentation 250 g • Leave to cool.
• Yabon 5 red fruits sauce 360 g
• Yabon chocolate sauce Presentation
• Biscuits • Pour some Yabon 5 red fruits sauce into a verrine.
• Sprinkle some crumble and biscuits on top.
• Then add the whipped cream.
• Finish with a little Yabon chocolate sauce and a thin biscuit.

Utensils

• Whisk or syphon
• 24 verrines

6

QUICK
DESSERTS

An intensely fresh sensation
in a fruity dessert.

YOGHURT MOUSSE WITH FRUIT 24 portions

Yabon 7 yellow fruits or 5 red fruits sauce Prep: 40 mins
and vanilla dairy dessert

Ingredients Preparation

Yoghurt mousse Yoghurt mousse
• Whip the cream and fold in the Yabon vanilla dairy dessert.
• Whipping cream (35.1% fat content) 250 g • Bring the yoghurt up to room temperature.
• Yabon vanilla dairy dessert 250 g • Melt the gelatine and stir into the yoghurt. Combine with
• Gelatine (optional) 8 strips
• Plain yoghurt 500 g the cream.

Crumble base Crumble base
• Cut the butter into cubes, add the ground almonds and
• Butter 50 g
• Caster sugar 50 g sugar and whisk together.
• Plain flour 50 g • Rub in the flour until you get a crumbly texture.
• Ground almonds 50 g • Cook in the oven at 170°C until golden.
• Yabon 7 yellow fruits or 5 red fruits sauce • Leave to cool.

Presentation
• Place the crumble in the bottom of the verrines.
• Add a layer of yoghurt mousse.
• Top with Yabon 7 yellow fruits or 5 red fruits sauce.

Utensils

• 24 verrines
• Classic whisk/blender

7

COCONUT AND CHIA SEED BOWL QUICK
DESSERTS
Yabon 7 yellow fruits sauce
An on-trend and fruity dessert in a few
minutes.

24 portions

Prep: 20 mins

Ingredients Preparation

• Chia seeds 200 g • Mix the sugar and starch together.
• Coconut milk 1.5 kg • Heat the coconut milk to 90°C.
• Caster sugar • Add the chia seeds to the sugar and starch mix. Mix well.
• Potato starch 60 g • Add to the coconut milk and bring to the boil.
• Yabon 7 yellow fruits sauce 8g • Pour into ramekins and chill for at least 12 hours.
1 kg • Just before serving, garnish with the Yabon 7 yellow fruits

sauce.

Utensils

• Stainless steel saucepan (3 L capacity)
• 24 individual transparent ramekins

8

LAYERED CHOCOLATE AND VANILLA QUICK
DAIRY DESSERT DESSERTS

Yabon vanilla and chocolate dairy desserts The richness of vanilla combined with
the intensity of chocolate in a
delicious dessert.

24 portions

Prep: 15 mins

Ingredients Preparation

• Yabon vanilla dairy dessert • In a serving dish, create layers of Yabon chocolate dairy dessert
• Yabon chocolate dairy dessert and Yabon vanilla dairy dessert. Repeat twice.
Decoration
• Fresh red fruits • Top with a few red fruits.

9

VANILLA MOUSSE AND QUICK
RED FRUIT CONE DESSERTS

5 red fruits sauce and The sweetness of a vanilla mousse with the
vanilla dairy dessert intense flavour of real fruit pieces
in a crispy cone.

24 portions

Prep: 40 mins

Ingredients Preparation

Cone 180 g Cone
• Butter 270 g • Soften the butter.
• Icing sugar • Add the icing sugar and the egg whites gradually with a whisk
• Egg whites x4
• Plain flour 135 g until you get a smooth mixture.
• Vanilla essence to taste • Fold in the flour and vanilla essence.
• Spread the mixture out into discs, about 8 cm in diameter.
Whipped cream • Bake at 210°C until lightly coloured.
• Remove from oven and use a mould to form cones.
• Whipping cream (31.5% fat content) 750 g
• Yabon vanilla dairy dessert 250 g Whipped cream
• Combine the Yabon vanilla dairy dessert and whipping cream
Presentation 750 g
• Yabon 5 red fruits sauce 250 g together and whip into a mousse.
• Yabon chocolate sauce
Presentation
• Fill the cone with the whipped cream.
• Top with Yabon 5 red fruits sauce.

Utensils

• Cone-shaped mould
• Whisk or syphon
• Spatula

10

XX portions QUICK
DESSERTS

A dessert full of surprises with real red fruit
pieces in a sauce.

RED FRUIT, MINT AND BASIL SOUP 8-10 portions

Yabon 5 red fruits sauce Prep: 20 mins

Ingredients Preparation

Syrup 40 cl Syrup
• Water 220 g • Bring the sugar and water to the boil in a saucepan.
• Sugar • Add mint and basil leaves (up to 4 of each depending on how
• Mint and basil leaves
• Lemon zest strong a flavour you want).
• Add the lemon zest and stir well.
Yabon 5 red fruits sauce 1 can (1.7 kg) • Add the Yabon 5 yellow fruits sauce to the syrup and chill

Vanilla ice cream 50 cl until ready to serve to infuse the flavours (at least 3 hours).
(or pistachio or chocolate)
Presentation
• Remove the leaves from the soup just before serving.
• Garnish with a scoop of ice cream and a few dried flowers.

Decoration
• Any small edible dried flowers

Utensils

• 8-10 dessert bowls

11

XX portions QUICK
DESSERTS
YELLOW FRUIT SOUP
A dessert full of surprises with real yellow
Yabon 7 yellow fruits sauce fruit pieces in a sauce.

8-10 portions

Prep: 20 mins

Ingredients Preparation

Syrup 40 cl Syrup
• Water 220 g • Bring the sugar and water to the boil in a saucepan.
• Sugar • Add the flavourings of your choice (vanilla, cloves and
• Vanilla flavouring
• Cloves cardamom).
• Cardamom • Add the Yabon 7 yellow fruits sauce to the syrup and chill

Yabon 7 yellow fruits sauce 1 can (1.7 kg) until ready to serve to infuse the flavours (at least 3 hours).

Vanilla ice cream 50 cl Presentation
(or pistachio or chocolate) • Remove the cloves and cardamom just before serving.
• Garnish with a scoop of ice cream and a few dried flowers.

Decoration
• Any small edible dried flowers

Utensils

• 8-10 dessert bowls

12

QUICK
DESSERTS

A chocolate dessert to delight young
and old alike.

CHOCOLATE BROWNIE CREAM DESSERT 24 portions

Yabon chocolate dairy dessert Prep: 24 mins
and chocolate sauce

Ingredients Preparation

Brownie (serves 12) 250 g Preparation
• Unsalted butter 300 g • Melt the butter.
• 6 egg yolks 140 g • Add the sugar to the egg yolks and beat with a whisk.
• Icing sugar 400 g • Stir in the cooled butter and the flour, then beat vigorously.
• Plain flour 4 tbsp. • Add the melted chocolate, the crème fraîche and the chopped walnuts
• Dark chocolate 300 g
• Crème fraiche to the mixture.
• Walnuts • Whip the egg whites and then gently fold into the mixture.
• 6 egg whites • Grease a square cake tin.
• Pour the mixture in.
Presentation • Bake at 150°C for 30 minutes.
• Yabon chocolate dairy dessert
• Yabon chocolate sauce Presentation
• Flaked almonds • Turn out the brownie and cut into small squares.
• Pour some Yabon chocolate dairy dessert into a verrine and add some

brownie chunks.
• Drizzle some Yabon chocolate sauce over the brownies and sprinkle

the almond flakes.

Utensils

• Whisk or syphon
• Square cake tin
• 24 verrines

13

CHOCOLATE DAIRY DESSERT QUICK
WITH VANILLA MOUSSE DESSERTS

Yabon chocolate and vanilla dairy desserts A creamy chocolate dairy dessert
with a rich vanilla mousse.

24 portions

Prep: 15 mins

Ingredients Preparation

• Yabon chocolate dairy dessert • Fill a bowl ¾ of the way with Yabon chocolate dairy dessert.
• Yabon vanilla dairy dessert • Combine the Yabon vanilla dairy dessert and whipping cream together
• Whipping cream (35.1% fat content)
• Cocoa powder and whip into a mousse.
• Pipe over the Yabon chocolate dairy dessert.
• Sprinkle with cocoa powder.

14

QUICK

DESSERTS

A creamy rice pudding with
real fruit pieces.

RICE PUDDING WITH YELLOW FRUITS 24 portions

Yabon rice pudding and 7 yellow fruits sauce Prep: 10 mins

Ingredients Preparation

• Yabon rice pudding • Fill a verrine 3/4 of the way with Yabon rice pudding.
• Yabon 7 yellow fruits sauce • Top with Yabon 7 yellow fruits sauce.
• Garnish with a mint leaf.
Decoration
• Mint leaves

RICE PUDDING WITH RED FRUITS

Yabon rice pudding and 5 red fruits sauce

Ingredients Preparation

• Yabon rice pudding • Put the Yabon rice pudding in a small bowl or a serving dish of
• Yabon 5 red fruits sauce your choice.

Decoration • Top with Yabon 5 red fruits sauce.
• Fresh red fruits • Finally, add a few fresh red fruits.

15

QUICK
DESSERTS

Delicious pancakes with real fruit pieces
and a touch of sweet vanilla.

TROPICAL PANCAKES 24 portions
WITH VANILLA MOUSSE
Prep: 45 mins
Yabon 7 yellow fruits sauce, vanilla dairy dessert
and chocolate sauce

Ingredients Preparation

Pancakes 1.2 kg Pancakes
• Plain flour 75 g • Combine the flour, raising agent, egg yolks and a little milk
• Raising agent
• Egg yolks 300 g until you get a smooth mixture.
• Milk 1.2 kg • Add the rest of the milk and the melted butter.
• Salt 24 g • Beat the egg whites with the sugar and salt, then fold into the
• Melted butter 300 g
• Egg whites 450 g mixture.
• Caster sugar 90 g • Cook in a frying pan until golden.

Whipped cream 125 g Whipped cream
• Yabon vanilla dairy dessert 375 g • Combine the Yabon vanilla dairy dessert and whipping cream
• Whipping cream
together and whip into a mousse.
(35.1% fat content)
Presentation
• Decorate with Yabon 7 yellow fruits sauce, Yabon chocolate

sauce and pieces of fresh fruit.

Presentation

• Yabon chocolate sauce 500 g
• Yabon 7 yellow fruits sauce 1 kg
• Fresh fruit

Utensils

• Syphon or blender

16

QUICK
DESSERTS

Delicious pancakes with real fruit pieces
and a touch of sweet vanilla.

SUMMER PANCAKES 24 portions

Yabon 5 red fruits sauce and vanilla dairy dessert Prep: 45 mins

Ingredients Preparation

Pancakes 1.2 kg Pancakes
• Plain flour 75 g • Combine the flour, raising agent, egg yolks and a little milk until
• Raising agent 300 g
• Egg yolks 1.2 kg you get a smooth mixture.
• Milk 300 g • Add the rest of the milk and the melted butter.
• Melted butter 450 g • Beat the egg whites with the sugar and salt, then fold into the
• Egg whites 90 g
• Caster sugar 24 g mixture.
• Salt • Cook in a frying pan until golden.

Decoration Presentation
• Yabon vanilla dairy dessert • Layer the pancakes with the Yabon vanilla dairy dessert.
• Yabon 5 red fruits sauce • Pour the Yabon 5 red fruits sauce over the top.
• Fresh red fruits • Garnish with fresh red fruits.

Utensils

• Syphon or blender

17

QUICK
DESSERTS

An original, and fluffy dessert.

PANCAKE AND 24 portions
STRAWBERRY BROCHETTES
Prep: 25 mins
Yabon chocolate sauce

Ingredients Preparation

Pancakes 1.2 kg Pancakes
• Plain flour 75 g • Combine the flour, raising agent, egg yolks and a little milk until you
• Raising agent
• Egg yolks 300 g get a smooth mixture.
• Milk 1.2 kg • Add the rest of the milk and the melted butter.
• Melted butter 300 g • Beat the egg whites and sugar and fold in.
• Egg whites 450 g • Cook in a frying pan until golden.
• Caster sugar 90 g
• Salt 24 g Presentation
• Use a cutter to cut discs of pancake and strawberries of the same
Decoration
• Strawberries diameter.
• Yabon chocolate sauce • Alternate the pancake and strawberry discs on the skewer.
• Skewers • Serve with Yabon chocolate sauce.

Utensils

• Syphon or blender
• Cookie cutter

18

YELLOW FRUIT MUESLI QUICK
DESSERTS
Yabon 7 yellow fruits sauce
The freshness of yoghurt combined with
the intensity of fruit.

24 portions

Prep: 15 mins

Ingredients Preparation

• Fromage frais (or plain or Greek yoghurt) • Fill a small bowl ¾ of the way with fromage frais or yoghurt.
• Yabon 7 yellow fruits sauce • Fill the remainder with alternate layers of Yabon 7 yellow fruits
• Muesli
• Some fresh fruit sauce, muesli and some fresh fruit.

RED FRUIT MUESLI

Yabon 5 red fruits sauce

Ingredients Preparation

• Fromage frais (or plain or Greek yoghurt) • Fill a ramekin ¾ of the way with fromage frais.
• Yabon 5 red fruits sauce • Fill the remainder with alternate layers of Yabon 5 red fruits sauce,
• Muesli
• Fresh red fruits muesli and some fresh red fruits.

19

QUICK

DESSERTS

An original dessert with an intense and
fruity flavour.

PASSION FRUIT DAIRY DESSERT 24 portions

Yabon vanilla dairy dessert Prep: 15 mins

Ingredients Preparation

• Passion fruit • Cut the passion fruit in two. Scoop out the pulp and set the shells to
• Yabon vanilla dairy dessert one side.
• Mint leaves
• Mix the Yabon vanilla dairy dessert with the passion fruit pulp.
• Fill the passion fruit shells with the mixture.
• Place a mint leaf on top as a garnish.

PINEAPPLE AND VANILLA BOWL

Yabon vanilla dairy dessert

Preparation

Ingredients • Cut the pineapple in two and scoop out the insides. Set the shells to
one side.
• Pineapple
• Yabon vanilla dairy dessert • Mix the Yabon vanilla dairy dessert with the pineapple flesh.
• Fresh red fruits • Fill the pineapple shells with the mixture.
• Chopped fresh mint • Garnish with whatever red fruits you like and sprinkle with the

chopped mint.

20

XX portions ELABORATE

DESSERTS

The intensity of red fruits and the
crunchiness of shortbread
for delicious profiteroles.

24 portions

RED FRUIT PROFITEROLES Prep: 1 hour

Yabon 5 red fruits sauce and chocolate sauce

Crispy pastry Ingredients Preparation
• Icing sugar
• Butter 90 g Crispy pastry
• Plain flour 80 g • Add the icing sugar to softened butter, then add the flour.
90 g • Roll out between two sheets of baking paper and chill.
• Use a cookie cutter to create discs 2.5 cm in diameter.
Choux pastry 40 cl
• Milk 10 g Choux pastry
• Sugar 5g • Bring the milk, sugar, salt and butter to the boil in a saucepan.
• Salt 125 g • Add the flour and reduce slightly on a high heat while stirring with
• Butter 160 g
• Plain flour 200 g a spatula.
• Eggs • Remove from the heat and gradually add the eggs using an electric

Shortbread base 220 g whisk.
• Butter 220 g • Use a piping bag to pipe the mixture into small rounds and top
• Caster sugar 160 g
• Ground almonds 110 g each one with a crispy pastry disc.
• Egg whites 340 g • Bake at 180°C for 20 minutes.
• Plain flour
• Salt 8g Breton shortbread base
• Baking powder 24 g • Mix the softened butter with the sugar and ground almonds.
• Add the egg whites. Add the sifted flour, salt and baking powder.
Red fruit insert 850 g • Roll out and cut into rectangles.
• Yabon 5 red fruits sauce 30 g • Bake at 170°C until the texture is crunchy.
• Caster sugar 12 g
• Pectin X58 Red fruit insert
• Heat the Yabon 5 red fruits sauce to 70°C.
Chantilly cream • Add the sugar and pectin and bring

• Whipping cream (35.1% fat content) 50 cl to the boil.
• Sugar 40 g • Pour into a silicone mould in the
• Vanilla to taste
• Yabon chocolate sauce shape of the profiteroles and place
in the freezer.
Utensils
Chantilly cream
• A freezer • Mix the whipping cream, sugar and vanilla
• 1/2 sphere silicone mould
• Whisk or syphon then whip.
• Cookie cutter
Presentation
• Add the fruit insert to the profiteroles and then add a Chantilly

swirl.
• Place the shortbread bases on a plate and coat with Yabon

chocolate sauce. Then add the red fruit profiteroles.

21

XX portions ELABORATE
DESSERTS

A new take on a classic
with real yellow fruits.

YELLOW FRUIT ÉCLAIRS 24 portions

Yabon 7 yellow fruits sauce and chocolate sauce Prep: 1 hour

Ingredients Preparation

Choux pastry 40 cl Crispy pastry
• Milk 5g • Add the icing sugar to softened butter, then add the flour.
• Salt 10 g • Roll out between two sheets of baking paper and chill.
• Sugar • Cut with a cookie cutter.
• Butter 125 g
• Plain flour 160 g Choux pastry
• Eggs 200 g • Bring the milk, sugar, salt and butter to the boil in a saucepan.
• Add the flour and reduce slightly on a high heat while stirring with a
Yellow fruit insert 850 g
• Yabon 7 yellow fruits sauce 30 g spatula.
• Caster sugar 12 g • Remove from the heat and gradually add the eggs using an electric
• Pectin X58
whisk.
Chantilly cream • Use a piping bag to pipe the mixture into éclair shapes and top

• Whipping cream (35,1% fat content) 50 cl each one with the crispy pastry.
• Sugar 40 g • Bake at 180°C for 25 minutes.
• Vanilla to taste
Yellow fruit insert
Presentation • Heat the Yabon 7 yellow fruits sauce to 70°C.
• Yabon chocolate sauce • Add the sugar and pectin and bring to the boil.
• Pour into a silicone mould in the shape of the éclairs.
Utensils
Chantilly cream
• Stainless steel or silicon mould for the • Mix the whipping cream, sugar and vanilla then whip.
insert.
Presentation
• Whisk or syphon • Place the insert into the éclairs and cover with Chantilly.
• Add some Yabon chocolate sauce decoratively to the plate and

place the éclair on top.

22

XX portions ELABORATE
DESSERTS
CHOCOLATE FONDANT
WITH A RED FRUIT FILLING A dessert combining the sweetness of
chocolate and the intensity of red fruits.
Yabon 5 red fruits sauce
24 portions

Prep: 1 hour

Ingredients Preparation

Chocolate fondant Chocolate fondant
• Heat the chocolate to 40 °C, add the softened butter. Set aside.
• Butter 500 g • Lightly beat the eggs and sugar.
• Dark cooking chocolate 60% 200 g • Add the sifted flour and baking powder.
• Whole eggs 550 g • Combine with the chocolate and butter.
• Caster sugar 400 g
• Plain flour 400 g Red fruit insert
• Baking powder approx. 16 g • Heat the Yabon 5 red fruits sauce to 70°C. Mix the pectin and

Red fruit insert 750 g sugar together and add to the sauce.
• Yabon 5 red fruits sauce 30 g • Bring to the boil for 1 minute and then pour into round, silicone
• Caster sugar 10 g
• Pectin NH moulds or rings (height 2 cm, diameter less than 2 cm) and place
in the freezer.
Filling
• Yabon 5 red fruits sauce Assembling the cake
• Grease stainless steel moulds and line with baking paper then pipe
Utensils
in the chocolate fondant mixture until half full.
• Rings of your choosing: • Place a fruit insert in each one.
H 4/5 cm diam. 7/8 cm • Continue filling with the fondant mixture to 3/4 of the way.
• You can now store this in the freezer and cook at the last minute
• 24 silicone moulds or stainless steel rings
2x2 cm (you will need to heat in a micro-wave for 2 minutes before
baking).
• Sieve • Bake for 9 to 10 minutes at 190°C.

23

XX portions ELABORATE
DESSERTS
YELLOW FRUIT BABA
A rich, yellow fruit syrup
Yabon 7 yellow fruits sauce for an original dessert.

30 portions

Prep: 1 hour including baking

Baba dough Ingredients Preparation
• Plain flour
• Salt 500 g Baba dough
• Sugar 10 g • Mix the flour, salt and sugar together.
• Eggs 25 g • Add the eggs gradually and knead.
• Raising agent 400 g • Add the raising agent and milk until you have a soft and elastic
• Milk 20 g
• Butter 50 g dough.
200 g • Add the softened butter and knead to achieve a completely

Syrup for soaking 50 cl uniform dough.
• Water 300 g • Cover with cling film and leave to rise until it has doubled in
• Sugar 5 leaves
• Basil 1 pod size.
• Lemongrass 5 leaves • Grease the moulds.
• Mint 3 leaves • Fill them half way up.
• Fresh coriander • Allow to rise to 2/3 of the volume and bake at 180°C for 15 to
• Vanilla pod x1
• Yabon 7 yellow fruits sauce 375 g 20 minutes depending on size.

Utensils Syrup
• Bring the water and sugar to the boil.
• 30 individual, classic baba or “cork” shaped • Remove from heat and add the flavourings: basil, lemongrass,
moulds
mint, coriander and vanilla.
• Add the Yabon 7 yellow fruits sauce and mix thoroughly with a

spatula. Leave to cool.
• Remove the basil, lemongrass, mint, coriander and vanilla pod.
• Soak the baba at 60/70°C.

Presentation
• After cooling, place on a plate and drizzle over the excess syrup

(mainly the pieces of fruit).

24

ELABORATE
DESSERTS

The sweetness of a classic cheesecake
combined with the intensity of fruit.

RED FRUIT CHEESECAKE 24 portions

Yabon 5 red fruits and 7 yellow fruits sauce Prep: 1 hour

Ingredients Preparation

Shortbread base (option 1) Shortbread base (option 1)
• Soften the butter and add the icing sugar.
• Butter 250 g • Add the egg yolk, the sifted flour and the baking powder.
• Icing sugar 125 g • Spread out and cut into discs.
• Egg yolks x1 • Bake at 170°C until the texture is crunchy.
• Plain flour 350 g
• Baking powder 20 g Verrine crumble (option 2)
• Cut the cold butter into cubes, add the ground almonds and sugar and
Verrine crumble (option 2)
mix together.
• Butter 100 g • Then rub in the flour until you get a crumbly texture.
• Caster sugar 100 g • Bake at 170°C until you get the colour you want.
• Plain flour 100 g
• Ground almonds 100 g Italian meringue
• Heat the water and sugar to 119°C.
Italian meringue 25 cl • Beat until it cools. Begin beating the egg whites. As they start to stiffen,
• Egg whites 450 g
• Sugar 100 g drizzle in the syrup.
• Water
Cream cheese mix
Cream cheese mix 500 g • Melt the gelatine and stir into the cream cheese.
• Cream cheese 250 g • Fold in the Italian meringue (225 g) and the whipped cream.
• Whipped cream 225 g
• Italian meringue Red fruit insert
• Gelatine sheets x4 • Heat the Yabon 5 red fruits sauce to 70°C. Mix the pectin and sugar

Red fruit insert 500 g together and add to the sauce.
• Yabon 5 red fruits sauce 20 g • Bring to the boil and boil for 1 minute.
• Caster sugar 8g • Cool to room temperature before assembling the cheesecake.
• Pectin X58
To assemble the cheesecake
Presentation • Place the shortbread base at the bottom of a ring mould or verrine.
• Yabon 5 red fruits sauce • Fill the rings or verrines with the cream cheese mix and then add the
• Yabon 7 yellow fruits sauce
• Fresh fruit insert to create a marbled effect.
• Decorate with Yabon 7 yellow fruits
Utensils
sauce and fresh fruit.
• 24 stainless steel rings or verrines,
diam. 7 cm 25

ELABORATE
DESSERTS

The sweetness of an American cheesecake
combined with the intensity of yellow fruits.

YELLOW FRUIT AMERICAN CHEESECAKE 24 portions

Yabon 7 yellow fruits sauce Prep: 1 hour including baking

Ingredients Preparation

Shortbread base 320 g Shortbread base
• Butter 280 g • Mix the softened butter with the sugar and ground almonds.
• Caster sugar 280 g • Add the egg yolk, the sifted flour and the baking powder.
• Egg yolks 420 g • Spread out and cut into discs.
• Plain flour 30 g • Bake at 170°C until the texture is crunchy.
• Baking powder 200 g Fruit insert
• Ground almonds • Heat the Yabon 7 yellow fruits sauce to 70°C. Mix the pectin and

Fruit insert 1 kg sugar together and add to the sauce.
• Yabon 7 yellow fruits sauce 18 g • Bring to the boil for 1 minute, then pour into the moulds.
• Pectin NH 30 g • Freeze.
• Caster sugar Cheesecake mix
• Mix the sugar and starch together.
Cheesecake mix 480 g • Soften the cream cheese and use a whisk to add the sugar and
• Caster sugar 45 g
• Potato starch starch. Set aside.
• Cream cheese 1.5 kg • Gradually add the eggs and the egg yolks until the texture is smooth
• Whole eggs 450 g
• Egg yolks 120 g and lump-free.
• Whipping cream 450 g • Whip the cream (1).
150 g • Add the cream (2) to the whipped cream.
(35.1% fat content)(1) • Lastly, add the lemon zest and vanilla.
• Whipping cream To assemble the cheesecake
• Place the shortbread disc in the bottom of the mould. Place the fruit
(35.1% fat content)(2)
• Lemon zest insert on top and then pour on the cheesecake mix.
• Vanilla • Place the tin(s) in a bain-marie and cook in the oven at 155°C for 50

Accompanying sauce to 60 minutes.
• Yabon 7 yellow fruits sauce 700 g Presentation
• Drizzle over with the
Utensils
Yabon 7 yellow fruits sauce.
• 24 stainless steel rings, diam. 7/8 cm
H 4.5/5 cm 26

• Silicone moulds, diam. 6 cm
or
• 3 stainless steel rings, diam. 18 cm H 6 cm

(8 portions each)
• Decorate as you like

ELABORATE

DESSERTS

The intensity of red fruits and coolness of
vanilla ice cream in a crunchy dessert.

TUILE BISCUITS WITH YELLOW FRUITS 24 portions
AND VANILLA ICE CREAM
Prep: 2 hours
Yabon 7 yellow fruits, 5 red fruits Assembly: 30 mins.
and chocolate sauces

Ingredients Preparation

Crunchy biscuit base 30 g Crunchy biscuit base
• Caster sugar 400 g • Rub together the sugar, flour and cold, diced butter to make a
• Butter 480 g
• Plain flour crumble.
• Chill but do not freeze.
Tuile biscuits 200 g • Then sieve.
• Butter 270 g • Bake in greased ring moulds at 170-180°C.
• Icing sugar 400 g
• Plain flour 250 g Tuile biscuits with yellow fruits.
• Yabon 7 yellow fruits sauce • Cream the softened butter and icing sugar.
• Add the sifted flour. Blend the Yabon 7 yellow fruits sauce until you
Presentation
• Yabon chocolate sauce: about 20 to 30 g obtain a purée and add.
• Roll out into a disc about 7/8 cm in diameter or to suit the size of
per serving
• Yabon 5 red fruits sauce dessert desired.
• Vanilla ice cream • Bake at 200°C for 5 to 6 minutes, then mould into a cone shape.

Presentation
• Lay the crunchy biscuit base on a plate. Top with a scoop of vanilla ice

cream and stand the tuile biscuit in the ice cream.
• Decorate with Yabon 5 red fruits sauce and a drizzle of Yabon

chocolate sauce.

Utensils

• 24 cone-shaped tulip moulds
• Syphon or whisk
• Large-mesh sieve

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RED FRUIT BREAD PUDDING ELABORATE
DESSERTS
Yabon 7 yellow fruits or 5 red fruits sauce
A classic dessert transformed
into a red fruit treat.

24 portions

Prep: 1 hour

Ingredients Preparation

Yabon 7 yellow fruits sauce 1 can (1.7 kg) Yabon yellow or red fruits sauce
or 5 red fruits sauce • Pour some Yabon 7 yellow fruits or 5 red fruits sauce into the bottom

Brioche 960 g - 1.2 kg of the ramekins.
• Brioche 150 g
• Icing sugar Brioche
• Cut the brioche into 2 cm slices.
Custard sauce • Place about 40 to 50 g in the ramekins depending on their size.
• Sprinkle with icing sugar and bake at about 200°C to brown slightly.
• Eggs 300 g
• Sugar 100 g Custard sauce
• Plain flour 50 g • Beat the eggs.
• Whipping cream • Add the sugar and flour as well as the cream, milk and flavouring.
(31.5% fat content) 660 g • Pour delicately into the ramekins over the browned brioche.
• Milk 340 g • Scatter a few flaked almonds on top and bake for 15 minutes at 200 to
• Vanilla or your choice of flavouring
210°C.

Presentation
• Flaked almonds

Utensils

• 24 individual bowls

28

CHOCOLATE AND ELABORATE
RED FRUIT RAVIOLI DESSERTS

Yabon 5 red fruits sauce An original dessert combining
the sweetness of chocolate
and the intensity of red fruits.

24 portions

Prep: 3 hours
Assembly: 1 hour

Ingredients Preparation

Ravioli 350 g Ravioli dough
• Plain flour 150 g • Sift the flour and cocoa powder together.
• Cocoa powder 440 g • Gradually add the eggs and then the olive oil.
• Whole eggs x8 50 g • Then add the vanilla.
• Olive oil to taste • Leave to rest in the fridge.
• Vanilla essence or powder 1 can • Roll out the dough to maximum 2 mm thickness and cut into discs
• Yabon 5 yellow fruits sauce (1.7 kg)
6 cm in diameter or to your chosen size.
Syrup for cooking the ravioli and for
Filling
the accompanying sauce • Fill the ravioli with the Yabon 5 red fruits sauce, about 20 g per

• Water 1.5 L ravioli.
• Sugar 700 g • Use the excess as an accompanying sauce.
• Spices and flavouring: star anise,
cinnamon, vanilla pod x 1 Syrup for cooking the ravioli and for the accompanying sauce
• Bring the syrup (water + sugar) to the boil together with the spices
Presentation to taste
Flaked almonds and flavourings and the rest of the Yabon 5 red fruits sauce.
• Use 2/3 of the syrup to cook the ravioli.
Utensils • Boil the ravioli in the syrup until soft.

• Cookie cutter (recommended diameter: Presentation
6 cm) • Pour the rest of the syrup into a dessert dish.
• Add the ravioli.
• Dessert bowls • Sprinkle with flaked almonds.

29

ELABORATE
DESSERTS

A crunchy and fruity surprise.

RED FRUIT SURPRISE 24 portions

Yabon 5 red fruits sauce and chocolate sauce Prep: 1 hour

Ingredients Preparation

Almond cake mix: 120 g Almond cake mix
• Fresh egg whites 80 g • Beat the egg whites, gradually adding the caster sugar.
• Caster sugar 70 g • Delicately fold in the sifted icing sugar and ground almonds.
• Ground almonds 40 g • Fold in the sifted flour and the cooled melted butter.
• Icing sugar 40 g • Cook on baking parchment, a baking mat or, ideally, in a silicone
• Plain flour 30 g
• Butter mould of whatever shape you are looking for.

Filo pastry x24 or x48 Filo pastry
• Filo pastry sheets (20 cm) 200 g • Brush the filo pastry sheets with butter using a brush.

depending on thickness Insert and filling
• Butter • Place the almond cake on a filo pastry sheet.
• Cover with Yabon 5 red fruits sauce.
Insert and filling 1 can • Spoon on as much fruit as you like.
• Yabon 5 yellow fruits sauce (1.7 kg) • Bring up the sides of the filo pastry to form a pouch.
to taste • Sprinkle with icing sugar and place in a hot oven so that the pastry
• Yabon chocolate sauce
• Icing sugar becomes golden and crisp.
• Decorate with Yabon chocolate sauce.

Utensils

• A ring or a tulip-shaped bowl of your
choice.

• Sieve

30

ELABORATE
DESSERTS

A sweet, fruity, and crunchy dessert.

VANILLA AND YELLOW FRUIT 24 portions
MILLE-FEUILLE
Prep: 90 mins
Yabon 7 red fruits sauce and vanilla dairy dessert

Ingredients Preparation

Puff pastry 1 kg Puff pastry
• Plain flour 20 g • Combine the flour, salt, butter (1) and water and knead into a
• Salt 100 g
• Butter (1) approx. 50 cl dough.
• Water 800 g • Leave to rest for at least 1 hour.
• Butter for folding (2) • Add the butter (2).
• Roll out 6 times in alternating directions, leave to rest for at least 1
Fruit base 1 can
• Yabon 7 yellow fruits sauce (1.7 kg) hour between each (2+2+2).
• Roll out and bake on a tray at 210°C.
• Pectin X58 24 g • Three quarters of the way through the baking, sprinkle with icing
• Caster sugar 7 0g
sugar to caramelise the pastry.
Whipped cream 250 g
• Yabon vanilla dairy dessert 750 g Fruit base
• Whipping cream • Heat the Yabon 7 yellow fruits sauce to 70°C. Mix the pectin and
x7
(35.1% fat content) sugar together and add to the sauce. Bring to the boil for 1 to 2
• Gelatine sheets minutes maximum.
• Pour into a tin or a mould of your choice.
Utensils • Place in the freezer.

• Standard mixer and oven Whipped diplomat cream
• Stainless steel frame, 2 cm in height • Melt the gelatine and add to the Yabon vanilla dairy dessert.
• Cling film • Mix in with the whipping cream.
• Spread out into a tin of the same depth as the mould used for the

fruit sauce.
• Place in the freezer ahead of assembling.

Presentation
• Start with a layer of puff pastry, then a layer of fruit base. Add a

second layer of puff pastry followed by the whipped cream and
finish with a final layer of puff pastry.

31

ELABORATE
DESSERTS

The acidity of fruit combined with the
intensity of chocolate.

BLACK FOREST GATEAU IN A VERRINE 24 portions

Yabon chocolate dairy dessert, 5 red fruits sauce Prep: 1 hour
and chocolate sauce Assembly: 30 mins.

Ingredients Preparation

Chocolate cake mix 375 g Chocolate cake mix
• Whole eggs 225 g • Have the eggs at room temperature. Beat together with the
• Caster sugar 200 g
• Plain flour 25 g sugar.
• Potato starch 25 g • Sift and mix the flour, starch, cocoa powder and baking
• Cocoa powder
• Baking powder 5g powder.
• Butter 75 g • Melt the butter. Combine all three preparations with a
25 cl
Syrup 160 g spatula.
• Water 250 g • Pour out onto a baking sheet or tray (to a thickness of 2/2.5
• Caster sugar 1 kg
• Yabon 5 red fruits sauce 75 cl cm) and bake at 190°C for 12 minutes.
1 kg
Whipped cream 250 g Syrup
• Yabon chocolate dairy dessert • Bring the water and sugar to the boil. Add the Yabon 5 red
• 10% sweetened whipping cream
fruits sauce (use a blender if you like).
Presentation • Leave to cool before soaking the cake with it.
• Yabon 5 red fruits sauce
• Yabon chocolate sauce Whipped cream
• Mix the Yabon chocolate dairy dessert and cream together
Utensils
and whip.
• Mixer
• 2 trays, 60x40 or 3 gastronorm trays Assembly in layers in a verrine
• Silicone sheet • A disc of cake, soaked with the syrup.
• Whisk or syphon • Yabon chocolate dairy dessert.
• Verrines • A disc of cake.
• Whipped cream.
• A disc of cake.
• Yabon 5 red fruits sauce.
• A disc of cake.
• Whipped cream.
• Yabon chocolate sauce.
• Fresh red fruit.

32

ELABORATE
DESSERTS

A collection of treats that go beautifully
with a strong coffee.

RED FRUIT FINANCIER, 24 portions
CHOCOLATE PROFITEROLE,
Prep: 45 mins
CHOCOLATE CAKE

Yabon fruit sauce of your choice and Yabon
chocolate sauce

Ingredients Preparation

Fruit insert 500 g Fruit insert
• Yabon 5 red fruits or 20 g • Mix together the fruit sauce, the sugar and the pectin.
7g • Heat to 70°C. Bring to the boil for 1 minute, then pour into the
7 yellow fruits sauce
• Caster sugar moulds.
• Pectin NH • Freeze.

Almond financier 150 g Almond financier
• Ground almonds 300 g • Mix the icing sugar, flour and ground almonds.
• Icing sugar 100 g • Add the slightly beaten egg whites and cream.
• Plain flour 250 g • Heat the butter until it turns hazelnut in colour.
• Egg whites 50 g • Add to the mixture.
• Whipping cream 250 g • Leave to rest for at least 1 hour.
• Place in a mould (whatever shape you like) and add the fruit insert.
(35.1% fat content) • Bake at 210°C for 20 minutes.
• Butter
Chocolate cake mix
Chocolate cake mix • Beat the eggs and sugar (1) in a bowl.
• Beat the egg whites and sugar (2) in another.
• Whole eggs 240 g • Delicately combine and add the tempered cooking chocolate.
• Caster sugar (1) 135 g • Then carefully fold in the sifted flour and starch.
• Egg whites 300 g • Bake at 190°C for 10 to 15 minutes in a ring or on a baking sheet.
• Caster sugar (2) 135 g
• Dark cooking chocolate 70% 150 g Chocolate profiterole
• Potato starch 30 g • Make a classic choux pastry for the profiteroles.
• Ground almonds 80 g • Once the profiteroles have cooled, fill with Yabon chocolate sauce.

Chocolate profiterole 25 cl Presentation
• Milk 5g
• Salt • Serve the selection with tea or coffee.
• Sugar 10 g
• Butter 125 g
• Plain flour 160 g
• Eggs 200 g
• Yabon chocolate sauce

Utensils 33

• Silicone moulds, diam. 6/7 cm
• Smaller insert mould
• Rings
• Dessert bowls

ICE CREAM

A delicious dessert combining the intensity of
fruits with the richness of chocolate.

CHOCOLATE AND RED FRUIT 24 portions
SORBET
Prep: 2 hours
Yabon 7 yellow fruits, 5 red fruits Assembly: 30 mins.
and chocolate sauces

Ingredients Preparation

Sorbet 420 g Chocolate and red fruit sorbet
• Caster sugar (1) 117 g • Whisk together the sugar (1), cocoa powder and water.
• Cocoa powder • Heat to 70°C and add the invert sugar.
• Water 2L • Add the stabiliser to the sugar (2) and blend.
• Invert sugar 280 g • Bring to the boil for 2 minutes and then remove from the heat.
• Stabiliser 12 g • Add the Yabon 5 red fruits sauce and mix.
• Caster sugar (2) 30 g • Set overnight, depending on the sorbet machine.
• Yabon 5 red fruits sauce 1 kg
Crunchy biscuit base
Crunchy biscuit base 30 g • Rub together the sugar, flour and cold, diced butter to make a
• Caster sugar 400 g
• Butter 480 g crumble.
• Plain flour • Chill but do not freeze.
• Then sieve.
Tuile biscuits 200 g • Bake in greased ring moulds at 170-180°C.
• Butter 270 g
• Icing sugar 400 g Tuile biscuits with yellow fruits.
• Plain flour 250 g • Cream the softened butter and icing sugar.
• 7 yellow fruits sauce • Blend the Yabon 7 yellow fruits sauce until you obtain a purée

Presentation texture. Add the flour and the sauce to the butter and icing sugar.
• Yabon chocolate sauce: about 20 to 30 g • Roll out into a disc about 7-8 cm in diameter or to suit the size of

per serving dessert desired.
• Bake at 200°C for 5 to 6 minutes, then mould into a cone shape.

Presentation
• Place the crunchy biscuit base on a plate.
• Place the yellow fruits tuile biscuit on top.
• Fill this with the chocolate and red fruit sorbet.
• Top with Yabon chocolate sauce.

Utensils

• Classic sorbet machine
• Silicone sheet and trays
• Metal or silicone moulds for the tuile

biscuits.
• Rings
• Large-mesh sieve.

34