Booklet-SPS final

SUP ERIOR PATISSERIE

THE MIGNARDISES PROJECT

by Onanong Fukijpanish ( Preaw )



FOR THE WEDDING OF

Sophie &
Pierre

TO LOVE, JOY, AND A LIFETIME TOGETHER



TABLE OF
CONTENTS

01 Sable Breton and Brie Cheese Mousse
02 Apple Cream Panna Cotta
03 Lavender Cream Sandwich
04 Calamansi Thyme Tartlet
05 Coconut Coffee Tartlet

Brie Cheese Mousse

Sable Breton

HER DEAR

Sable Breton and Brie Cheese Mousse

Sable Breton Brie Cheese Mousse

51 g. butter 140 g. cream cheese
72 g. flour 85 g. brie cheese
4.8 g. baking powder 30 g. icing sugar
46 g. sugar SQ vanilla extract
0.5 pinch salt 3 g. gelatin powder
25 g. egg yolk 18 g. water
95 g. cream , whipped
1 pc. lemon zest

White chocolate coating

100 g. Cb blanc satin 29%
100 g. cocoa butter

Cinnamon Streusel Apple cream
Dulcey Panna Cotta

PIERRE

Apple Cream Panna Cotta

Cinnamon Streusel Apple cream

25 g. butter 100 g. apple puree
25 g. brown sugar 5 g. lemon juice
25 g. flour g. sugar
25 g. almond powder 30 g. egg yolk
0.5 pinch salt 39 g. cornstarch
0.75 g. cinnamon powder g. gelatin powder
0.75 g. ginger powder 6 g. water
1 g. butter
Dulcey Panna Cotta 6 g. calvados
75
19

120 g. milk
80 g. cream
20 g. sugar
42 g. Vr dulcey 35%
3 g. gelatin powder
18 g. water
12 g. calvados

Blueberry Gelee Almond Sweet Pastry
Lavender Cream

HIS DEAR

Lavender Cream Sandwich

Almond Sweet Pastry Lavender Cream

46 g. butter 135 g. cream
34 g. icing sugar 1.2 g. dried lavender
0.5 g. salt 44 g. egg yolk
89 g. flour 25 g. sugar
11 g. almond powder g. gelatin powder
19 g. egg 1 g. water
6

Blueberry Gelee

71 g. blueberry puree
lemon juice
4 g. sugar
10.5 g. gelatin powder
water
2.75 g.
16.5 g.

Calamansi Cream Pear Gelee
Thyme Sweet Pastry

SOPHIE

Calamansi Thyme Tartlet

Thyme Sweet Pastry Calamansi Cream

46 g. butter 100 g. calamansi puree
34 g. icing sugar 55 g. sugar
0.5 g. salt 60 g. egg
89 g. flour g. Cb blanc satin 29%
11 g. almond powder 110 g. cocoa butter
19 g. egg 5 g. gelatin powder
1.5 g. fresh thyme , chopped g. water
2.5 g. cream , whipped
Pear Gelee 15 pc. lime zest
90

1

100 g. pear puree Finishing
5 g. calamansi puree
15 g. honey SQ white chocolate spray
15 g. sugar

2.5 g. gelatin powder
15 g. water

Coconut Cream Neutral Glaze
Coffee Sweet Dough Croustillant Praline Coconut

FINALLY WE MET

Coconut Coffee Tart

Coffee Sweet Dough Coconut Cream

46 g. butter 87 g. coconut puree
34 g. icing sugar 15 g. sugar
0.5 g. salt gelatin powder
89 g. flour 2 g. water
11 g. almond powder 12 g. baileys
19 g. water 20 g. cream , whipped
4 g. instant coffee powder 60 g.

Croustillant Praline Coconut Glaze

27 g. Cb alunga 41% 250 g. neutral glaze
6 g. vegetable oil
27 g. almond praline
27 g. feuilletine
8 g. coconut grated



A SWEET ENDING TO A NEW BEGINNING.