Meet Alexis Bouillet, the illustrious French Pastry Chef who clinched the World Pastry Champion title in 2011. With an impressive career at elite venues like the Four Seasons George V in Paris and the iconic Taipei 101, Alexis is a true master of his craft. Co-founder of Taiwan's innovative "Twins' Creative Lab," Alexis continues to set new standards in the world of pastry.
"Our Cooperative is situated within an exceptional terroir, but the products obtained from it would be nothing without the milk producers who are involved in preserving know-how that has been passed down through several generations."
Isigny Sainte-Mère is an independent dairy cooperative based in Normandy, France, where local producers have been carrying on the tradition and know-how that made Isigny’s success centuries ago. With over 300 medals won, Isigny Sainte-Mère is the most awarded dairy company in France and is highly recommended by chefs and pastry chefs around the world.
Proud of the quality and tradition of their dairy production, their products are always associated with the high standards of Normandy's dairy heritage.
Recipe Breakdown
01
MILK CHOCOLATE GANACHE
| INGREDIENTS | UNITS | PERCENT |
| Excellence Whipping Cream 35% | 182g | 33,2% |
| Isigny caramel cream full bodied | 80g | 14,7% |
| Milk chocolate 41 % - WEISS | 235g | 42,8% |
| Dark chocolate 72 % - WEISS | 26g | 4,8% |
| Cointreau 60 % | 25g | 4,6% |
1. Heat the cream and caramel to 80°C.
2. Pour over the chocolate and blend until smooth.
3. Add the Rémy Martin and blend again.
4. Cast into the shells at 29–30°C.
02
ASSEMBLY PROCESS
- Prepare the moulds. Temper the red cocoa butter to 30°C and spray a thin layer inside each mould.
- Temper the milk chocolate coating and create the shells.
- Pipe the ganache into the moulds.
- Leave to crystallise at 16–18°C for 12 hours.
- Seal the bonbons with tempered milk chocolate coating.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Excellence Whipping Cream 35% | 182g | 33,2% |
| Isigny caramel cream full bodied | 80g | 14,7% |
| Milk chocolate 41 % - WEISS | 235g | 42,8% |
| Dark chocolate 72 % - WEISS | 26g | 4,8% |
| Cointreau 60 % | 25g | 4,6% |
Assembly
1. Heat the cream and caramel to 80°C.
2. Pour over the chocolate and blend until smooth.
3. Add the Rémy Martin and blend again.
4. Cast into the shells at 29–30°C.
Ingredients
Assembly
- Prepare the moulds. Temper the red cocoa butter to 30°C and spray a thin layer inside each mould.
- Temper the milk chocolate coating and create the shells.
- Pipe the ganache into the moulds.
- Leave to crystallise at 16–18°C for 12 hours.
- Seal the bonbons with tempered milk chocolate coating.
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