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MATERIAL - Hans Ovando

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Alto del Sol 65% mousse

150g Cacao Barry alto del sol dark chocolate 65%
220g cream 35%
    1g gelatine
    5g water for the gelatine
250g whipped cream


1. Melt the chocolate at 50ºC.
2. Make the gelatine with the water
3. Heat the cream to 30ºC and mix with the gelatine.
4. Temper the mixture at 38ºC and mix with the whipped cream.

Raw compote of banana and lime

280g banana cubes
140g banana puree
100g white sugar
  20g water
  20g lime juice
        grated zest of ½ a lime ½ 
    7g gelatine
  35g water for the gelatine


1. Warm the banana puree with the water and sugar to 35ºC
2. Melt the gelatine, previously hydrated in the water and mix them together.
3. Mix the banana cubes with the lime juice and lime zest.
4. Add everything to the first preparation.
5. Place in 18cm moulds to 130g in weight and put in the freezer.

Gianduja cream and coffee

100g water
    5g glucose
    6g gelatine
  30g water for the gelatine
190g Cacao Barry gianduja
  10g Cacao Barry ghana milk chocolate 40%
200g cream 35% 
  30g Ethiopian coffee


1. Boil the water and infuse the coffee for 10 minutes
2. Melt the Gianduja and the chocolate. Strain the coffee infusion and warm to 50ºC,
3. Add the glucose and the previously hydrated gelatine.
4. Pour this over the Gianduja and mix using a hand-held blender.
5. Place the mixture in 18cm moulds to 120g in weight and put in the freezer.

Mascarpone Cream and Vanilla Tahiti

250g mascarpone cheese
  60g invert sugar
    1g gelatine
    5g water for the gelatine
     ½ Tahitian vanilla pod


1. Mix the cheese with the vanilla.
2. Warm the cheese in the microwave at 30ºC.
3. Melt the gelatine and mix with the invert sugar, then add everything to the mascarpone mix
4. Place in 18cm moulds to 120g in weight and put in the freezer.

Vanilla Tahiti toffee and Fleur de sel

200g cream 35%
170g sugar
  30g glucose
  40g butter
     1 Tahitian vanilla pod
    1g fleur de sel


1. Boil the cream with the vanilla pod and the butter.
2. Caramelize the sugar to make a light-coloured caramel and gradually add the cream, stirring all the time.
3. Lastly, add the previously hydrated gelatine and the Fleur de sel. Place in an icing bag.

Lime soft cream

100g lime skins
100g sugar
150g glucose
  65g lime juice
  50g butter
    3g pectin NH


1. Blanch the lime skins three times in cold water; on the third time, cook for 25 minutes.
2. Wash the lime skins in cold water and chop all the other ingredients (except for the butter) in the food processor.
3. When everything is finely chopped, pass through a strainer and bring to the boil in a saucepan.
4. Mix with the butter using a hand-held blender. Place in the fridge.

Pecan Nut crunch

250g pecan nut praline 60/40
125g Cacap Barry Ghana milk chocolate 40%
  76g pailleté feuilletine
150g caramelized pecan nuts
  50g clarified butter
    2g fleur de sel


1. Melt the chocolate with the butter, mix with the praline and add the other ingredients
2. Spread over the chocolate sponge to 3mm in thickness.

Pecan Daquoisse

410g egg white
160g white sugar
150g powdered sugar
300g powdered pecan nuts
  80g flour


1. Whisk the egg whites with the sugar, then mix the powdered ingredients and sieve them. 2. Once the egg whites are standing in stiff peaks, add the dry ingredients and mix together 3. Spread on a baking tray to 1cm thickness and bake for 9 minutes at 200ºC

Saint Domingue sponge /without flour

200g egg whites
  50g sugar
  80g egg yolks
175g Saint Domingue chocolate 70%
  90g butter


1. Melt the chocolate with the butter, whisk the egg yolks with the sugar and add to the chocolate and butter mix.
2. Whisk the egg whites to stiff peaks and carefully fold in the first mixture.
3. Spread on a Silpat baking tray to 0.88mm in thickness.
4. Bake for 5 minutes at 170ºC and cut to a diameter of 18cm. Set aside.