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Timber - Marijn Coertjens


Roulade Chocolate Sponge

330 g egg whites
180 g sugar
1.5 g Guérande sea salt
248 g egg yolks
50 g honey
81 g oil
123 g milk
70 g pastry flour
83 g cocoa powder

  1. Whip together egg yolks and honey.
  2. Add milk and oil, followed by sieved flour and cocoa powder.
  3. Whip together egg whites and sugar until a soft peak is obtained.
  4. Fold egg yolk mixture into egg white mixture.
  5. Spread out on a tray with silicone sheet and bake at 200°C for 9 minutes.

Hazelnut Mousse

100 g egg whites
27 g dextrose
31 g glucose powder
82 g water
15 g water
3 g gelatine
2.3 g liquid lecithin
82 g Cacao Barry® Or Noir™ chocolate Akatemai
77 g Cacao Barry® Pure Hazelnut Paste

  1. Hydrate gelatine in 15 g of water.
  2. Make ganache by heating 82 g of water and mixing it with lecithin, gelatine and chocolate.
  3. Fold ganache into hazelnut paste.
  4. Whip together egg whites with dextrose and glucose powder. Mix with ganache.

Apricot Compote

230 g Fruit'Purée Apricot Capfruit
230 g semi-dry apricots
Zest of 1 lime
20 g lime juice
1 branch of rosemary
1 cinnamon stick
1 star anise
2 g sugar
4 g pectin
4 g gelatine
20 g water

  1. Hydrate gelatine in water.
  2. Dice semi-dry apricots.
  3. Mix all ingredients in a pan and bring to a boil. Add gelatine.
  4. Cover with cling film and store in refrigerator.

Chocolate Chantilly

33 g cream
166 cream
¼ Tahiti vanilla bean
80 g Cacao Barry® Or Noir™ chocolate Akatemai
100 g mascarpone

  1. Boil together 33 g of cream and vanilla.
  2. Make ganache with chocolate and add mascarpone.
  3. Mix in 166 g of cream and store in refrigerator. Whip just before use.

Croissant Dough

2,130 g Japanese flour
247 g icing sugar
60 g salt
59 g milk powder
1,258 g ice water
105 g dry yeast
2,800 g butter

  1. Safe for butter, mix all ingredients into homogeneous dough with dough hook. Leave to rest in refrigerator for 1 hour.
  2. Fold butter into dough and double-fold twice. Leave to rest in refrigerator for 30 minutes.
  3. Single-fold dough and leave to rest in refrigerator for 1 hour.
  4. Roll out till 2.2 mm thick and form into a roll. Leave to rest in freezer for 3 hours.
  5. Slice with meat slicer and bake between 2 silicone sheets at 190°C for 12 minutes. Caramelise with icing sugar.