275 g cream, 35% butterfat

3g gelatine sheets

15g Grand Marnier

12 vanilla pod

100 g caster sugar

75 g glucose

50 g unsalted butter


Bail the cream, vanilla and butter. Make a light caramel with the sugar and glucose, then add the cream mixture. Bring back to a boil for one to two minutes. Add the Grand Marnier and gelatine (previously softened in cold water).


185 g egg whites

125 g caster sugar

125 g egg yolks

50 g caster sugar

100 g flour

25 g corn flour

20 g cocoa powder


Cream the egg yolks with 50 g of sugar. Sift the flour, corn flour and cocoa powder. Whisk the egg whites and 125 g of caster sugar to a firm snow. Add the flour to the egg yolk mixture in the first bowl. Then fold in one third of the egg whites to lighten the batter and carefully fold the entire mix­ture into the remaining egg whites. Pipe into 40 mm disks, the size of the dessert, with a plain round nozzle. Dust with cocoa powder. Bake at 180° C for 15 to 18 minutes.


40 g egg yolks

50 g caster sugar

200 g UHT milk

135 g chestnut puree

12 vanilla pod

45 g caster sugar

6 g gelatine sheets

210 g fresh cream


Soften the gelatine in cold water. Whisk the egg yolks and 50 g of caster sugar until thick and pale. Bring the milk, chestnut puree, vanilla and 45 g of caster sugar to a boil. Pour the egg yolk mixture into the hot milk mixture. Heat to 82° C, stirring until it coats the spatula. Off the heat, squeeze out the excess water from the gelatine sheets and stir them into the hot milk mixture until melted. Cool the mixture, stirring occasionally. Whip the cream until it begins to thicken. Fold the whipped cream into the mixture.


Fill 1/3 of a Dobla Coconut cup marbled small with the chestnut Bavarois. Place a disk of chocolate biscuit in the Bavarois.

Add a disk of soft toffee and fill up the cup with Bavarois cream. Decorate with griottines and finish with chocolate garnish.

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