Executive Pastry Chef at Park Hyatt Asia Pacific and Les Vergers Boiron Brand Ambassador.
Julien Perrinet
With over two decades in Asia’s most prestigious kitchens, Chef Julien Perrinet embodies precision, creativity, and leadership. From Beijing to Singapore and Tokyo, he has redefined the standards of French pastry abroad bridging haute gastronomie with Asian artistry.
Discover the Brand
“We are a French manufacturer that values boldness, innovation, and craftsmanship. We imagine and create exceptional food decorations filled with emotion for professionals in the world of gastronomy.”
"We are a French manufacturer that values boldness, innovation, and craftsmanship. We imagine and create exceptional food decorations filled with emotion for professionals in the world of gastronomy."
PCB Creation is a renowned French manufacturer specialising in the creation of extraordinary food decorations that evoke emotions for culinary professionals worldwide. They are known for pioneering the trends of tomorrow by designing and creating decorations in various shapes, colours, and dimensions.
With over 30 years of experience, PCB Creation's unique combination of bold creations, innovative solutions, and customised offerings has established them as the preferred partner for gourmet excellence.
Recipe Breakdown
Marron Sablé
Ingredients
| Ingredients | Units | Percent |
|---|---|---|
| Chestnut Purée | 250g | 36% |
| Butter | 120g | 14.4% |
| Icing Sugar | 90g | 0.3% |
| Plain Flour | 210g | 0.3% |
Assembly
- 1
Rub the butter, icing sugar, salt, flour, chestnut flour and vanilla powder together in a mixing bowl with a paddle attachment until sandy texture.
- 2
Incorporate in egg white, continue to mix until a dough is obtained.
| Temperature | 150C |
| Time | 16 minutes |
| Vent | 5.5cm |
Chestnut Cream
Ingredients
| Ingredients | Units | Percent |
|---|---|---|
| Chestnut Paste | 300g | 36% |
| Whipping Cream | 200g | 14.4% |
| Dark Rum | 20g | 0.3% |
Assembly
- 1
Rub the butter, icing sugar, salt, flour, chestnut flour and vanilla powder together in a mixing bowl with a paddle attachment until sandy texture.
- 2
Incorporate in egg white, continue to mix until a dough is obtained.
| Temperature | 150C |
| Time | 16 minutes |
| Vent | 5.5cm |
Assembly & Finishing
Ingredients
| Ingredients | Units | Percent |
|---|---|---|
| Meringue Shells | 10pcs | 36% |
| Dark Chocolate | 80g | 14.4% |
Assembly
- 1
Pipe the chestnut cream in fine vermicelli strands over the meringue dome.
- 2
Finish with a chocolate disc, gold leaf and a dusting of icing sugar.
| Temperature | 150C |
| Time | 16 minutes |
| Vent | 5.5cm |
Used in this recipe
Products
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