Repertoire Culinaire Australia held an exciting event in early October 2022, with the aim of helping chefs perfect the art of pastry making. This event offered chefs the opportunity to learn from brand representatives how to use their products to elevate their kitchens. The event featured two hands-on workshops with the premium chocolate brand Michel Cluizel, led by Alexis Bouillet, 2011 World Pastry Champion and Chef Ambassador of Michel Cluizel.

After completing his (BEP, pastry) at “Les Sorbets”Hotel School in Vendée. He was spotted by Christophe Michalak (2005 Pastry World Champion) and he got his (BTM) at the PlazaAthénée.With Passion for competition, he gradually develop his skills. Then the Plaza Athénée supported him, thanks to the pastry team of Chef Michalak, who helped him to become the Pastry World Champion, at the international grand final (London October 2011), ahead of competitors from16 countries. He worked at the Four Seasons George V (Paris), with the Head Pastry Chef, Lucien Gautier, then at the gastronomic Le V restaurant. Finally, he moved to Asia at the Mandarin Oriental hotel Taipei, as Pastry Sous-Chef where he worked alongside Frank Haasnoot, (awarded World Chocolate Master, 2011). Spotted by Yannick Alleno, he became Head Pastry Chef at the Taipei 101 tower, also for the restaurant STAY Taipei, as well as the Sweet Tea tearoom. Since 2017, he is an international Pastry Consultant and works on the creative part for Escape From Paris Sweet Lab team in Taiwan.

The workshops took place at Le Cordon Bleu schools in Melbourne and Sydney, and the chefs who attended were able to learn about some of the world's finest chocolates and discover top-quality technical ingredients offered by the famous company Louis François.


Michel Cluizel is a premium chocolate brand that is committed to providing professionals with the finest selection of raw materials. The company's unique quality commitment certifies that only pure cocoa butter, Bourbon vanilla pod, and sugar are used in the recipes. Additionally, CLUIZEL chocolates are guaranteed without soy and without added flavors. The Manufacture CLUIZEL carefully selects not only the cocoa beans but also all the raw materials used for making its chocolate creations and fillings. The company continues to innovate by removing coloring E171-E172 from its products to provide even more pure and natural products.

The Manufacture CLUIZEL is one of the few Cacaofèviers® in the world to master the processing of cocoa bean into cocoa paste first, and then into dark, milk or white chocolate.

The Manufacture CLUIZEL processes chocolates before coating them with a thin layer of chocolate and decorating them.

The Manufacture CLUIZEL designs its own filling recipes: praliné, almond paste, caramel, nougatine, liqueur, and gianduja.

The other brand featured in the event was Louis François, which offers top-quality technical ingredients to help chefs innovate in their kitchens. The brand offers a wide range of products, including pastry and bakery mixes, stabilizers, and flavorings. Louis François products are known for their consistency and ease of use, and they are a popular choice among pastry chefs.

Repertoire Culinaire Australia is committed to supporting its chefs in their quest for innovation, and events like this one are a testament to that commitment. By providing opportunities for chefs to learn from brand representatives, the company is helping to ensure that chefs are equipped with the skills and knowledge they need to create the highest quality dishes. The company also offers a range of products and services designed to help chefs elevate their kitchens, including premium ingredients and equipment.

This Masterclasses hosted by Repertoire Culinaire Australia was a great opportunity for chefs to learn from brand representatives and perfect the art of pastry making. The featured brands, Michel Cluizel and Louis François, offered top-quality products and technical ingredients to help chefs innovate in their kitchens. Repertoire Culinaire Australia's commitment to supporting chefs in their quest for innovation is commendable, and events like this one are a testament to the company's dedication to providing the highest quality products and services.

Michel Cluizel & Louis Francois Masterclass Recipes

BLACK FOREST ROLL CAKE 6 INCH

Recipe for 2 pieces

Cocoa Japanese sponge 

Ingredients:
87 g Flour T55
27 g Cocoa powder
2.8 g Baking powder
64 g Butter
127 g Milk
179 g Egg yolk
81 g Egg white N1
233 g Egg white N2
176 g Sugar

Instructions:
Sift together the flour, cocoa powder, and baking powder.
Bring butter and milk to a boil and pour over the flour mixture.
Put everything back in the saucepan and let it dry.
Heat in the microwave the mix of yolk / egg white N1 at 37/38 °C and add gradually to the first base.
Final temperature shall be around 40-45 °C.
Beat egg white N2 and sugar to a soft peak.
Add delicately the meringue to the previous mix.
Deck oven: Bake at 180 °C (UP) + 160 °C (down) for around 14-16 min. / window (Damper) open.
Convection oven: Bake at 170 °C around 14 -16 min / Speed 1 / window (Damper) open.

Cherry Griotte marmalade

171 g Cherry puree
111 g Frozen IQF cherry griottes
19 g Sugar
5 g Pectin NH Louis Francois
6 g Lime puree
1.1 g Gelatin 200° bloom

Instructions:
In a saucepan, blend the cherry puree and griotte together.
Combine together the sugar and the NH pectin.
Pour slowly over the liquid.
Bring to boil all together for 1 minute to activate the pectin.
Finish by adding the lemon puree and the gelatin.

Chocolate diplomate cream roll cake

120 g Milk
30 g Egg yolk
14 g Sugar
11 g Cornstarch
2.1 g Gelatin 200° bloom Louis Francois
56 g Milk
64 g Kayambe dark chocolate 72%
8 g Cocoa paste 100% Mokaya
132 g Cream 35%

Pastry cream base:

In a saucepan, bring to boil the milk.
Combine together egg yolk and sugar.
Finish by adding the cornstarch.
Cook it as a regular pastry cream and finish by adding the gelatin.
Ganache base:
Heat the milk to 80 °C and pour over the chocolate/cocoa paste.
Create the emulsion.

Instructions for Assembly:

Pour the hot ganache over the hot pastry cream and blend again.
Cool it down at 25 °C and add the whipped cream.

Vanilla whipped ganache

114 g Cream 35% (N1)
2 g Madagascar vanilla bean
17 g Glucose syrup
1.1 g Gelatin 200° bloom Louis Francois
67 g Elianza white chocolate 33%
188 g Cream 35% (N2-Cold)

Instructions:

In a small saucepan, heat up cream N1 with vanilla beans and glucose at 70 °C.
Add the gelatin, let it melt and pour the preparation onto the white chocolate. Blend it.
While blending the mixture, add cream N2 gradually.
Continue blending the mixture until it is smooth.
Let it set overnight in the fridge before use.

Assembly and finishing:

Prepare the cocoa Japanese sponge.
Bake it and let it cool down.
Place the first 5-inch sponge at the bottom.
Prepare the chocolate Diplomate cream and spread 75g for the first layer.
Place the second sponge, pipe 30g of chocolate diplomate, then place the frozen insert and finalize with 45g of chocolate diplomate cream.
Place the third sponge, press down and freeze.
Whip the chantilly and pipe it on the top.
Make some holes with a hot "parisian spoon" and pipe the rest of the marmalade.
Decorate with Cherry Griottines, shaved chocolate, and chocolate stick.

CHOCOLATE HAZELNUT PASTE 27% POUND CAKE

Recipe for 3 pieces

Ingredients:
197 g Egg
59 g Trimoline
99 g Sugar
59 g Hazelnut powder
95 g Flour T55
20 g Cocoa powder
5.8 g Baking powder
95 g Cream 35%
59 g Butter
41 g Dark chocolate Caozelo 66%
73 g Hazelnut (Roasted and crushed)
73 g Milk chocolate Caozelo 38%

Instructions:
In a mixing bowl, reheat eggs, trimoline, and sugar at 25-30 °C and beat them until a soft texture (ruban) is formed.
Add the sifted hazelnut powder, flour, cocoa powder, and baking powder.
Pour the cream and finish by adding warm butter/dark chocolate at 45 °C.
Add the mix of hazelnuts and drops of milk chocolate.
Pipe the mixture into the mold and pipe a line of soft butter on top of the poundcake before baking.
Bake at 165 °C, speed 2, for 30-35 minutes.

Crunchy hazelnut paste 27% for poundcake

Ingredients:
156 g Hazelnut paste 27%
67 g Caozelo 38% milk chocolate
27 g Croustilline
Instructions:
Heat the chocolate at 45 °C.
Add the praline and temper the mix at 24 °C.
Add the Croustilline and let it crystallize.

White chocolate "Boba style" coating for poundcake

Ingredients:
680 g White chocolate 30% Caozelo
14 g Dark chocolate 66% Caozelo
68 g Grapeseed oil
14 g Cocoa butter

Instructions:
Melt all ingredients at 40 °C and blend together.
Use at 35 °C.

Assembly and finishing

Instructions:
Prepare the mix and pipe the chocolate poundcake + hazelnut paste insert (2 times X 25 gr).
Pipe a line of soft butter on the top of the poundcake and bake it at 165 °C, speed 2 for 30-35 minutes, damper oven.
Take out from the oven and cool it down in the fridge.
Pipe the crunchy praline on top.
Coat with the chocolate coating at 35 °C.
Decorate with some roasted hazelnuts.

Petit Four Rondine Hazelnut-Chocolate

Recipe for 30 pieces 

Cocoa Streusel:

29 g Flour T55
29 g Icing sugar
21 g Almond powder
29 g Butter
0.6 g Salt
7 g Cocoa powder

Directions:
Sift together the flour T55, icing sugar, cocoa powder and salt.
Add almond powder and mix well.
Mix in the softened butter to create a crumble mixture.
Freeze the mixture and then bake at 160 °C for around 12 minutes.

"Terreau" Crunch:

37 g Kayambe milk chocolate 45%
92 g Cocoa Streusel (already baked)
9 g Croustilline
15 g Hazelnut paste 27%
15 g Souffletine
1 g Sea salt (crushed)

Directions:
Melt the chocolate at 40°C, then add the praline and sea salt.
Add in all the other ingredients and spread it on a tray.
Keep in the freezer.

X58 Dark Chocolate Cream:

231 g Milk
14 g Sugar
0.5 g X58 Pectin Louis Francois
28 g Egg yolk
69 g Vanuari dark chocolate 63%

Directions:
Bring milk to 40°C and then add sugar and X58 pectin. Bring to a boil.
Add in egg yolks and cook at 85°C. Then strain over the chocolate and emulsify.

Milk Chocolate Whipped Ganache:

56 g Cream 35%
4 g Glucose
4 g Trimoline
88 g Kayambe milk chocolate 45%
175 g Cream 35% (cold)

Directions:
Bring the cream, glucose, and trimoline to 70°C.
Pour the mixture over the melted milk chocolate.
Mix with a hand blender and add the cold cream little by little.
Mix well until totally smooth.
Keep overnight in the fridge before use. Whip it softly.

Assembly and Finishing:

Pipe some hazelnut paste at the bottom of the cup.
Spread some Terreau Crunch and finish by piping the dark chocolate cream till the top of the cup. Let it set in the fridge.
Whip and pipe the milk chocolate whipped ganache. Make a small hole on the top with a hot spoon, then pipe some hazelnut paste 27% on the top.
Decorate with some half-roasted hazelnuts.