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Chef Pâtissière

For Eve Moncorger, patisserie is a life-long passion awakened by her grandmother at the tender age of fifteen.

Her career began at our glamorous sister property Hotel du Cap-Eden-Roc in 2008 where she learnt to create elaborate sweet sensations to stun the cosmopolitan clientele.

Today Eve Moncorger spends winter seasons at L’Apogée Courchevel and joins Château Saint-Martin & Spa for the summer seasons. Guests will be delighted by the delicacy and creativity of Eve’s work.

Cappuccino Delight - Recipe

Hazelnut cookie base:
200g egg-white | 50g honey | 70g brown sugar | 50g icing sugar | 125g hazelnut powder | 80g flour | 2g baking powder | 100g melted butter 
Beat the egg white with the honey and brown sugar. Mix the icing sugar, hazelnut powder, flour and baking powder together. Melt the butter. Once the egg-whites are whipped to a light mousse, sprinkle in the powdered ingredients and melted butter. Mix gently. Shape into 8cm diameter circles and bake in the oven at 160 degrees for around 15 minutes.

Hazelnut biscuit:
40g sugar | 10g glucose | 30g butter | 20g chopped hazelnuts 
In a saucepan, combine the sugar, glucose and butter. Heat gently while mixing. Boil the preparation for 1 minute and then remove from heat. Add the chopped hazelnuts. Spread the biscuit between 2 sheets of baking paper. Bake in the oven at 160 degrees for about 10 minutes. As soon as it is out of the oven, make discs of 8 cm in diameter and others of 4cm diameter. Store dry.

Caramelised hazelnuts:
100g hazelnuts (no skin) | 30g sugar | 10g water 
Heat the sugar and water, then add the hazelnuts. Cook until they turn caramel-colour, remove and separate the nuts from one another. Store dry.

Raspberry sorbet:
160g water | 100g sugar | 50g glucose powder | 2g stabiliser | 320g fresh raspberries 
Make a syrup with water, sugar and the stabiliser, leave to cool. Mix the raspberries to a coulis. Once the syrup has cooled down, add the raspberry coulis and then the two preparations. Put in the ice-cream maker until the sorbet has a smooth texture, then freeze.

Candied raspberries:
500g fresh raspberries | 250g sugar | 8g pectin | ½ yellow lemon 
In a saucepan, crush the raspberries to make a coulis, heat gently. Mix the sugar and the pectin. When the raspberry coulis is at about 40 degrees, add sugar/pectin mixture while stirring. Boil for a minute and turn off the heat. Add the juice of half a lemon and refrigerate.

Fresh raspberries:
About 500g

Raspberry coulis:
250g raspberries | 20g sugar
Mix the raspberries and sugar together and strain. Refrigerate. 

Coffee cream: 
250g whole milk | 250g single cream | 100g coffee beans | 120g egg yolk | 50g sugar | 200g Valrhona Jivara chocolate | 2 gelatine sheets, soaked
Heat the milk and cream. Crush the coffee beans and blend into the hot liquid. Leave to infuse for 10 minutes covered (heat off). Strain the liquid and return to heat. Mix the yolks and sugar and cook like custard.
Once the coffee custard is thickened, add the gelatine.  
Pour the custard over the chocolate and mix. Stir without incorporating air. Refrigerate and rest for a half day. 

Put the hazelnut cookie in the centre of the plate. Put 5 raspberries on the ends and in the meantime, poach the coffee cream. In the centre put some coffee cream, candied raspberries and a fresh raspberry.

Add the hazelnut biscuit of 8 cm in diameter, place some fresh raspberries on top, some poached cream, halved caramelised hazelnuts, candied raspberries, a 4 cm hazelnut biscuit and a gold leaf tip.

Decorate around the plate with the coulis.

At the last minute, add a small scoop of raspberry sorbet to complete your dessert.

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