The renowned chef Philippe Conticini, who is recognised by his colleagues as one of the founders of modern patisserie, offers his culinary creations through the "Maison Philippe Conticini" in Paris, London and Tokyo.
From the patisserie to the bakery to the Viennoiserie, the chef's motto is very simple: Creating emotions through handcrafted quality products.
After winning several awards and working in Michelin-starred restaurants (La Table d'Anvers, Petrossian, etc.), Philippe Conticini became co-founder and head patissier of Pâtisserie des Rêves. He attaches great importance to conveying emotions with his creations and making his gourmet specialities accessible to a wide audience.
He is also the author of several books, including numerous classic cookbooks and books with lactose and gluten-free recipes. He has also published an autobiography entitled "Cochon de lait" (German: suckling pig).
In 2021, Philippe Conticini, alongside Jeffrey Cagnes, decided to open his artist's studio at 27 Place Dauphine on the Île de la Cité, located in the heart of Paris. A veritable temple to patisserie has been created here, a timeless jewel box that pays homage to the art that the two men love so much and makes it possible to offer masterclasses in an intimate setting. This is how the atelier "Du Geste à l'Émotion" was born, a nod to their shared creative range.
The chef chose BORA because he likes to work with brands that offer quality products and the best equipment for his masterclasses: BORA equips him with the best kitchen appliances.
"I was lucky enough to get to know BORA at a professional event. I was quickly impressed by the quality of the products and the excellent standard of the teams that I subsequently got to know. I am guided by the search for emotions through my creations. Being accompanied by a brand that strives for 'pure perfection' helps me in my daily mission. BORA is to the kitchen what a paintbrush is to a painter: essential."
150 g whole raw hazelnuts
150 g whole raw almonds
200 g caster sugar
50 g water
Bring the water and sugar to the boil in a pan. When the temperature has reached 116 degrees, add the whole hazelnuts and almonds. Carefully coat the dried fruit with this sugar syrup and cook for 20 minutes. Keep stirring the contents with a wooden spoon to prevent the hazelnuts and almonds from burning. The sugar, which turns white a few minutes after adding the dried fruit, finally caramelises completely. At the end of the cooking time, the dried fruit is nice and shiny and has taken on a beautiful maroon colour. Place the caramelised hazelnuts and almonds on a Teflon tray and spread them out so that they cool down more quickly. When they have cooled down well, blend two thirds of the dried fruit in three stages in a food processor so that the mixture does not get too hot and a nice creamy nougat mixture is created. The other third is used for decoration or embellishment.
64 g flour (type 550)
64 g brown sugar
52 g butter
Mix all the ingredients on a sheet of baking paper until you have a homogeneous batter. Spread the brittle mixture on two sheets of baking paper with a thickness of 2 mm and cut out a first disc with a diameter of 20 cm and a second disc with a diameter of 11.5 cm on the inside. Place the brittle in the fridge.
63 g water
63 g low-fat milk
55 g butter
3 g caster sugar
1 g fleur de sel
71 g flour (type 405)
125 g eggs
Bring the water, milk, butter, caster sugar and fleur de sel to the boil in a pan. Remove the pan from the heat and add the previously sieved flour. Mix the contents and leave to set over a high heat for one minute, stirring the batter repeatedly. Pour the entire contents into the mixing bowl of the blender. Blend at medium speed until no more steam escapes. The aim is to extract as much moisture as possible from the mixture so that as many eggs as possible can be mixed in and the dough can rise as much as possible. Whisk the whole eggs as you would for an omelette and gradually pour them over the batter in a thin stream. Inject a ring with a diameter of 18 cm using a 14-mm nozzle, then another ring on the inside of the first ring and finally another ring on the groove between the two rings. Place a slice of the frozen choux pastry on top and place the tray in the oven for 25 to 30 minutes at 170 degrees. Then leave the tray in the oven for a further 15 minutes at 150 degrees.
408 g low-fat milk
72 g liquid cream
95 g egg yolk
42 g caster sugar
65 g cornstarch
34 g gelatine mixture
34 g gelatine mixture
170 g butter
255 g nougat
Heat the milk and cream. Mix the egg yolks, sugar and then the cornflour. Pour over a third of the milk and cream and bring to the boil again. Prepare a vanilla cream. Add the gelatine and cold butter. Mix the entire contents. Then add the nougat. Whip the cream in a cold bowl for one minute until cold. Place them in the fridge for an hour and repeat the process.
Cut the Paris-Brest in half. Use a piping bag to pipe the nougat cream onto the base of the Paris-Brest. Add some caramelised almonds. Squirt the nougat cream on top in the form of vertical rosettes using a fluted perforated nozzle. Decorate with caramelised almonds. Then replace the lid of the Paris-Brest.
