2016 Fechlin Seminar with Chef Ramon Ramos

Felchlin Ambassador 

2016 Felchlin Seminar July 26 11AM-330PM 

Chef Ramon Ramos 

With Chef Ramon Ramos, Felchlin Ambassador 

1

Chef Ramon Ramos 

Execu7ve Pastry Chef, Orlando World Center 

Chef Ramon Ramos has a real zeal for pastries and chocolates which can be seen 

and tasted in every single one of his treats or show pieces. He inherited his desire to 

work with pastry at the age of 7 years old from both his grandfather and uncle in 

Mexico, who worked with sugar, ice creams and sorbets. When he was 16 years old 

he leD for California where he took his first steps as a pastry cook at the Ritz-Carlton 

Laguna Niguel. Seven years later, he moved on to working at other Ritz-Carlton and 

MarrioJ properKes in Hawaii, Missouri, Michigan, California, and China. Chef 

Ramon’s previous ExecuKve Chef PosiKon was at the Ritz-Carlton JW MarrioJ LA 

Live in Los Angeles California. He recently moved to Orlando, Florida where he is 

currently the ExecuKve Pastry Chef for the Orlando World Center MarrioJ. For a 

total of 23 years, Chef Ramon has been with the MarrioJ and Ritz Carlton Company. 

Not only is Chef Ramon’s professional resume decorated from working all over the 

world , he has also set a pedestal for pastry chefs of the future through the excellent 

work he portrays outside of the kitchen. He has parKcipated and judged 

compeKKons and is a pastry coach. As a member of the Mexican Pastry Team, Chef 

Ramon parKcipated in the Coupe du Monde de la PaKsserie, Lyon, France, in 2007. 

He judged the 2009 World Chocolate Masters naKonal selecKons in China. He also 

judged the 2009 FHC internaKonal culinary arts compeKKon in Shanghai China. Chef 

Ramos has recently worked along Chef Ortega to coach the Mexican pastry team for 

the 2010 world pastry team championship. In 2012, he judged at the Coppa del 

Mondo della Gelateria in Rimini, Italy. Three months later, Chef Ramon competed in 

the Mondial des Arts Sucres. Following this he judge d at the WPTC in Las Vegas, 

Nevada. 

2

Apricot Tart 

3

Chocolate Deco 

Fresh Apricots 

Profiterols 

Apricot Diplomat 

Sable Breton Tartshell 

4

Pate Sable Breton 

Yolks 224g 7.9oz 

Sugar 454g 16.01oz 

BuJer 454g 16.01oz 

Bread Flour 630g 22.22oz 

Baking Powder 42g 1.48oz 

Salt 14g 0.49oz 

Vanilla Bean 4g 0.14oz 

Cream buJer and sugar. Add yolks, scrape, add 

dry ingredients, scrape. Sheet to 2 inches thick, 

cut. 

Bake at 176.7˚C/350˚F 

Apricot Pastry Cream 

Milk 3.5% 226.8g 8oz 

Apricot Puree 226.8g 8oz 

Granulated Sugar 103.7g 3.66oz 

Pasteurized Liquid Egg 100g 3.53oz 

Corn starch 22.6g 0.8oz 

Creampowder 34g 1.2oz 

BuJer 14.2g 0.5oz 


Heat milk with puree, sugar and vanilla bean. 

Mix 

eggs with vanilla powder and corn starch. Once 

milk comes to a boil add to eggs, whisk. Heat 

up the mixture while sKrring unKl it thickens, 

take off heat. Cool down in mixer, add buJer. 

5

Pate a Choux 

Flour 595.3g 21oz 

Water 34fl oz 34fl oz 

BuJer 396.8g 14oz 


Fresh Eggs 18-20 ea 18-20 ea 

Heat water with salt and buJer, once it comes 

to boil add flour. Mix with a spoon unKl flour is 

cooked. Transfer to a mixer with the paddle 

aJachment. Once cooled add eggs one by one. 

Pipe puffs in a circle and place cookie on top. 

Bake at 162.7˚C/325˚F 

Cookie 

BuJer 453.5g 1# 

Sugar 453.5g 1# 

Flour 453.5g 1# 

Cream everything together unKl incorporated. 

Wrapped and put in cooler. Sheet to 1 inch 

thick. Use a round cuJer to place on top of the 

pate a choux. 

6

Chocolate Cake 

7

Vanilla Macaroon 


Gold Leaf 


Maracaibo 65% Cake 

Almond Sable 

Maracaibo 65% Ganache 

Maracaibo 65% Cremeux 

Caramelito Praline 

Joconde soaked with 

Frangelico simple syrup 

White Chocolate Coffee Ganache 

Almond Sable 

8

Almond Sablé 



Powdered Sugar 180g 6.35oz 

Almond Flour 60g 2.12oz 

Pastry Flour type 400 120g 4.23oz 


Fresh Eggs 100g 3.53oz 

Cream buJer, salt and powdered sugar. Add 

eggs. Add the almond flour and the first 

amount of pastry flour, scrape. Add the second 

pastry flour unKl is incorporated. 

Let the dough rest before using. Sheet to 1.5 

inch thick. 

Caramelito 36% Praline 

Pralinosa F 136g 4.8oz 

Caramelito 36% Rondo 57g 2.01oz 

CroquanKne Flaky wafers 113g 3.99oz 

Melt Pralinosa and Caramelito together. Mix in 

CroquanKne. Spread into the mold to cover the 

boJom. 

9

White Chocolate Coffee Ganache 

Edelweiss 36% Rondo 907.2g 2# 

Heavy cream 453.5g 1# 

Coffee flavor TT TT 

Bring heavy cream to a boil, add to Felchlin 

Edelweiss 36% rondo, whisk unKl smooth. Add 

coffee flavor to taste. Let it rest. Pipe in lines, 

freeze. 

Maracaibo Clasificado 

65% Rondo 

Maracaibo 65% Cremeux 

200g 

7.05oz 

Icing sugar 35g 1.23oz 

Heavy Cream 35% 100g 3.53oz 

Past. Liquid egg yolk 50g 1.76oz 

GelaKne leaves 8g 0.28oz 

Heat the 100g of heavy cream. Scale the 

powdered sugar and yolks keeping them 

separate unKl ready to use. Bloom gelaKn. 

Whip the 475g of cream to soD peaks. Once 

the heavy cream is hot, temper the yolks, and 

cook unKl nappe. Add bloomed gelaKn at the 

end. Strain. Pour hot mixture over chocolate 

and combine. Fold into soD the soD peaked 

cream. 

Heavy cream 35% 475g 16.76oz 

10

Joconde 

Eggs 10ea 10ea 

Flour, all purpose 99g 3.5oz 

BuJer, melted 85g 3oz 

Whites 12ea 12ea 

Sugar 312g 11oz 

Almond Flour 312g 11oz 

Whip eggs unKl fluffy, add flour and almond 

flour. In a separate bowl whip whites, add 

sugar, whip unKl sKff peaks. Fold in egg 

mixture to the meringue, add buJer. Spread 

on a sheet pan 1.75. Bake at 204.4˚C/400˚F 


Maracaibo Clasificado 65% 453.5g 1# 

Heavy Cream 35% 680.3g 1.5# 

Heat heavy cream to simmer. Add the cream 

to the chocolate. 

11

Macaroon 

Fresh Egg White 125g 4.41oz 

Granulated Sugar 75g 2.65oz 

Macaroon Mix 187.5g 6.61oz 

Whip whites with sugar unKl medium peaks. 

Fold in macaroon mix. 

Macaroon Mix 



SiD almond flour and powdered sugar 

together. Robocup mix unKl it becomes light 

and powder. 

Macaroon Filling 

California Almond Paste 1:1 350g 12.4oz 


Ground Vanilla Beans TT TT 

Robocup everything together unKl is smooth. 

Add ground vanilla beans to taste. 

12

Keylime 

13


Green Macaroon with Pistachiosa Filling 

Whipped Cream 

Key Lime 

Lime Zest 

Graham Cracker Sable Breton 

14

Pate Sable Breton 

Yolks 224g 7.9oz 

Sugar 454g 16.01oz 


Bread Flour 605g 21.3oz 

Graham Crackers Crumbs 25g 0.9oz 

Baking Powder 42g 1.48oz 



Cream buJer and sugar. Add yolks, scrape, add 

dries, scrape. Bake at 176.7˚C/350˚F 

Key Lime Mix 

Yolks 950ml 1qt 

Condensed Milk 1892ml 2qts 

Key Lime Juice 950ml 1qt 

Lime Zest 2ea 2ea 

Mix everything together with the paddle 

aJachment. Bake at 137.7˚C/280˚F 

15

Macaroon 




Food Colouring Green 



Macaroon Mix 





and powder. 

Macaroon Filling 

Pistachiosa F 200g 7.05oz 

Keep Pistachiosa F at room temperature to fill 

macaroons 

16

Chocolate Tart 

17

Raspberry 

Chocolate CigarreUe 

Chocolate Decor 

Orange Macaroon with 

Mangonosa Filling 


Joconde 

Banana Caramel 

Graham Cracker Tart shell 

18

Banana Caramel 

Granulated Sugar 226.8g 8oz 

Glucose 85.5g 3.05oz 

BuJer 113.4g 4oz 

Peeled Banana 453.6g 16oz 

Puree bananas. Make a caramel: heat glucose 

and sugar, to a caramel color. Add buJer and 

sKr, unKl incorporated. Add bananas and whisk 

unKl fully incorporated, let cool. 

Joconde 

Eggs 10ea 10ea 

Flour, all purpose 99g 3.5oz 

BuJer, melted 85g 3oz 

Whites 12ea 12ea 

Sugar 312g 11oz 

Almond Flour 312g 11oz 

Whip eggs unKl fluffy, add flour and almond 

flour. In a separate bowl whip whites, add 

sugar, whip unKl sKff peaks. Fold in egg 

mixture to the meringue, add buJer. Spread 

on a sheet pan 1.75#. Bake at 204.4˚C/400˚F 

19


Maracaibo 65% 453.5g 1# 

Heavy Cream 35% 453.5g 1# 

Heat heavy cream to simmer. Add the cream 

to the chocolate. 

Macaroon 




Food Colouring 

Orange 



Macaroon Mix 





and powdery. 

20

Cheesecake Tart 

21


Strawberry 

Whipped Cream 

Vanilla Crumbles 

Cheesecake 

Raspberry Jam 

22

Cheesecake 

Cream Cheese 1360g 3# 

Eggs 4ea 4ea 

Sugar 340.2g 12oz 

Vanilla 14g 0.5oz 

Cream the cream cheese unKl soD, add sugar. 

Once incorporated add eggs and vanilla. Bake 

at 149˚C/300˚F 

Vanilla Sugar Streusel 




Vanilla Powder 1g 0.04oz 

Mix together sugar and flour. Cut buJer into 

mixture unKl it just comes together. Grate 

through glazing rack in order to get same size 

crumbles. 

23

Lemon Tart 

24


Macaroons 

Vanilla Tart Shell 

Lemon Cream 

Passion Diplomat 

Frangipane 

Pistachio Macaroon 

Orange Macaroon 

Tart Shell 

Vanilla Macaroon 

Whipped Cream 


25

Frangipane 




California almond paste 1:1 113g 3.99oz 

Fresh Eggs 200g (4ea) 7.05oz (4ea) 

Vanilla extract 1tsp 1tsp 

Pastry Cream 96g 3.39oz 

Cream buJer, almond paste and sugar 

together. Add in eggs with vanilla extract. Add 

almond flour. Add pastry cream. 

Pastry Cream 

Milk 3.5% 450g 15.87oz 

Granulated Sugar 103.7g 3.66oz 

Pasteurized liquid eggs 100g (2ea) 3.53oz (2ea) 

Cornstarch 22.6g 0.8oz 

Elsay Powder 34g 1.2oz 


Bourbon Vanilla Bean 4g (1ea) 0.14oz (1ea) 

Heat milk with sugar and vanilla bean. Mix 

eggs with elsay powder and cornstarch. Once 

milk comes to a boil add to eggs. Whisk. Heat 

up the mixture while sKrring unKl it becomes 

thick, take off heat. Cool down in mixer, add 

buJer. 

26

Lemon Cream 

Pasteurized Liquid Egg Egg 300g 300g (6ea) (6ea) 

10.58oz 10.58oz 

(6ea) (6ea) 

Lemon Juice Juice 217.7g 217.7g 7.68oz 7.68oz 

Granulated 

Granulated 

Sugar 

Sugar 

408.2g 

408.2g 

14.4oz 

14.4oz 

Pateurized Liquid Egg Yolk 96.4g 

Pateurized Liquid Egg Yolk 96.4g 

3.4oz 

3.4oz 

Clarified BuJer 

Clarified BuJer 

254g 

254g 

8.96oz 

8.96oz 

Lemon Zest 

Lemon Zest 

28.4g 

28.4g 

1oz 

1oz 

Using Using a bain a bain marie, marie, mix mix the the lemon lemon juice juice and and 

sugar, sugar, unKl unKl sugar sugar has has dissolved. dissolved. Mix Mix eggs eggs and and 

yolks, yolks, temper temper in to in the to the lemon lemon juice juice mixture. mixture. 

SKr SKr constantly constantly unKl unKl it thickens. it thickens. Add Add clarified clarified 

buJer buJer (melted), (melted), take take off bain off bain marie, marie, add add lemon lemon 

zest, 

zest, 

cool. 

cool. 



Passion Puree 250g 8.8oz 

Passion Puree 250g 8.8oz 


BuJer 

Sugar 

375g 

500g 

13.2oz 

17.6oz 

Sugar 

Eggs 

500g 

6ea 

17.6oz 

6ea 

Eggs 

GelaKn 

6ea 

5ea 

6ea 

5ea 

GelaKn 5ea 5ea 

Heavy Cream 3.5% 

1150g 40.5oz 

(whipped) Heavy Cream 3.5% 

1150g 40.5oz 

(whipped) 

Using a bain marie, mix passion puree and 

sugar, Using unKl a bain sugar marie, has dissolve. mix passion Bloom puree gelaKn and 

using sugar, an ice unKl bath. sugar Temper has dissolve. in the eggs Bloom to the gelaKn 

puree using mixture. an ice bath. SKr constantly Temper in unKl the it eggs thickens. to the 

Add puree buJer mixture. and gelaKn. SKr constantly Take off bain unKl marie, it thickens. let 

it cool. Add buJer Once passion and gelaKn. curd is Take cooled, off bain fold in marie, let 

whipped it cool. cream. Once passion curd is cooled, fold in 

whipped cream. 

27 

27

Macaroon 






Macaroon Mix 





and powder. 

28

Caramelito 36% 36% Pot Pot de de Creme Creme 

29 

29

Mix Berry Compote 

Caramelito Pot de Creme 

Red Currant Center 

30

Caramelito 36% Pot de Creme 

Heavy Cream 3.5% 920g 1qt 

Sugar 28.4g 1oz 

Yolks 227g 8oz 

Caramelito 36% 454g 1# 

Heat heavy cream and sugar to a simmer. 

Temper in the yolks and add the chocolate. 

Strain the mixture. Bake at 149˚C/300˚F 

Red Currant Center 

Red Currant Consommé 500g 17.64oz 


GelaKn Sheets 15g 0.53oz 

Fresh Red Currants 454g 16.01oz 

Heat fresh red currants over bain marie and 

strain. Bloom gelaKn in ice water. Scale the 

consommé and heat with the sugar enough to 

melt the gelaKn. Pour into desired mold. 

31

Frambuesa 

32

Half Raspberries 

Chocolate Plaque 

Raspberry Mousse 

Macaroon 

Thyme Gelee 

33

Raspberry Mousse 

Raspberry Puree 333g 11.75oz 

GelaKne Sheets 10g 0.35oz 

Fresh Egg Whites 56g 1.98oz 



Macaroon 

Fresh Egg Whites 125g 4.41oz 



Food Coloring 

Red 

Cook sugar to 121˚C/249.8˚F. Add to the egg 

whites as is whipping. Bloom gelaKn in ice 

water. Melt the gelaKn with 10% of the 

raspberry puree; add the gelaKn mixture to the 

rest of the raspberry puree. Whip the heavy 

cream. Fold in puree mixture in merengue. 

Fold in merengue mixture to the whipped 

cream, 



Macaroon Mix 





and powder. 

34

Thyme Gelee 

Raspberry Puree 333g 11.75oz 


Fresh Thyme 8g 0.28oz 

GelaKne Sheets 6g 0.21oz 

Bloom gelaKn with ice water. Melt raspberry 

puree with sugar and thyme. Add the gelaKn; 

strain. 

35

36 

36

Truffle Shell 

Coated with Milk Cocoa Powder 

Pistachiosa Fillling 

Ganache 


Pistachiosa F 227g 8.01oz 

Mascarpone Cheese 28g 0.99oz 

Heat heavy cream to 32.2˚C/90˚F. Add to 

pistachiosa and mascarpone cheese. Emulsify. 

37

38 

38

Truffle Shell 

Coated with Cocoa Powder 

Coffeenosa Ganache 

Ganache 


Coffeenosa F 227g 8.01oz 

Trablit 142g 5.01oz 


coffeenosa and trablit. Emulsify. 

39

Truffle Shell 

Rolled in 65% Maracaibo 

Pralinosa 

Truffle Shell 

Rolled in 65% Maracaibo 

Pralinosa 

Ganache 



Rum 40%vol 142g 5.01oz 

Ganache 



Rum 40%vol 142g 5.01oz 

40 


pralinosa and rum. Emulsify. 

Heat heavy cream to 32.2˚C 

pralinosa and rum. Emulsify 

40 41

2016 Fechlin Seminar with Chef Ramon Ramos

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