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"Euphoria" by Frank Haasnoot

The famous Master Pastry Chef Frank Haasnoot present his recipe to make a perfect dessert with Block, the new line to make exclusive desserts.

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Food grade silicone is the perfect ally for pastry chefs to bake and freeze cakes, parfaits, single portions and much more, withstanding temperatures from -60°C to +230°C. Martellato offers dozens of food grade silicone moulds for monoportions and cakes, in many different shapes.


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"Euphoria" - by Frank Haasnoot


Yuzu cremeux 25 g

Strawberry mousse 25 g

Caramel mousse 25 g

Pate sable 10 g

Neutral glacage 3 g



Yuzu juice 127 g

Lime skin peel 3 g

Egg 108 g

Sugar 76 g

Gelatine mix 13 g 

Cocoa Butter 32 g

Butter 140 g


Heat the yuzu juice with the lime skin peel. Combine together the egg, sugar. Cook the two mix together until it’s boiling. Strain directly the mix on the cocoa butter. Leave to cool down until 40° C. Add the butter in one shoot and use the hand blender to mix welluntil it’s totally smooth.



Fraise des bois puree 159 g

Raspberry puree 32 g

Egg whites 48 g

Sugar 48 g

Gelatin mass 29 g

Fresh cream 185 g


Cook the sugar with some water to 120° C. Start whipping the egg white to soft peak, then slowly pour in the sugar syrup while it is whipping.

Heat up ¼ of the puree to 80° C and melt the set gelatin mix then add the mixture back to the puree and reduce the temperature to 25° C.

Mix the puree with the whipped egg whites. Whip the cream to soft peak and fold into the whipped egg white mixture.



Sugar 31 g 

Cream 67 g 

Eggyolks 43 g

Zephyr Caramel 35% 111 g

Gelatin mass 19 g

Whipped cream 228 g


Boil the cream. Caramelize the sugar and add the cream. Cool down to 70° C and add to egg yolks, cook till 84° C. Add the gelatin mass, and pour little by little on top of the chocolate to create asmooth emulsion. At a temperature of 25° C we fold in the whipped cream.



Almond powder 14 g

Starch 26 g

Flour 90 g

Salt 1 g

Icing sugar 45 g

Butter 48 g

Eggs 26 g


Mix butter, icing sugar, salt, and almond powder till it is smooth. Add the eggs, followed by the sifted flour and starch.



Water (A) 49 g

Fruit (B) 148 g

Sugar (A) 49 g

Sugar (B) 148 g

Glucose 98 g

Acide Citrique 1 g

Pectin NH nappage 7 g


In a bowl, combine sugar (A) with pectin and add water (A). 

Let it stand for 20 minutes. In a pan, combine water(B) with sugar (B) then add glucose and heat to 40° C. Slowly add the pectin mixture and bring to boil. Add the citric acid.



Fill all the moulds with the fillings and place into the freezer and un-mould when frozen. Cut out the pate sable and bake at 160° C for roughly 20 minutes. Stack the frozen fillings on top of eachother and place the bakes pate sable on the bottom. Heat the neutral glacage at 70° C and spray the pastry on all sides.

Would you like to know more about Block moulds? Click the bottom to discover all models.



Frank Haasnoot

Frank Haasnoot is a Dutch pastry chef and chocolatier with over 25 years experience.

When Frank finished his education he started working for several luxury pastry shops and Michelin star restaurants. He decided to leave The Netherlands and started to work around the globe.

In the last 11 years he worked in New York, Kuwait, Taiwan, Hong Kong and Barcelona.

During his career Frank competed in national and international pastry competitions. In 2011 he was awarded as a World Champion in pastry & chocolate at The World Chocolate Masters in Paris.

In 2019 Frank relocated back to The Netherlands and started working as a international consultant and pastry instructor.

Last year he launched his first pastry book Prisma.



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