Recipes

1. In a saucepan, heat the milk and cream. Halve the vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the saucepan to infuse for 20 minutes. 3. In a bowl, whisk the superfine sugar, custard powder, flour, and egg yolks until pale. 4. Strain the hot milk-cream-vanilla mixture through a conical sieve 5. then pour it over the egg yolk mixture. 6. Return to a clean saucepan and cook over medium heat for 2 minutes, until thick, whisking constantly. 7. Remove from the heat and add cocoa butter,  

1. in a Kitchen Aid whip the egg whites and make a meringue with the superfine sugar. 2. Stir in the sifted mixture of confectioners’ sugar, ground almonds, cocoa powder, and flour. 3. Preheat the oven to 165ºC 4. Spread the cake batter over a baking sheet lined with parchment paper and bake in the oven for 15 minutes.  

In the bowl of an electric stand mixer, add the eggs, flour, butter, and sugar and blend. In the bowl of an electric stand mixer fitted with a whisk, whip the egg yolks with half of the superfine sugar (1). Then, whip the egg whites with the other half. Using a silicone spatula, gently fold the mixture with the flour. In the bowl of an electric stand mixer fitted with a dough hook, add the yeast, flour, salt, butter, and honey. Knead on the second speed setting, gradually adding the eggs and then the milk. Knead until the dough comes completely away from the sides of the bowl. Preheat the oven to 180°C. On a baking sheet, spread the batter to a thickness of 12 mm, sprinkle with superfine sugar (2) and confectioners’ sugar, and bake in the oven for 10 minutes.

in stand mixer fitted with a dough hook, add the flour, salt, sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the butter and mix on the second speed setting for 8 minutes. Cover the dough with a wet cloth and let rise for 1 hour at room temperature. IPunch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes. Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1⁄4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of 3⁄8 inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1⁄8 inch (3.5 mm).

1. boil in a sauce pan all the ingredient 2. place in insert 12cmØ or 3cmØ 3. place in freezer 4. reserve for use

1. gratte the vanilla bean 2. bloom the gelatine sheet 3. boil the milk, sugar and vanilla bean 4. add the gelatine 5. poor in the glass and let set

melt the butter add honey, eggs white and flour place on silicone honeycomb mold bake few minute at 180 degree remove gently and place on a curve 

15 minutes at low speed with all ingredients Add the Bassinage water at low speed during 2-3 minutes Temperature of the dough at the end of kneading 25°C 1 or 1 .5 kg of dough and put in moulds REST 1 hour Coat with seeds Put in the oven at 235°C and bake at decreasing temperature for approx . 1 hour

Put the whipping cream and half of the milk in a pot and heat until boiling (For a fine vanilla-flavour, you can add freshly scratched vanilla from one pod before boiling) Mix in a bowl the cream powder, the sugar, the eggs and the rest of the milk Add the hot cream-milk-mix in the bowl and whisk during 2-3 minutes until the mix thickens Put the dough as base in moulds (diameter of your choice) Put the Flan filling on the dough base, fill completely Bake for 25 minutes at 250 °C Let cool down the Flan before cutting

1. Mix the ingredients of the Babka Mix except the chocolate drops/hazelnuts

temperature base 24ºC 1. place all the cold ingredient in mixer 2. mix 3-4 mn 1st speed 3. mix 8mn 2nd speed 4. check temperature, need to be 24ºC 5. rest the dough in container for 20-30mn 6. cut 150gr paton 7. shape the dough to a pretzel  8. proof 10mn 9. deep the pretzel in coustic acid 10. cut the pretzel on top 11. proof 10 more mn and bake at 200ºC for 12mn 12. cool down on rack  

1. mix all ingredient in KitchainAid for few minute until all are conbine together 2. use pasta dough machine and roll to get a nice sough dough 3. place in chiller for 1-2 hour to rest the dough 4. rool the dough again to the tickness desired

autolyze 1. mix the flour and water in your mixer until flour absorbed all the water, aproximative 2-3mn 2. stop and cover your dough for 1 hour 3. start mixing dough and add liquid starter for 4mn low speed 4. add salt and yeast and mix in second speed for 4-6mn 5. temperature 24ºC 6. rest the dough in a container for 1 hour 7. do some fold to give force and got better development 8. rest for one more hour 9. divide you dough to 350gr paton 10. rest 20mn on wooden table and cover 11. shape ypur baguette 50-60cm and place on bakery linen 12. you can proof you baguette at 19ºC for 3 hour or place in retarder proofer for 16 hour 13. score your baguette and bake at 250ºC for 20mn 14. remove from oven and place on rack to cool down

1. make a dry caramel 2. decuire with the cream and trimoline 3. add the dry butter 4. add vanilla 5. place in chiller to set and cool down

1. warm the cream and brown sugar 2. add gelatine sheet and cointreau 3. add apple juice and vanilla bean 5. place in syphon and 2 cartridge co2 6. place in chiller 2 hours

1. grated the parmesan cheese 2. place the ricotta cheese and all the ingredient in a bowl 3. mix gently and place the filling in a piping bag 4. reserve in chiller

1. place water in a sauce pan and boil water at 100 ̊C 2. place the tomato for few second and remove to place in ice water 3. peel the tomato skin 4. remove the seed 5. cut tomato in brunoise 6. chop onion and garlic and caramelized in a sauce pan with olive oil 7. add the tomato and cook for few minute 8. add concentred tomato 9. seasoning with sal and pepper

1. mix all the ingredient together for 5mn 2. place in plastic film to rest for 1 hour 3. start the lamination by rooling the dough to get the pasta texture 4. rool the past dough 1-1.5mm tickness

1. make a Roux, place butter and flour on a sauce pan low temperature 2. when butter and flour are mix togeter, add the milk slowly 3. increase heat 4. complete the milk in the sauce pan 5. ticken the panade 6. seasoning the bechamel. Add salt and pepper, filally the nutmeg

1. make a dry caramel with the sugar 2. add the cream to stop caramel to burn the the butter 3. add gelatine bloom 4. add the mascarpone and mix well 5. add fleur de sel (salt) *gelatine: use fish gelatine powder  *2 gr gelatine powder for 12 gr water, boil the water and add gelatine. reserve in chiller to set completly