Recipes

1. Make an almond cream with butter, sugar, eggs, almond powder 2. Mix well with one leaf for 5 minutes. 3. Mold in a frame at a height of 3 cm and place the almond leaves on top 4. bake for about 25 minutes at 170℃. 5. Add icing sugar on top after baking

1. Boil whole milk, sugar and vanilla pod. 2. Blanch the egg yolks with the sugar. 3. Pour the milk over the egg yolks. use a Bowl mixer with a whisk . 4. Add the softened butter. 5. Mix and gradually add the first mixture. 6. Stir in the Italian meringue and add the pralina hazelnut paste

1. Boil whole milk, sugar and vanilla pod. 2. Blanch the egg yolks with the sugar. 3. Pour the milk over the egg yolks. 4. Boil mixing with a whisk. 5. Add the softened butter. 6. Mix and gradually add the first mixture. 7. Stir in the Italian meringue and add the natural pistachio paste

1. Warm the milk with half the sugar to 50°C. 2. Whisk the yolks with the rest of the sugar. 3. Pour the milk onto the yolks/sugar mixture. 4. Cook in a saucepan over a low heat to 90°C to obtain a custard. 5. Mix in the green tea. 6. Strain the green tea custard into the mixer bowl then whisk to increase volume, which will bring the preparation back down to 30/35°C. 7. Temper the butter at 22°C then gradually add to the mixture. 8. The cream obtained should become firm and smooth. 9. Delicately mix in the Italian meringue using a palette knife.

1. Cook the sugar and the water at 117-121℃ (petit boulé stage) 2. Place the eggs yolk in a mixer with the whisk and start to mix  3. Stir in the boiled sugar and let soften before putting the butter in small cube. 4. Keep mixing until wll incorporated.  

1. boil water with sugar to 115-117℃ 2. Pour over the eggs yolk to make a pâte a bombe 3. Add butter room temperature 4. mix until getting a fluffy light butter cream add coffe flavor

1. Boil whole milk, sugar and vanilla pod. 2. Blanch the egg yolks with the sugar. 3. Pour the milk over the egg yolks. use a bowl mixer with a whisk. 4. Add the softened butter. 5. Mix and gradually add the first mixture. 6. Stir in the Italian meringue and add the natural coffee extract.

1. Boil water with sugar to 115-117℃ 2. Pour over the eggs yolk to make a pâte a bombe 3. Add butter at room temperature 4. Mix until getting a fluffy light butter cream reserve in chiller

1. Using the whisk, whisk the yolks with the first portion of the semolina sugar (sabayon texture) 2. Mix the melted dark couverture chocolate and the softened butter. 3. Beat the whites with the second portion of the caster sugar. 4. Mix the sabayon and the chocolate and butter mixture, add the whites and the flour. 5. Place in 16 cm diameter (170 g) Flexipan molds, sprinkle with crushed macadamia nuts. 6. Bake in a ventilated oven at 180°C for about 18 minutes.

1. Cut the chocolate into pieces, put it in a large microwavable bowl with the butter also cut into pieces. 2. Smooth with a whisk and add the butter 3. In another bowl, beat the eggs, sugar and vanilla until you have a good frothy mixture and add the chocolate mixture. 4. Add salt and flour. 5. Mix, it has to be homogeneous 6. Pour into a buttered square or round pan (about 20cm) and sprinkle with a little walnut that you have reserved 7. Bake for 25 minutes in preheated oven at 180°C

1. Beat the egg yolks with the granulated sugar to obtain a foamy mixture. 2. Pour in all the ingredients except egg whites and granulated sugar and mix. 3. Whisk the egg whites with the granulated sugar until firm and carefully fold into the mixture. 4. Spread this mixture on a metal sheet covered with a pastry sheet 5. Bake at 170 for 30-35 mn

1. Melt the couverture and the butter. 2. Add eggs, sugar and mix well.  3. Incorporate the flour and walnuts. 4. Place all in a mold and bake at 180℃ for 35 minutes

1. Knead with the beater for the hook for 2 minutes in first gear 2. Add the first part of the cold butter cut into small cubes and continue to knead until the takeoff of the dough. 3. Temperature of the dough 24°C. 4. Keep 30 mn in room temperature. 5. Fold one time the dough and spend 45 minutes in the freezer and finally in the refrigerator at 4°C all night. 6. The next day, spread the dough in a dough sheeter to give the size of 60 cm by 40 cm and place it on a cold plate for 10 minutes in the freezer. 7. spread the butter in the rolling mill to half the size of the dough, place it on the tempera and close. 8. Give a simple trick and place in the cold. 9. Repeat two more times to have a total of 3 rounds, lower to the plate size and re-cold.

1. iuse a mixer and hook 2. Mix all the ingredients with the exception of the butter. 3. Make a first mixture in second gear until the dough is detached from the bowl. 4. Add the butter and mix until perfectly elastic. p 5. lace in a container for two hours and degasée. 6. put in the refrigerator 24 hours before use

1. Scald milk and get little warm. 2. Dissolve yeast. 3. Add flour and mix to make a sponge. 4. Let rise until double. 5. Gradually mix in eggs and then dry ingredients to make a soft dough. 6. Beat in butter a little at a time until it is completely absorbed and the dough is smooth. 7. Dough will be very soft and sticky. 8. Fermentation If the dough will require much handling in makeup, as for small brioche rolls, it is easiest to retard the dough overnight. 9. Making it up while chilled reduces stickiness.   10. If the dough is to be simply deposited in pans, its stickiness and softness is not a problem, so it need not be retarded. 11. Ferment 20 minutes, then scale and pan. 12. Makeup Egg wash after proofing. 134. Baking: 200°C for small rolls 190°C for large units

1. make a dry caramel  with sugar and caramelized to prefered color 2.decuire with cream and add glucose 3. add butter and cook to 115°C 4. add salt and vanilla place on a frame 1 cm high and cool down before cutting

Mix the egg yolks with the sugar Add the walnut and hazelnut powders, icing sugar Whip the whites with the sugar in French meringue Mix the baking powder with the flour and corn flour. Mix the dry ingredient with the rest and finish mixing with the melted butter bake at 180ºC in a baking tray for 20mn

1. In the bowl of a stand mixer, whisk the eggs, caster sugar and vanilla together until light and fluffy. 2. Gently fold through the sifted flour and salt. 3. Melt the butter and mix to the sponge mixture . 4. Transfer the mixture to a disposable piping bag fitted with a 12mm piping tip and pipe the mixture in a spiral design into the Flexipan. 5. Sprinkle with coconut and dust with icing sugar. 6. Bake at 165°C for 10-15 minutes, or until you touch the surface of the sponge and it bounces back. 7. Remove from the oven and allow to cool.

1. !n a robot-cut, put the almond paste, sugar, egg yolks and mix well, then put it all in a blender and mix. 2. Turn the white into a firm mousse with the sugar and stir in the first part. 3. Melt the couverture with the butter. 4. Mix the cocoa and flour. 5. Add the powder to the eggs and then the couverture and melted butter. 6. Place on a baking tray 7. Bake at 170℃ 15-20 mn

1. Chop the almond paste 2. Add the egg yolks and the whole eggs one by one, 3. Add the 130g of sugar to the ribbon. 4. Add whites to French meringue, sift flour and cocoa powder. 5. Mix some of the white with the cocoa paste, and the melted butter to obtain a smooth texture. 6. Add the almond paste mixture, 7. Add the powders and finish with the French meringue. 8. Bake 170℃ on baking tray for 15-18mn

1. Prepared a pâte a choux with the milk vanilla, butter. boil and then add flour. 2. Keep stirring for few second and addthe  eggs yolk and eggs. 3. Prepared a french meringue with the eggs white and sugar, mix for few minute and add the pâte a choux. 4. Place the filling in a silpat 1cm high  5. Bake in oven a 180℃ for 12-15mn 6. Cool down and cut strip to place around ring cake