Recipes

1. Place the sugar and whole eggs in the bowl of a stand mixer fitted with the whip attachment and thoroughly combine. 2. Slowly add the vegetable oil. 3. Combine the buttermilk, vinegar, and vanilla; separately, combine and sift the dry ingredients. 4. Add the liquid and dry ingredients to the egg mixture in alternating portions. 5. Add the red coloring. 6. Transfer the batter to a prepared half sheet pan and bake at 160°Cfor 15 minutes or until thoroughly baked. 7. Allow to cool and cut into discs that correspond to the base of the silicon 8. Remaining scraps may be dried and used as garnish.

1. Cook the beetroot and remove the skin. 2. Pass the beetroot in a mixer to obtain a puree. 3. Place the butter in a mixer with a paddle and add the icing sugar. 4. Mix well and add eggs slowly until getting a creamy texture. 5. mMix the flour, cocoa powder, milk powder and baking powder 6. Incorporate beetroot puree, red color, cream in the creamy texture. 7. Finally incorporate the flour and mix slowly until all mass in perfectly smooth. 8. Bake on a baking tray or a cake mold a 160℃ for 40mn.

1. Process all of the ingredients together in a blender until smooth. 2. Pour the mixture into an iSi whipper. 3. Charge with two N2O chargers and shake upside down after each charge. 4. Lightly spray a paper cup with canola oil. 5. Shake the syphon of mixture and fill the cup one third of the way. 6. Cook for 40 seconds in the microwave then remove and place the cup upside down until cool to keep all of the steam inside.

1. Separed de yolk from white and sugar 2. beat yolk in the bowl of the robot and whisk gradually increasing the speed for 5 to 6 minutes. 3. Then add  egg white and continue beating for 2 minutes. . 4. Sift the flour with cornstarch and yeast over the egg-sugar mixture in the bowl and gently stir in the maryse to obtain a smooth and homogeneous. 5. Add food coloring and poche on a baking tray 6. bake at 160℃ for 15mn

1. Make a French meringue with the sugar and the egg whites 2. Mix the almond powder and icing sugar. 3. Fold the meringue with the powder and finish mixing with the flour 4. Bake on a baking tray at 170℃ 12 minute

1. In a robot coupe (food processor) mix all ingredients until combined together 2. Transfer batter into an isi siphon and load with 2 charges Refrigerate for 30 minutes before use. 3. Dispense batter half way into a prepared paper cup . 4. Add in the  microwave for approximately 55 seconds 5. Remove from the microwave and immediately turn it upside down - Allow the cake to cool before use

1. Mix the eggs and the sugar with the leaf. 2. Mix the flour with the baking powder and melt the butter with the olive oil. 3. Mix the powders with the eggs and then the powders, 4. finish by adding melted butter, 5. reserve in refrigerator 24 hours 6. Baking time for regular madeleine: 195ºC for 7-8 Mn.

1. In a saucepan, take 170 g caster sugar, caramelize dry to make a blond caramel, pour it on a plate and then mix it with a cutting robot. 2. With a whisk, combine the caramelized sugar, the inverted sugar, the eggs 3. Add the sifted flour with the baking powder, the salt and finally the grapeseed oil. 4. Pour the mixture into a Flexipan sheet 60 cm by 40 cm by 1 cm high and 5. Bake in a ventilated oven at 170°C for about 10 minutes. 6. Cool the biscuit and cut out 9 discs 14 cm in diameter. 7. Refrigarate for assembly.

1. Beat the egg whites with the caster sugar. 2. Add the almond powder, icing sugar and sifted flour together. 3. Arrange bag with plain nozzle10mmØ with 3 x 16 cm diameter discs  4. Bake at 160°C for about 10 to 12 minutes.

1. Beat the eggs, egg yolks, hazelnuts, icing sugar, salt and spices as well as the kirsch and rum. 2. Sieve the flour and baking powder, add the biscuit crumbs. 3. Beat the egg whites until stiff. 4. Add 1/3 of beaten egg whites into the hazelnut mixture, fold in the flour mixture then the remaining egg whites. 5. Spread the mixture 1 cm thick over a 40x60 cm baking paper. 6. Bake at 190°C in a ventilated oven for around 8 to 10 minutes. 7. Leave to cool.

1. Whisk together the almond powder, the caster sugar, the whole eggs and the invert sugar. 2. Add sifted flour, lime zest and finally melted butter. 3. Dress directly into Flexipan 16 cm diameter insert mold. 4. Bake at 180ºC for about 12 minutes. 5. Let the biscuit cool and hollow out the center to the diameter of 4.5 cm 6.vReserve for assembly.

1.Mix the yolks with the 1st part of sugar and the trimoline in a dough mixer at full speed 2. Add the eggs one by one. 3. Make a meringue with 2nd part of sugar 4. Mix the flour and cocoa powder mix all delicately. 5. Bake to 180℃ for 10-12mn  

1. whiten the yolks with the half of the sugar. 2. Whisk the egg whites with the other half of the sugar and gently mix the two. 3. Add the corn flour delicately. 4. Poach with a nozzle of 10-12mm∅ 5. Bake at 170 ℃ 10-12 minutes

1. Beat the eggs and ground almonds with the emulsifier until a ribbon is formed. 2. Wisk the egg whites and firm them with the sugar. 3. Add the butter and invert sugar to the first mixture,then the egg whites and finally the flour. 4. Fold the mixture until it falls. 5. Bake in tray for 8 minutes at 200°C.

1. Mix the hazelnut powder, the icing sugar and the corn flour together. 2.  Add the eggs and the melted butter. 3. Make a meringue with eggs white and sugar 4. Incorporate it all delicately place on baking tray or poach with a 10mm∅ nozzle. 5. Bake at 170℃ 10-12 mn  

1.Whip the egg whites with the caster sugar. 2. Add the powders sieved gently to the sponge. 3. Garnish 3 circles of 16 cm in diameter at a rate of 140g each and sprinkle on top of cherry t 4. Bake in a ventilated oven at 160°C for about 16 minutes. Reserve for assembly.

1. Boil the milk. 2. Mix the powders and spices, add the orange marmalade. 3. Heat the glucose and honey and stir in the previous mixture. 4. Gradually add eggs, milk and butter to room temperature FOR ENTREMETS: roll the mixture into circles 6 cm high and 13 cm in diameter for a dessert of 15 cm. Slip in an oven at 165°C for 45 to 50 minutes. Allow to cool completely before making slices of 1 cm thick ham machine. On a silicone mat, spread 400 g of gingerbread cookie and bake at 230°C. After cooking turn the biscuit over parchment paper and cut strips 3.5 cm wide. FOR SMALL CAKES: on a silicone mat, spread 400 g of gingerbread biscuit and cook at 230°C. Let cool and detail discs 6 cm in diameter and store.

1. Butter then flour the sponge cake mold. 2. Melt the butter. 3.Wisk whole eggs and sugar on a double boiler to 50ºC 4. Whip a long time to make a fairly firm sabayon. 5. Fold gently the flour and melted butter with a spatula 6. Pour the mixture into the mold and bake. 7. Bake at 165-170℃ about 30 minutes depending on the size of your molds by checking the cooking with the tip of a knife.

1. Place the eggs with the sugar in a bain-marie at 50 ℃, 2. Add the pistachio paste and then the flour. 3. Add the melted butter. 4. place on a plate or pan genoise 5. Bake for 30-40 minutes at 170℃

 1. All ingredients must be at room temperature. 2. Work the butter room temperature with salt and trimoline. 3. Add the egg yolks and the hazelnut oil. 4. Mix together the icing sugar, flours (hazelnuts and T55) of hazelnuts and the flour before incorporating them. 5. Whisk egg whites, egg whites, cream of tartar, salt and sugar and add this meringue to the previous dough. 6. Spread thin layers of sponge cake on buttered baking paper on 60 x 40 cm plate 7. Bake at 160°C, covered with Silpain, for about 22 minutes  Keep refrigerated until the moment of use.

1. Whisk the egg yolks with the sugar until they form a ribbon. 2. Whisk egg whites with salt, egg white powder, sugar and dye. 3. Stir half the egg whites into the yolks 4. Add the sifted flour and cocoa powder. 5. Finally, incorporate the remaining egg whites. 6. Bake at 180°C, open for 10 minutes and open the last 3 minutes. 7. Leave to cool on a grid covered with paper towels and film once cooled.