Recipes
Pâte à Tartiner Raspberry & Manjari
Melt the coverture at 45 ° C. Boil the cream. Pour it over the melted chocolate. Heat the raspberry puree to 50°C. Pour it in 2 successive operations on the melted chocolate. then praline paste Mix without incorporating air into the hand blender. Add the grape oil. Proceed to potting.
Bonbon Figs & Caramel
Cook the sugar, salt and glucose with light caramel. Boil the cream and the vanilla pods and cook the caramel. Add the balsamic and cook everything at 126°C. Stop cooking and add the butter, then the cut figs. Sink in a 38x38cm frame cute 2.5x2.5cm deep in dark couverture equatorial
Chocolate Pound cake
All ingredients must be at room temperature. Start by mixing the egg whites, powdered egg whites, cream of tartar, salt and sugar until you get a meringue consistency. Combine soft butter, egg yolks and crème fraîche. Add sugar, white almond powder, then melted chocotate Whisk in the sifted flour and cocoa powder. Finally, slowly add the meringue, the candied orange peels and the Griottines. Fill the cake molds 1080 g / mold. Bake at 170°C for 50 minutes, our closed, then another 15 minutes, our open. Leave to cool and turn out onto racks.
Jam Raspberry Litchy Rose
In a sauce pan, add purée raspberry and litchy Add sugar and pectine Pour into the puree and cook the jam to 106ºC Add lemon juice and rose water Place in pasteurized Jar to the top and reversed until cook down
Jam Green Tea Matcha
In a sauce pan, add milk, glucose, and 3/4 of sugar and start warming up the milk Mix the other part of sugar with pectine, add green tea Matcha Poor in sauce pan and sart cooking Add the almond powder Cook the Jam until 30-35 % of evaporation Place in sterelized jar up to the top and reverse the jar until cool down
Lemongrass Ice-Cream
Heat the milk, the vanilla pod and the coarsely chopped lemongrass. From 25°C, add the milk powder. At 30°C, add the sugars (reserve a small part to mix with the stabilizer). At 35°C, add the fat (yolks and cream). At 45°C, add the stabilizer and the remaining sugar. Pasteurize the whole at 85°C. Sieve, mix and cool to 4°C. Leave to mature for at least 12 hours at 4°C. Turbine and store at -18°C.
Sablée Poach Cookies
In a bowl mixer, mix the butter in beurre pommade and sifted icing sugar Add the egg and the cream. Finish by adding flour, cornstarch, salt and vanilla, being careful not to mix too much. Poach on a lined baking sheet Add Raisin in the middle of sablée baking paper or in silpate Bake at between 150/160°C until the dough is lightly golden. keep in fry box
Flan Parisien Caramel
Make a foncage with pâte feuilleté on a genoise mould Split the vanilla pod in half and remove the beans using the tip of a knife. Make a dry caramel and add the milk when you get desired colour Boil the milk again with the vanilla pod and the vanilla beans mix eggs and sugar, add cornflour Mix to obtain a homogeneous preparation then add the boiling milk. Remove the vanilla pod. Cook the cream filling over low heat without stirring for a few minutes, then pour the preparation into a pie pan covered with baking paper. Bake for 30 to 40 min then let cool.
vanilla rice pudding
In a sauce pan. add the rice and milk together Boil the milk and cook the rice until saturation Mix eggs yolk and sugar, add to the rice pudding Add vanilla bean Place in verinne or créme brulée jar
Parfait Glaçée Honey
Cook the honey at 118°C Whisk into the egg yolks. Beat until completely cooled. Fold in the whipped cream and glucose atomisé.
Pain de Gêne
Mix the softened butter well with 100 g of sugar Add the almond powder, Blanchir the mixture Add the rest of the sugar and the sachet of vanilla sugar. Stir in the eggs one by one, a pinch of salt and the 65 g of flour. Bake at 160ºC on Baking tray for 15mn
Tart Créole Pineapple
1. prepare sweet dough Make a fonçage 21cmØ and bake at 145Cº for 20-25Mn 2. Prepared pain de Gêne recipe and bake on baking tray Pipe 18cmØ at 160Cº for 12 Mn 3. Mousse coconut 4. Pineapple poach in syrup -Place the pain de Gêne in the tart shell and place some poach pineapple on top then fill with coconut mousse - Using a st Honoré tips, place the meringue around the tart as picture - Add some neutral glaze on pineapple and place in middle of the tart
Caviar Honey
Put a glass of vegetable oil in the freezer for 30min. In a pan, mix the water, honey and agar-agar. Bring to a boil. Pour the honey mixture nto a bowl and fill a pipette or a cooking syringe. Dribble honey into the cold oil glass. If using a syringe, hold it parallel to the table. Using a pierced spoon, collect the pearls thus formed and put them in a bowl of water to rinse. Serve on desired dish.
Financier Coffée
Marinate the raisins and rum for as long as possible (minimum 45 minutes). Sift flour, sugar,and almonds into a bowl Lightly froth the egg whites with a fork.Pour into the bowl Cook the butter until it browns and takes on a nutty aroma and pour into the well with the coffee extract. Draw all the ingredients together to for masmooth paste. Place the drained, marinated raisins into the prepared molds. Pipe or spoon the mixture to fill the buttered molds three-quarters full. Bake at 170°C until firm. Remove from the molds and cool on a wire rack. Turn all the pastries bottom-side up. Heat the rum and honey to scalding point. Spoon the mixture over the baked financiers and brush with apricot glaze or clear glaze.
Red Wine Sauce
Place Wine, clove, black pepper, start anis, vanilla and orange slice together Let marinated for 24 hour Strained and place in a sauce pan Add sugar and pectine and boil with marinaded wine to obtain a tick syrup sauce Place in a plastic bottle and reserved in chiller for use
Sorbet Griottes & Porto
In a sauce pan, add all the ingredient to a boil Place in the beater Pacojet at place in freezer
Beetroot Meringue
Make a syrup with first part of sugar and water In a mixing bowl, add second part of water, beetroot, eggs white powder the syrup made early Mix with the wisk and add Xantana gum Poch in a tray and keep 48 hour in dehydrator at 50ºC
Croustillant Feuilletine Riz Soufflé
Melt Butter, Couverture chocolate and pralina in bain Marie Add feuilletine and rice crispy reserved for use
Caramel Chantilly
In a sauce pan, make a dry caramel Decuire with cream Add Vanilla, salt and gelatine bloom in water Place in a bowl overnigh in chiller Whip the obtain a perfect chantilly
Home Made Pralina 60%
In a sauce pan, add sugar, water and almond whole Cook until the sugar massé Kepp cooking until caramelization Place on a baking paper to cool down Place the caramel almond in a food processor and mix to obtain a smooth praline cream Tranfer to a plastic container and reserve for use
Bonbon Apple Caramel
Make a dry caramel Decuire with the cream, then add cocoa butter Pour into the couverture ivoire and mix well (hand blinder) Add calvados Coating: tempered 700gr dark couverture cafe for the mould