Recipes

1. In a dough mixer, place the almond paste with the 120g of egg yolk and the caster sugar mix well and put it all in a kitchenaid. 2. Add the remaining 30g of egg yolk remaining melted butter and egg whites. 3. Add vanilla and milk. 4. Bake on a baking tray for 10 minutes at 165℃

1. Mix the yolks with half sugar. 2. Whip the eggs whites ans sugar to make a french meringue 3. Mix together both mix and add the couverture, 4. Melted butter and all the spice, finally the dry apricote 5. Bake in a genoise pan at 160℃ 20-30 minutes or 15 minutes on a baking tray freeze before demolding

1. Mix the yolks with half sugar. 2. Whip the eggs whites ans sugar to make a french meringue 3. Mix together both mix and add the cocoa powder. 4. Bake in a genoise pan at 160 ℃ 20-30 minutes or 15 minutes on a baking tray freeze before demolding

melt the coffee cover, mix the whites with the almond powder and icing sugar, add the corn flour. Incorporation the cream and finally the melted couverture and raisin plate on baking sheet and bake at 170 ℃ 20 mn

1. Mix successively all the ingredients together 2. Pour all in financier mould 3. Bake in a ventilated oven at 170°C for about 15Mn Refrigarate for assembly.

1. Mix eggs, invert sugar and sugar. 2. Add the almond powder the sifted flour with the baking powder and the cocoa powder. 3. Pour cream and melted butter hot at 45/50°C. 4. Finish by adding 67% Extra Hot chocolate, hot melted at 45/50 ° C. 5. Pour in two ring frames. 6. Bake at 180°C for 12-15mn

1. Mix the almond powders & icing sugar 2. Mix the eggs wite to a stiff meringue 3. Incorporate the flour 4. Add the pistachio paste 5. Pipe on baking tray 6. Bake at 165 ℃ for 12mn

1. Using the whisk, whisk the egg whites with the first portion of the caster sugar, 2. Add the sieved mixture to the Maryse, the second portion of the caster sugar, the icing sugar, the almond powder, the flour and zests of yellow lemons. 3. Dress the dacquoise lemon pocket in the bag circles 16 cm in diameter and 2 cm thick 4. Place the streusel on it. 5. Bake in a ventilated oven at 170°C for about 20 minutes. 6. You will get 4 funds. refrigerate for assembly.

1. Mix the icing sugar and the hazelnut powder  2. Whip the whites with the sugar. 3. Incorporate the powder and mix gently poach with a 10mm∅ nozzle

1. Wisk the egg whites with the vergeoise sugar 2. Add the almond powder and icing sugar. 3. Incorporate the flour and the walnut powder 4. Bake at 180℃ for 10 mn *daquoise method

1. Mix the butter and brown sugar 2. Add flour and vanilla and then almond slice 3. Place the filling to a baking tray with a baking paper. 4. Cook at 170 for 15-18 mn

Mix egg, egg yolks, flour, almond powder together Whip egg white with sugar and red coloring, then add it on the egg mixture gently. Melt butter and put it in the biscuit mixture. Put on a tray with baking paper, make it as flat as possible. Cook in the oven at 170˚C for 8 minutes Keep in fridge 24 hours.

1. Whisk the egg whites in the bowl of a stand mixer fitted with a whisk attachment. 2. Turn the mixer off and add the sugar. 3. Whisk on medium speed for 10 minutes until soft peaks are formed. 4. Mix the ground almonds, desiccated coconut and rice flour together in a bowl. 4. Defrost the coconut puree. 5. Fold the defrosted puree and the mixed dry ingredients into the meringue with a spatula. 6. Prepare a tray with a sheet of baking paper and 4 entremet rings. 7. Transfer the mixture to a disposable piping bag and pipe 140g of the mixture into each ring. 8. Bake at 160°C for 10 minutes.

1. Mix the white with the first part of the sugar. 2. Mix the almond powder with the cocoa powder and the second part of the sugar. 3. Fold it , delicately. 4. Spray on a baking tray  5. Cook to 180℃ for 15-20mn 6. For genoise bake 40mn at 170ºC

1. Mix all ingredients in a dough mixer with a paddle except the butter. 2. Add the melted butter 3. Place on a baking tray and 4. Bake at 170℃ for 20-25mn

1. Wash, peel and grate the carrot.  2. Whisk the eggs with the sugar. 3. Add the flour mixed with baking powder and baking soda, and pinch of salt. 4. Stir in melted butter, grated carrots, cinnamon and coarsely chopped nuts. 5. Pour the mixture into a buttered and floured baking tin and bake for 45 minutes. 6. Control the cooking by pricking the center of the cake with a knife. 7. Cool on a rack before tasting. 8. For the icing, whisk the butter and add the icing sugar little by little then add the fresh cheese. 9. When the cream is homogeneous and unctuous, cover the cake (also in the center if you wish) and reserve in a cool place.

Dacquoise biscuit method: 1. Mix the powder of almond, 125 gr of sugar, mount the white with the 180 gr of sugar. 2. Incorporate the coconut ant almond powder and finally the flour. 3. Bake at 165℃ for 10-12mn

1. Roast the beetroot in the oven for about 45 minutes then cut into small pieces. 2. Process all of the ingredients together in a blender until smooth. 3. Pour the mixture into an iSi whipper. 4. Charge with two N2O chargers and shake upside down after each charge. 5. Lightly spray a paper cup with canola oil. 6. Shake the syphon of mixture and fill the cup one third of the way. 7. 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. With a whisk, blanch the butter with the brown sugar 2. Add the eggs. 3. Continue Mixing to get a creamy texture 4. Add the sliced ​​bananas, then the flour, baking powder, ginger and salt sifted together. 5. Arrange in 3 circles of 16 cm and 4.5 cm high  6. Bake in a ventilated oven at 160°C for about 15-20 minutes

M1. ix the almond powder, the icing sugar, 2. Gradually add the egg yolks, then the whole eggs and bring up the whole 3. In a second beater, assemble and squeeze the egg whites with the caster sugar. 4. Make the mixture of the two masses and incorporate the sifted flour and orange zest. 5. Dress in the pastry bag, 6 funds of 16 cm in diameter. 6. Bake in a ventilated oven at 170°C for about 14 minutes.

1. whisk together egg yolks, eggs, almond powder 2. Add the flour 3. Melted butter and lemon peel. 4. Whisk together the egg whites with the caster sugar to make a stif meringue 5. Stir the two masses together 6. Spread on a baking tray and sheet of paper 60 cm by 40 cm and 1 cm thick and 7. Bake in the oven at 170°C for about 10 minutes.