Recipes

1. Mix together marzipan, egg, 2. Add lemon zest, oil and cornstach. 3. Make a meringue with the egg white, sugar and a pinch of salt. 4. Cook at 190°C 15 min.    

1. Mix the almond paste, icing sugar, egg yolk, and whole egg with the robot-cutter (food processor) 2. Transfer the mixute to a dough mixer or kitchen aid and with a paddle mix in full speed for 5 mn 3. Whisk egg white and sugar to make a french meringue 4. Fold both mixture together 5. Add the flour, then the cocoa powder and melted butter 6. Place the filling on a baking tray 7. Bake in oven at 160-170ºC for 10-12 mn

1. Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Mix in the nuts and pistachio paste after incorporating the ingredients dry. 4. Combine flour and baking powder together. 5. Stir in the egg mixture. 6. Mix in the almonds. 7. Bar method. Scale at 500 g. 8. Shape into logs about 6 cm thick. - Do not flatten the logs (the dough will be sticky and difficult to handle). 9. Washing eggs. 10. Cook 160°C for about 30-40 minutes, until light is golden Let cool slightly. 11. Slice diagonally 12 mm thick. 12. Place the cut side down on the plates. 13. Bake at 135°C until grilled and dry, about 30 minutes

  1. Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Stir in the coffee Sift together flour and baking powder. 4. Stir in the egg mixture. 5. Mix in the almonds. 6. Bar method. Scale at 500 g. 7. Shape into logs about 6 cm thick. - Do not flatten the logs (the dough will be sticky and difficult to handle). 8. Washing eggs. 9. Cook 160°C for about 30-40 minutes, until light is golden Let cool slightly. 10. Slice diagonally (12 mm) thick. 11. Place the cut side down on the plates. 12. Bake at 135°C until grilled and dry, about 30 minutes

1. Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Mix in the nuts and chocolate chips after. Sift together flour and baking powder. 4. Stir in the egg mixture. Mix in the almonds. Bar method. Scale at 500 g. 5. Shape into logs about 6 cm thick. Do not flatten the logs (the dough will be sticky and difficult to handle). 6. Washing eggs. 7. Cook 160°C for about 30-40 minutes, until light is golden Let cool slightly. 8. Slice diagonally 12 mm thick. 9. Place the cut side down on the plates. 10. Bake at 135°C until grilled and dry, about 30 minutes

1. Sponge method Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Stir in the zest of vanilla and orange. 4. Sift together flour and baking powder. 5. Stir in the egg mixture. 6. Mix in the almonds. Bar method. Scale at 500 g. Shape into logs about 6 cm thick. Do not flatten the logs (the dough will be sticky and difficult to handle). Washing eggs. Cook 160 ° C for about 30-40 minutes, until light is golden Let cool slightly. Slice diagonally 12 mm) thick. Place the cut side down on the plates. Bake at 135 ° C until grilled and dry, about 30 minutes

1. Bring the fruit purées and the cream to a boil. Beat the egg yolks with the sugar. 2. Mix everything and then poach at 85 ° C minimum for 3 minutes. 3. Add the softened and drained gelatin and the balsamic vinegar to the still hot mixture. 4. Cool quickly. 5. At 30°C, stir in the cream. 6. Reserve for assembly with the wild strawberries separately.

1. Soak gelatine in cold water 2. In a saucepan heat the cream and the milk,. 3. Mix the egg yolks with the sugar and add the vanilla pod. 4. Pour the boiled cream over the yolks and add the gelatin cool. 5. Assemble the well-kept cream and add the cooled créme anglaise

1. Make a cream anglaise with the milk, cream, eggs yolk, sugar. 2. Add gelatine and then the couverture chocolate. 3. Fold the wipped cream gently 4.Reserve for use

Beat the egg yolks and sugar until pale yellow in colour. Bring the milk and cream to the boil. Pour half over the egg and sugar mixture. Cook the mixture at 85°C. Strain over the chopped coating. Mix together and add the gelatine. Cool. Add the whipped cream

1. Make a cream anglaise with the milk, cream, eggs yolk, sugar. 2. Add gelatine and couverture chocolate. 3. Drop anglaise up to 32ºC 4. Add the wipped cream gently to obtain a perfec mousse

1. Soak gelatine in cold water 2. Make a créme anglaise and add the gelatine 3. incorporate the praline hazelnut paste 4. Cool down to 30ºC  5. Incorporate the wipped cream    

Heat the milk, cream and egg yolks until the mixture becomes napkin. Add the softened gelatin, sprinkle with finely chopped Gianduja and mix in the blender. Let cool at 30 ° C and incorporate the whipped cream.

make a cream anglaise with the milk, cream, eggs yolk, sugar. add gelatine and then the couverture chocolate. Drop the anglaise up to 32ºC add the wipped cream  

1. Bring the cream and milk to a boil. 2. Pour over the egg yolks just mixed with sugar. 3. Cook the mixture at 84/85°C until it thickens the back of a spoon. (nappé) 4. Skip through and use immediately or cool quickly before setting aside. 5. Soak the gelatin in a large amount of water and drain. 6. Melt the gelatin in a little custard and pour the rest. 7. Emulsify the Guanaja Heart chocolate cream with a rubber spatula like regular ganache to obtain a smooth, shiny and elastic texture. 8. Check that the temperature of the ganache is between 35°C and 40°C to fold the foaming whipped cream. 9. Pour the Bavarian cream right away.

1. in a bain-marie (double boiler) cook the apricot puree, the lemon juice, the sugar, cook to 55℃ 2. Add the gelatine and apricot liquor 3. Wipp the cream well held with the vanilla. 4. Drop the puree at 30℃ and mix it all delicatly

1. Melt the milk chocolate with cocoa butter at 40°C in the microwave. 2. Mix the praline with hazelnut paste. 3. Add the chocolate and mix gently. 4. Check the temperature and add feuillantine and puffed rice.

1. Make a small leaven,   mix hot water, 200g of flour and yeast. 2. Cover with the remaining flour 3. By pushing, the leaven appears in the middle of the flour after about 15 minutes. 4. Add eggs, sugar, salt. 5. Mix with a spoon When the mixture is homogeneous pour the hot butter on the preparation. 6. Preheat the oven to 180°C. 7. Add the butter in the preparation with the spoon After 3 minutes we have the final dough. 8. Put a cloth on the dough. Wait 15 to 20 minutes for the dough to rise slightly. Put it in a mold with a soup spoon or pocket. Fill the savarin mold in half. Put the cloth back on the molds. Wait until the dough rises to ¾ of the mold and put in the oven for about 25 minutes. Unmould, put the savarins on a rack and put them in the oven for 5 minutes to finish cooking and browning. When the savarin or baba is still warm, soak it in the syrup also lukewarm and leave it 5 minutes on the top face and then return to soak the other side for 5 minutes, four times in a row.

1. In a large heavy sauce pan, combine purees and heat to 40℃ 2. Combine first measurement of sucrose (1) and pectin and whisk into purées. 3. Bring to a boil, stirring continuously. 4. Add remaining sugar and glucose. Cook to 106℃ 5. Remove from heat and stir in citric acid. 6. Pour into a Silpat lined frame or silicon forms and allow to set.

1. Mix eggs, egg yolk sugar gently 2. Add the almond powder and pastry cream powder 3. Add the cream and stir well. 4. Pour over a tart fill with apple and bake at 150ºC for 15mn

1. Peel the apples. 2. Cook the apples with apple juice in a sauce pan. 3. Mix cold water and starch. 4. Bring the juice mixture to a boil. 5. Stir in the starch mixture and return to the boil. 6. Add the remaining ingredients, all spice and butter 7. cook until the aple turn to a nice golden color 8. place in a container and place in the chiller to cool down