Recipes

1. Mix the flour and the salted butter (sablé) 2. Add the almond powder, vanilla the icing sugar 3. Add the eggs  4. Mix until perfect incorporation. 5. Add the zest of lemon 6. Place in the chiller

Mix the flour and the butter (sablé) Add the almond powder, the salt, the icing sugar and then the eggs. Mix until perfect incorporation. finally add the zest of lemon and place in the refrigerator 24 hours. for tart shell, bake at 140-145ºC for 20mn  

1. Melt the butter, glucose, honey and sugar in a sauce pan and boil for 1 mn 2. Add the pectin and almonds. 3. Place 40g of the mixture into Flexipan ref 118 and bake at 180°C for 10-12 minutes or until golden brown. 4. Dust with Mycryo cocoa butter as they come out of the oven and cool before inserting into the cake.

1. In a dough mixer, add butter and icing sugar, mix to get a light smooth creamy texture 2. Add mix almond powder and pistachio paste. 3. Add eggs to a light texture. 4. Add the corn flour and kirswasser 5. Keep in cheeler  

1. Add butter and sugar in a mixing bowl and wisk until light pal. 2. Add almond powder, pecan nut flour then the eggs. Add the flour last 3. Mix second speed for 2 minutes. 4. When the almond cream is well blanched, add the white rum. 5. Keep in cheeler +4

1. Add butter and sugar in a mixing bowl and wisk until light pal. 2. Add almond powder and then the eggs. Add lemon zest and flour 3. Mix second speed for 2 minutes. 4. When the almond cream and well go up and blanched add the white rum. 5. Keep in cheeler +4°C

1. Add butter and sugar in a mixing bowl and wisk until light pal. 2. Add almond powder and then the eggs. 3. Mix in second speed for 2 minutes. 4. Add rum when you obtain a creamy texture. 4. Keep in chiller