Recipes

In a sauce pan, add strawberry puree, glucose and cream 35% Pour into the couverture Opalis  Mix well and add butter Mix cocoa butter and red coloring for decoration by spray garnish with the ganache rubis and seal the tablette  Tempered couverture Ivoire for the tablette and fill the mould

Bring the cream and inverted sugar to the boil. Pour gradually over the melted chocolate and liquid clarified butter and emulsify. let the ganache temper down to 28/30°C and fill the dark chocolate hollow forms with a pastry piping bag. leave to crystallise 24 hours at 17-19°C

Use IQF frozen peach Cute the peach in quarter and in a sauce pan add glucose and vanilla Mix pectine and sugar and add to the fruit Cook at 106ºC  Place in a sterilized jar and upside down until complete cool down

1. Heat the passion butter, to a rolling boil then turn off the heat. 2. Mix sugar, eggs and eggs  3. Add the flour 4. Pour the warm passion fruit into the eggs batter 5. Add the Cointreau  bake the cannelés mold empty for 10 minutes at 250C then lower the temperature to 160°C and pour the mixture in the mould continue to bake for 50-55 minutes             

1. Prepare the apple filling and cool down 2. Make the pie dough, chilled for one hour and do the foncage. place in chiller for 20mn 3. Add the apple filling in the foncage tart  4. Slice 4-5 apple 1mm tick and arrange the apple slice around the tart 5. Melt the butter and brush all over the top and sprinkle sugar 5. Bake at 170-180ºC for 50-60mn 6. Add home made apricot nappage on top

Clean and cut the figs, add lemon juice and place in chiller over night Sterelized the jar  Place the figs sugar with pectine in a sauce pan and cook for 6-10 mn Fill the jar to the top Upside down the jar until complete cool down

Use fresh apricot In a sauce pan, add the apricot cut in half, glucose and sugar Cook the jam at 105ºC-106ºC Add lemon jus Place in sterelized Jars

Place the milk, sugar and vanilla bean in a sauce pan keep stearing until creamy texture (1.5 hour) Place in Jar    

Use fresh Strawberry Clean and remove the green from the strawberry Place in a sauce pan, and add sugar and glucose Cook to 105ºC and add the lemon juice  place in the sterelized jar, close and upsidown until cool down

Boil Water, sugar and blucose In a jug, place the couverture lactée gelatine mass and condensed milk Pour the syrup in the jug and mix well with hand blinder Cool down to 35-30ºC  

-Préparation for Bûche termoformè 50x10cm 1. Prepared tube 3cmØ and 50cm for crémeux irish. freeze it for the insert 2. In a baking tray 30x50cm, bake the flourless chocoate sponge II 3. Roll the crémeux into the flourless chocolate sponge and place back tho freezer. keep a strip of sponge 6x50cm for insert as well 4. Make the croustillant for the base of the buche 1cm high by 6x50cm 5. Prepared the coffée mousse 6. Inser mousse first up to half buche mould 7. place the insert Irish crémeux in center 8. Add coffée mousse and Place one strip of flourless chocolate sponge 9. Finish with the croustillant by placing last on top.press down a little and place in blast freezer 2-3 hours 10. demold and glaze the bûche. glaze should be at 30-35ºC

Make a meringue with eggs white and sugar Add eggs yolk Add cocoa powder Pace on baking tray and bake 12 mn at 160ºC

Bloom gelatine powder and water 1. Make a pâte a bombe In a sauce pan add sugar and water and cook uo to 117ºC Place eggs yolk in mixer, and add cook sugar Add the mascarpone cream to obtain a smooth filling Melt the gelatine in bain marie with coffée extract and instant coffée Add it too the pâte a bombe Cool down to 30ºC Whipped the cream and fold pâte a bombe  reserve for use      

Heat the oven to 180°C and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper. Lightly butter the bottom and sides of a 25-centimeter round cake pan, cut a piece of parchment paper to fit the bottom of the pan, and press the paper in the pan. Cut a second piece of parchment paper into a strip 5 centimeters wide to line the side of the pan and press it in the pan. Spread the hazelnut and almond flours on the parchment-lined baking sheet. Toast in the oven for 5 to 6 minutes, or until the flours are a light golden brown and the aroma fills the room. When the nut flours are cool, sift them along with the cornstarch, cinnamon, cardamom, and cloves into a large bowl. Put the whole eggs, egg yolks, sugar, vanilla, orange zest, and lemon zest in a stand mixer fitted with a whisk attachment. Whip at high speed until the mixture triples in size.  Reduce the mixer to low speed and gently mix in the flour-cornstarch mixture, combining just until everything comes together. Take care not to overmix the batter or it will deflate. Gently scrape the batter into the prepared cake pan, filling it 2/3 full.  Bake the cake for 10 minutes, or until a light golden brown crust forms on the top and the cake begins to visibly rise. Rotate the pan 180°, being sure not to open the oven door until you see that your cake has risen properly and has a very light golden layer at the top. Bake for another 10 to 20 minutes, until the top of the cake is golden brown, the sides are pulling away from the pan, the surface bounces back when lightly touched with your fingertips. Also, a paring knife inserted straight into the center of the cake should come out clean and hot to the touch.  When the cake is done, remove it from the oven and place the pan on a wire rack to cool to room temperature, 15 to 20 minutes. When the cake is cool to the touch, use an offset spatula to loosen the outside of the paper lining from the pan. Invert the cake onto a plate or a baking sheet and then gently shake to release the cake from the pan. Remove the paper lining from the cake and invert it again onto a plate or baking sheet so that the cake is right side up.

In a sauce pan, make a dry cramel ligh color Decuire with the cream Add butter, vanilla and salt Cool down and reserve for use

In a food processor, add eggs and pandan leave Mix and strain 100gr Add almond paste 66% and mix in a robot coupe Tranfer to a mixer and whip until light texture Add melted butter Add flour with baking powder Place in a baking tray and bake at 170ºC for 30mn reserve for use

In a Bowl, mix eggs, brown sugar, honey Add flour with baking powder and salt Melt butter not to warm Mix all together and place in baking tray Bake at 170ºC for 15mn  

In a sauce pan, add passion fruit puree, vanilla, brown sugar and pectine Bring to a boil Add tartaric acid solution Add mango diced Place for insert desired size

Melt all together in a bain marie Utilisation should be use with gun spray 3 Bars  Distance 30-40 cm  temperature for chocolate moulage - 32ºC temperature entremet - 40ºC

Cut the apricot, aplle and place in sauce pan Add water and sugar Keep some sugar to mux with the pectin Boil one time Place on food processor and mix  Place it back in sauce pan and add the pectine cook again for few minute place in container and reserve for use

Mix eggs, eggs yolk and sugar Add flour and vanilla Add cream