Recipes

Mix soft butter and icing sugar Add coconut and almond powder Add eggs  Add flour and salt Fraser and roll 2.5 mm  Cut 6-8 cmø Bake at 170ºC for 10-12mn

Mix eggs and sugar Add sal, vanilla and water Add flour, baking powder and cocoa powder Add oil then the chocolate drop or chip Place in muffin cup and bake at 165ºC 12-15 mn 

Mix butter, trimoline and icing sugar to a creamy stage Add eggs  Add flour and baking powder Incorporate all the candie fruit and rum Place the cake mixture in a grease cake mould add almond silce on to and bake 30-35 mn at 170ºC  

Mix butter and sugar to creamy stage Add the eggs room temperature Add Flour and baking powder Add the lemon zest Bake at 170ºC for 30-35 mn

Combine the butter, sugars in a bowl. Add the egg and mix well. Sift in the dry ingredients and incorporate them with a spatula. Add the chocolate chips and mix well. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. Take pieces of 40g each and shape them into small discs. Sprinkle each cookie with fleur de sel. Bake in the preheated oven at 190C for 10-12 minutes. Do not overbake them as they will dry out.

Mix and blanchir eggs and sugar Make a french meringue with eggs white and sugar Mix the two filling together Mix all the dry ingredient and combine with eggs filling Add candie orange confit and melted butter Pour to a grease mould, add some almond slice for decoration Bake at 170ºC for 20-25mn

Hydrate the gelatine and water Boil the cream and add the gelatine Pour into the couverture, add rum Keep, in chiller over night

In a sauce pan, cut the pineapple in brunoise Add honey.  Mix cassonade and pectine  Add it in the sauce pan with vanilla  Boil for few minute and add the lemon juice reserve for use

In a dough mixer, add flour, salt, eggs, yeast and honey Mix until dough get some elasticity Add Butter and mix again for 5 mn Place the dough in Baba mould and let fermented  place in oven at 170ºC for 35mn  

in a sauce pan, warm the cream and eggs yolk to 84ºC Add the melted Jivara couverture and then the cream baileys Place in insert or keep in chiller over night  

In a sauce pan, add the strawberry purée, glucose and cream Bring to a boil. Pour the cream to the Zéphyr couverture Add the butter and mix with hand blinder to create an emultion reserve for use  

1. Prepared pâte a choux  2. Prepared caramel mousseline 3. Prepared fondant caramel  

Mix all the ingredient in a food processor to obtain a soft paste Place the paste between two baking paper and roll to 1mm Place in chiller  Cut disired size for use

Make dry caramel with the first part of sugar Decuire with milk Mix eggs yolk with second part of sugar and add pastry cream powder Boil the milk caramel and pour into the eggs mix Pour all the filling in sauce pan and cook the pastry cream Cool down the pastry cream at 30ºC and add the butter  Mix to obtain a creammy texture Add gerande salt and mix again

In a sauce pan, ad the white fondant, glucose and cocoa butter Warm up to 45ºC Add food coloring Use:  Religieuse body 14gr Religieuse head: 5 gr

Boil sugar, water and glucose to 103ºC. Warm the crystal absolute and water to 60ºC Add the Gelatine. place couverture and condensed milk un a bowl pour the boiling water in the bowl and mix well Add food coloring  blend 3 mn glaze at 26ºC    

Boil cream, milk, eggs yolk and sugar Pour the couverture and cocoa paste in the boiling mix Mix well, reserve for use