Recipes

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  

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