Recipes

wisk eggs white. Add the honey at 119ºC Wisk eggs yolk. Add the honey at  119ºC to make pate a bomb mix both mix together. Sift cocoa powder and rice flour Mix all together and place in a baking tray  Bake at 160ºC for 10 mn

Soak gelatine leaf in cold water In a sauce pan, add sugar water and glucose.  Make a caramel and decuire with 60gr cream Mix eggs yolk with  285gr cream  Pour into the caramel Add gelatine and vanilla Place in flexipan for insert

  Process finish Pour the morello cherry / strawberry coulis in half in the small mold. Put in the freezer. Then pour the second and refreeze. Garnish the large mold with the light cardamom cream and put the insert inside. Finish with a layer of streusel and biscuit. Garnish the small mold with morello cherry, place a cookie and freeze. Spray the big one red. Glaze red the little one. Decorations: Morello cherries, chocolate decorations

Mix 180 gr milk with hazelnut and let infuse for 2 hours Strain the milk and scale 125gr Boil the milk and cream together and add the gelatine mass Pour over the couverture and add hazelnut pralina and praline paste Place in chiller 24 hour and whip to obtaine a smooth cream

Place the hazelnut in over at 165ºC for 15mn In a sauce pan, make a dry caramel Add the torified hazelnut and remove quickly to cool down Place the nuts in a food processor and mix 2 mn remove and place in a jar at room temperature

In a sauce pan, add glucose, sugar and water and make a caramel Decuire with cream and milk Add butter, couverture and hazelnut paste, mix with hand blinder add the second part of milk and fleur de sel mix again reserve in chiller for 2 hour before use  

Make a cream anglaise with almond milk, sugar and egg yolk. Rest in chiller foe 2 hour In a food processor, add the cream anglaise and add the xantana gum and hazelnut paste mix for 2 mn remove and reserve for use

Poached lemons: Start by cutting the ends of the lemon, then cut each lemon in 8 equal slices. Remove the flesh of each slice, keeping the peel for poaching. Don't throw away the flesh either as you will use it later for segments. Blanch the lemon peel 3 times in hot water to remove the bitterness. Combine the water and sugar A and bring to a boil in a pot. Cool down to 70C then add the blanched lemon peel. Cook on very low heat for 2 hours. Add the sugar B and continue cooking for 2 more hours. Allow to cool down in the syrup before using. Lemon gel: Combine the water and lemon juice in a pot. Mix the sugar and agar agar then add it to the liquid. Bring to a boil and cook for 30 seconds. Cool down completely in the fridge. Mix with a whisk until it becomes creamy again. Lemon insert. Combine the lemon gel and the poached lemons, lemon segments and mint. Mix well. Spoon the insert mix into a half-sphere silicone mould - 4cm diameter - and freeze. Once frozen, spoon the remaining insert mix into another half-sphere mould then attach to it the frozen half-sphere already made, thus creating a full sphere. Freeze completely. Yuzu whipped ganache: Heat up the heavy cream and bloomed gelatin. Pour over the white chocolate and blend well. Add the yuzu juice and blend. Cover with plastic wrap and refrigerate for at least 8 hours. To mould the lemons: Whip ¾ of the ganache until stiff. Keep the remaining ganache as you will use it later for shaping the lemons. Transfer the whipped ganache in a pastry bag then pipe it into the sphere mould. Add the lemon insert in the center and finish off the sphere with more ganache, making sure there are no air pockets. Freeze the spheres completely. Demould them, then clean the edges if any and fix the air pockets with more ganache. To shape and finish the lemons: Pipe a bit of ganache on top of each sphere then shape both ends to look a bit like a lemon. Freeze again, then, using the heat of your hands, shape each sphere to make it look like a lemon. It's hard work, but now you can see it taking shape into an actual lemon. Keep the lemons frozen until glazing. Velvet mix: Melt both components and mix together. Add a touch of white food coloring, then yellow until you are satisfied with the color. Bring this mix to 25-30C, then dip each lemon into this mix. Arrange all the dipped lemons on a tray. Bring the velvet mix to 45-50C then spray it over the lemons to create the velvet look. As the final touches, spray the lemons with melted neutral napage, followed by a thin layer of gold powder mix with kirsh or any alchool and spray with aerograph to create a natural shine.

Melt the cocoa butter and couverture ivoire into a bain marie up to 45ºC add the yellow food coloring  use at 25-27ºC

Add cold water to the fish gelatine In a bain marie, melt the couverture ivoire up to 45ºC Boil the cream and add the soak gelatine, then add the yuzu puree Pour the filling into the couverture ivoire and mix with hand blinder reserve for 24 hour in chiller place the filling in a mixer and whisk gently to obtain a smooth cream

Boil lemon juice, water, sugar and agar-agar for 2 mn place in chiller for 1 hour to set cut the mint and the lemon confit in brunoise place the lemon gel in a bowl and add the mint, lemon confit and lemon segment  place the filling in half sphere flexipan 3.5cmØ and freeze it

Peel lemon to keep only the skin, reserve the fruit segment. boil the lemon skin in clear water 3 time to remove biterness in a sauce pan, add the water and half of the sugar and boil to 103ºC place the lemon skin in water and keep it for 2 hour remove the sking and place in a jar add the other half of sugar in the sauce pan and boil one more time pour the syrup on the lemon skin reserve 24 hour before use

Prepare the pans by lining the bottoms with either a very thin layer of sponge cake or a thin layer of short dough. Prebake the short dough until it begins to turn golden. Put the cream cheese in the mixing bowl and, with the paddle attachment, mix at low speed until smooth and lump free. Add the sugar, cornstarch, lemon zest, vanilla, and salt. Blend in until smooth and uniform, but do not whip. Scrape down the sides of the bowl and the beater. Add the eggs and egg yolks, a little at a time, blending them in thoroughly after each addition. Scrape down the bowl again to make sure the mixture is well blended. With the machine running at low speed, gradually add the cream, milk, and lemon juice. To bake without a water bath, place the filled pans on sheet pans and set them in an oven preheated to 200°C. After 10 minutes, turn the oven down to 105°C and continue baking until the mixture is set, about 1 1⁄2 hours, depending on the size of the cake. To bake with a water bath, set the filled pans inside another, larger pan. Fill the outer pan with water and bake at 175°C until set. Cool the cakes completely before removing from pans. To unmold a cake from a pan without removable sides, sprinkle the top of the cake with granulated sugar. Invert the cake onto a cardboard cake circle, then immediately place another circle over the bottom and turn it right-side up.

Have all ingredients at room temperature. Place the fbutter, sugar, salt, and nut powder in the mixing bowl. With the paddle attachment, cream these ingredients at low speed. For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. For denser cookies, blend to a smooth paste, but do not cream until light. Add the eggs and liquid, if any, and blend in at low speed. Sift in the flour and leavening. Mix until just combined. Do not overmix, or gluten will develop. bake 15-18mn at 160-170ºC

Step 1: Fill the pacotizing beaker Mix water, sugar and cocoa powder together and bring to a boil. Pour mixture over chopped chocolate and stir. Pour into a pacotizing beaker and allow to cool. Step 2: Freeze Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours. Step 3: Pacotize twice as needed

Step 1: Fill the pacotizing beaker Place spinach and lamb's lettuce in a pacotizing beaker and process once with the 4-blade cutter. Add in the remaining ingredients and  mix well.  Place in a pacotizing beaker. Step 2: Freeze Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours. Step 3: Pacotize

Step 1: Fill the pacotizing beaker Mix cream, milk, sugar and eggs together. Heat to 28 °C and allow to cool slightly.  Stir in remaining ingredients and  mix well. Pour into a pacotizing beaker. Step 2: Freeze Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours. Step 3: Pacotize twice Hint: Season with some yuzu juice and Noilly Prat.

Mix cream, milk, eggs and sugar well. Heat up to 82°C, constantly stirring. Stir in hibiscus syrup and white chocolate. Add cinnamon sticks and hibiscus blossems steep for 20 mintues Remove cinnamon sticks and hibiscus blossems. Peal and grate ginger and add to the mixture, to taste. Fill into a beaker. Step 2: Freeze Seal the  beaker, label and freeze at -22 °C for at least 24 hours.

With a cutter (Robot coupe), makes 180 g of sugar with the walnut powder, add egg yolks, mix for around 3 minutes Whip the egg whites, tighten them with the remaining sugar, incorporate half of the whites into the yolks, then the melted coating, and the cocoa powder sifted with flour. Finish by incorporating the remaining whites, set up on baking paper, and bake in a 180°C oven, closed key, for 20 minutes.

  In a saucepan, mix the strawberries with strawberry juice Heat your saucepan and add the pectine and sugar Stop cooking and add the lemon juice  Boil the water. Mix again.

in a saucepan, bring the syrupto a boil. Remove from the heat and pour the puffed rice and leave to infuse. Drain and spread the puffed rice on a plate. Dry in the oven for 15 min at 170 ° C. Melt chocolate in a bain-marie. Chop the crumble with a knife, add the caramelized puffed rice, the melted blanket, the almond puree and the praline. Mix with Maryse. In the bowl of a robot, make a crumble. Mix the butter, icing sugar, cornstarch, rice flour, almond powder and fleur de sel with the leaf. On a baking sheet, lower to 2.5 mm and bake at 160°C for 20 min. Let cool. Spread on a 3 mm baking sheet. Place 1 hour in the refrigerator.