Recipes

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set Remove the pan from the oven and set aside. Reduce the oven temperature Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Flour might seem like an odd addition, but a little starch prevents the cheesecake from cracking as it cools Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined Add the vanilla, lemon zest, lemon juice, and salt beat on low speed until just combined. Add the eggs, one at a time, mixi Mix in the sour cream. mixing on low speed until incorporated, scraping the bowl as necessary Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Pour the batter on top of the crust. Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath also protects the cheesecake from drying out and cracking. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.  

In a small bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and up the sides of the pan . It should almost reach the top. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

Warm the cream up to 55ºC Melt the couverture ivoire and pour the cream Add the butter and benedictineground the nougatine to a fine powder When the ganache is room temperature, start whisking until creamy texture Add the ground nougatine. frame to 1cm high and cut with guitar  deep in couverture equatorial  

Knead with the beater for the hook for 2 minutes in first gear, Add the first part of the cold butter cut into small cubes and continue to knead until the takeoff of the dough. temperature of the dough 24°C. Score 30 minutes at laboratory temperature. tighten the dough and spend 45 minutes in the freezer and finally in the refrigerator at 4°C all night. the next day, spread the dough to the rolling mill to give the size of 60 cm by 40 cm and place it on a cold plate for 10 minutes in the freezer. spread the butter in the rolling mill to half the size of the dough, place it on the tempera and close. Give a simple trick and place in the cold. repeat two more times to have a total of 3 rounds, lower to the plate size and re-cold.

boil milk and vanilla bean mix eggs yolk and sugar add the pastry cream powder pour half of the milk into the eggs and mix well boil milk again and incorporate the mix cook the pastry cream  remove and place to a mixer to cool down  

make a dry caramel Décuire* with cream and the cocoa butter Pour into the couverture ivoire Add calvados Let set in room temperature *décuire mean stop cooking process by pouring cream over caramel

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol 

Bring the passion and apricot purée to the boil in a round-bottomed copper pan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the passion fruit and apricot puree, in 3 or 4 successive stages, then add the glucose. Cook together at 112°C. Cool down with the chosen fruit puree previously heated to 60°C. Cook together at 107°C to obtain 75° brix on the refractometer. Add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol (optional).

Bring the fruit purée to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. 6. Stop the cooking process by pouring in 10 g  of water or alcohol (optional).

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g  of water or alcohol (optional).

METHOD Stir sourdough, milk, water and half of the rye flour together Let it rest for about 3 hrs or until it shows lot of bubbles Knead sourdough mixture  with the rest ingredients to a soft dough Let it rest for 1 hr Divide dough as desired Mold round use rye flour to cover the bread Let it proof in bread basket for about 30 min Bake with  little steam  at 260 C for 5 min Open damper let all steam go out and bake for 55 min at 190 C After 30 min baking brush bread with water

METHOD Mix clay ingredients in mixer with dough hook Add olive oil On speed #2 slowly add warm water as required in batches Beat for 6 – 7 min or until dough is smooth, elastic and comes away the bowl cleanly to form a ball Lightly flour dough and knead to smooth ball, cover and allow to double in size (approx 20-25 min) Knock back dough Scale dough as desired

METHOD Mix all ingredients 8 min slow and 1 fast No resting time! Divide dough as desired Shape them to a long brezel shape. After 20 min proving keep them in the freezer for about 1 hour. Mix very carefully water and lye Drown each brezel in lye Put on baking tray with paper Sprinkle lightly with Rock Salt Bake at 240 C 12 min   Baking temperature: 235 C  Baking time: 15 min      

METHOD Mix all ingredients 5 min slow speed and 5 min fast speed. Rest dough for 30 min Knock dough back and rest again 30 min Scale as desired. Mould ball Rest 15 min Shape to baguette or as desired Proof on flour dusted couches for 1 hr Cut before baking as desired Bake with little steam at 230C Baking time depends on weight

METHOD   Day before baking: Bring 900 gm water to boil Add grains Let it boil for approx. 3 min Keep grains in a bowl Store overnight in chiller   Day of baking: Mix all ingredients to soft dough Rest dough for approx. 45 min Divide dough as desired Mold oval shape Cover lightly with mixed decoration seed Proof for approx. 45 min Cut  gently before baking Bake at 230 C  with little steam   

Soak gelatine powder in cold water Heat the sour cherries purée with the sugar.  Add the gelatine  Cool down. Add the whipped cream

Infuse crushed cardamom in boiling milk for 5 minutes. Make an Cream anglaise, vanilla, yolks and sugar. Add the gelatin. Strained. Cool to 35 / 37º and add the whipped 

Soak gelatin in cold water Boil purees, glucose, invert sugar. Add the pectin and sugar mixture and boil for 1 minute. Add gelatine   use as insert in flexipan

Boil purees, glucose, invert sugar. Add the pectin and sugar mixture and boil for 1 minute. use for jam inseert

All all the ingredient in a food processor and mix well. Spray the filling on a baking tray 600x400mm Bake at 160ºC for 20-25mn