Recipes

Make the pre-fermented dough. Mix together water, flour and yeast. Let sit for 6-12 hours, preferably overnight. Make the schiacciata dough. In a large bowl, combine the pre-fermented dough along with 500 grams flour, 250 grams water and 6 grams salt. Mix until a shaggy dough forms, then knead with your hands until the dough is smooth and elastic but still slightly sticky, 5-10 minutes. If the dough seems very sticky and isn't coming together, add a little more flour. Add a good drizzle of olive oil to the bowl and turn the ball of dough to coat well. Then cover with a damp kitchen towel and allow to rise for two hours, folding the dough over on itself a few times every 30 minutes for this first rise. Drizzle a sheet pan with a generous amount of olive oil. Then stretch the risen dough out onto the sheet pan, doing your best to make it reach all the corners and sides. If you're having trouble stretching the dough (it's very elastic), let it rest for about 5 minutes between stretches. Cover the stretched dough with plastic wrap or a damp kitchen towel and allow to rise again, 2 hours.  While the dough is rising, preheat oven to 450. Once risen, use your fingertips to dimple the dough. Then coat it in another generous amount of olive oil and sprinkle with flaky sea salt. Bake the dough for 20-25 minutes, until it is golden brown and the bottom is nice and crusty. Allow it to cool in the pan for 10 minutes before slicing into squares and then slicing across to make sandwiches.

1. Creaming method. 2. Combine oats with other dry ingredients after they are sifted. Blend raisins in last. 3. Use greased orparchment-lined baking sheets. 4. baking at 190°C for 10–12 minutes, de- pending on size

1. make the dry caramel 2. mix all the ingredient but keep the milk for the end mixing 3. mix well for few mn 4. add the milk and pour into the mould about 600gr 5. cook in convection oven for 45-50mn demold and glaze with sugar glaze ( icing sugar & water)

mixer fitted with a dough hook, add the flour, salt, sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the butter and mix on the second speed setting for 8 minutes. Cover the dough with a wet cloth and let rise for 1 hour at room temperature. In an electric stand mixer fitted with a dough hook, add the flour with the salt, superfine sugar, eggs, milk, and yeast. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. Mix in the softened butter and knead again until the dough is smooth. Cover with a damp cloth, then let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour. Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes. Place the dry butter in the middle of the dough, and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1⁄4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of 3⁄8 inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1⁄8 inch (3.5 mm). 1. In an electric stand mixer fitted with a dough hook, mix the flour, 420 ) of water, the egg, yeast, salt, superfine sugar, and honey. 2. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. 3. Mix in the softened butter and knead again until the dough is smooth. 4. Cover with a damp cloth, then let rise at room temperature 24 to 25°C for 1 hour. 5. Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. 6. Freeze for 5 minutes, then refrigerate for 15 minutes. 7. Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. 8. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 7 mm. 9. Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. 10. Refrigerate for 10 minutes. 11. Finally, do a simple turn: Roll out the dough to a thickness of 1 cm, fold the top third of the dough down, and then fold the bottom third over the top. 12. Roll out to a thickness of 3.5 mm.

1. In a saucepan, heat the raspberries with half the superfine sugar. 2. Stir in the second half of the sugar mixed with the pectin NH. 3. Boil for 1 minute, then add the strained lemon juice. 4. Mix and transfer to a vacuum-sealed bag.

1. In a saucepan, heat the milk and cream. Halve the vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the saucepan to infuse for 20 minutes. 3. In a bowl, whisk the superfine sugar, custard powder, flour, and egg yolks until pale. 4. Strain the hot milk-cream-vanilla mixture through a conical sieve 5. then pour it over the egg yolk mixture. 6. Return to a clean saucepan and cook over medium heat for 2 minutes, until thick, whisking constantly. 7. Remove from the heat and add cocoa butter,  

1. in a Kitchen Aid whip the egg whites and make a meringue with the superfine sugar. 2. Stir in the sifted mixture of confectioners’ sugar, ground almonds, cocoa powder, and flour. 3. Preheat the oven to 165ºC 4. Spread the cake batter over a baking sheet lined with parchment paper and bake in the oven for 15 minutes.  

In the bowl of an electric stand mixer, add the eggs, flour, butter, and sugar and blend. In the bowl of an electric stand mixer fitted with a whisk, whip the egg yolks with half of the superfine sugar (1). Then, whip the egg whites with the other half. Using a silicone spatula, gently fold the mixture with the flour. In the bowl of an electric stand mixer fitted with a dough hook, add the yeast, flour, salt, butter, and honey. Knead on the second speed setting, gradually adding the eggs and then the milk. Knead until the dough comes completely away from the sides of the bowl. Preheat the oven to 180°C. On a baking sheet, spread the batter to a thickness of 12 mm, sprinkle with superfine sugar (2) and confectioners’ sugar, and bake in the oven for 10 minutes.

in stand mixer fitted with a dough hook, add the flour, salt, sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the butter and mix on the second speed setting for 8 minutes. Cover the dough with a wet cloth and let rise for 1 hour at room temperature. IPunch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes. Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1⁄4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of 3⁄8 inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1⁄8 inch (3.5 mm).

1. boil in a sauce pan all the ingredient 2. place in insert 12cmØ or 3cmØ 3. place in freezer 4. reserve for use

1. gratte the vanilla bean 2. bloom the gelatine sheet 3. boil the milk, sugar and vanilla bean 4. add the gelatine 5. poor in the glass and let set

melt the butter add honey, eggs white and flour place on silicone honeycomb mold bake few minute at 180 degree remove gently and place on a curve