Recipes

Prepare baking paper tubes to 7 mm in diameter by rolling up a sheet of baking paper and fixing with clear tape. Also, prepare a jug filled halfway with sugar to keep the marsh-mallow sticks upright. Presoak the gelatine sheets in a bowl of ice cold water. Place the sugar, water, vanilla and dex-trose in a saucepan and bring to a boil, ensuring the sugar dissolves completely. Remove the mixture from the heat and cool to below 80 ̊C. Remove any excess water from the gelatine and once the mixture stops boiling add in the drained gelatine. Warm some glucose in a microwave until hot then place in a stand mixer and whisk. Whisking the glucose at high speed, slowly pour the mixture over the glucose in a drizzle down the side of the bowl. Continue whisking the mixture at high speed until it reaches a soft ribbon consistency or 40-45 ̊C. The mixture should be piped immediately to it doesn’t set. Using a disposable piping bag with an 8mm plain round pip-ing nozzle, pipe the marshmallow into the prepared tubes so it comes out the other end. Place into a jug of sugar to keep the tubes upright. Try to do these steps as quickly as possible before it sets. Allow to set at room temperature for 6-7 hours. Sieve the icing sugar and corn starch onto a sheet of baking paper. To remove the marshmallow from the tubes, cut the sticky tape and unroll the baking paper until the marshmal-low is exposed. Heat the opposite side of the paper with a heat gun and gently shake until the marshmallow falls out. Coat the marshmallow in the prepared starch and icing sug-ar mixture to prevent it from sticking. Store it in dry place

Sift the cornflour and icing sugar together in a bowl. On a double boiler, heat the egg whites with the cream of tartar, vanilla and caster sugar in a bowl that fits your mixer, stirring with a whisk until it reaches 60°C. Transfer to the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture reaches room temperature. Once it reaches a soft to medium peak, remove from the mixer and transfer to a bowl. Gradually fold through the sieved dry ingredients. Cut the mould into individual moulds and transfer the meringue to a piping bag fitted with an 8mm round nozzle. Place the mould upside down on a mechanical turn table and as it spins, pipe the meringue to create a tube. Set the piped meringue moulds onto a silicon mat on top of a baking tray. Place in the oven at 90°C for approximately 2 hours or until the meringue is crunchy (they may require an additional 10 minutes, depending on your oven). To remove the meringue from the mould, very gently fold in the corners of the mould to release it and slowly wriggle the meringue free. Cover the meringue in plastic wrap and store in an airtight container until required. NOTE: The meringue won’t hold for long once filled, so either fill the tube and use it immediately or line the tubes with tem-pered chocolate before filling them to ensure they hold.

In a saucepan, make a custard: cook at 85 ° C milk, cream, egg yolks and caster sugar. Pour everything on the banana puree, mix and cool. Add the melted gelatin mass in the microwave, Cognac and whipped cream. reserve for use

2x entremet place dacquoise coco in cake ring 18cmØ Add mousse ivoire on side and down  Place the passion fruit mange insert and press down gently Cover with mousse and place in freezer demold and glaze the cake decorate

mix all the dry ingredient together, make a french meringue with egg white and sugar combine both and fold well togeter place in a piping bag to poche disq or i a baking tray bake 10 mn at 170ºC for 10 mn

prapare a creme anglaise base with the milk, eggs yolk and sugar Add the gelatine mass first Then couverture ivoire and the lime zest finnaly, cool down to 30-32ºC to add the whipped cream reserve for use

In a sauce pan, add the passion fruit purée, agar-agar, cassonade and glucose Bring to a boil for 2mn Cut the fresh mango in dice 1x1cm Place the mango on flexipan for insert and pour the passion fruit gelée on top to cover all the mango place in freezer  demold and reserve for use

Mix all the ingredients in order exept eggs white and sugar Whisk the whites and the remaining sugar To incorporate them delicately in the 1st mixture Then spread on a tray 1 cm thick Cook 2 × 5 min at 170°C

Make a custard with the milk, egg yolks, caster sugar and split and scraped vanilla beans cooked at 85 ° C. Cool slightly and add Cointreau® and gelatin. Smooth the preparation with a mixer. Let the custard cool at 30 ° C and stir in the whipped cream. Put into 16 cm diameter (approximately 160 g) Flexipan® molds and sprinkle 60 Griottines® into each shape. Reserve in the freezer. Recipe for 30 individual cupcakes 6 cm in diameter and 4.5 cm high. The processes are identical. Chocolate biscuit without flour: divide the recipe in half, about 8 g. Cointreau bavaroise: flow in Flexipan® 4 cm diameter about 1 cm high (about 15 g). Arrange 3 Griottines by shape.  

boil all ingredient and set in a bowl. place in a blinder and mix well until nice cremy texture place in pipping bag

Bloom the gelatin in cold water. Combine the egg yolks and sugar in a bowl. Heat the milk in a saucepan then pour it over the egg yolks. Place the mixture back on heat and cook until thickened and a thermometer reads 82C. Remove from heat and stir in the bloomed gelatin then strain it over the melted Dulcey chocolate. Mix until smooth and creamy then allow to come to room temperature. Fold in the heavy cream.

ombine the brown sugar, butter and pectin in a saucepan. Add the banana and cook for 2 minutes on low heat. Pour the compote over the banana sponge and freeze for a few hours. Spread the dulce de leche over the compote and freeze again.

Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate. Stir in the flour sifted with baking powder and salt and mix it in the batter. Fold in the chopped bananas then pour the batter in a large pan, making sure the layer of batter is about 1cm thick. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and it passes the toothpick test. Allow to cool down in the pan then cut an 18cm diameter circle and place it in an 18cm round cake ring lined with acetate sheets. This will be the base of  insert.

Combine the butter, sugars and vanilla 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.

Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves. Allow to infuse for 10 minutes then drain well and heat the cream again on low heat. Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it. Allow to sit for 2 minutes then mix until well combined and smooth. Melt the gelatin and mix it with the chocolate mixture. Allow to cool down to room temperature. Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon. Pour half of the mousse into your Armonia mold then freeze for 10 minutes. Arrange the inserts in the center of the mold and top with the remaining mousse. Freeze the cake for at least 4 hours, preferably overnight.

Make a reverse montage: in a 35.5 cm by 28.5 cm and 4.5 cm high frame. Place a lightly greased embossed plastic at the base, spread 600 g of Cointreau praline mousse. Place everything in the freezer.  Pour the mango pineapple cooled but still soft and spread 450 g of Griottines. Leave to harden slightly and dress the rest of the mousse praline Cointreau, then the biscuit almond. Put everything in the freezer.  After the whole catch, turn the frame over, remove the plastic sheet, spray a light milky chocolate velvet and decorate with chocolate shavings, orange wedges and Griottines

Make a pate a bombe In a saucepan, cook the water and the caster sugar at 116°C, pour over the egg yolks and allow to rise until completely cool. Boil whipping cream, pour milk couverture chocolate, then hazelnut almond praline. Mix in the mixture the melted gelatin mass, the cooled dough, the whipped cream and the Cointreau. reserve for use

In a mixer with the whisk, whip the egg whites with the invert sugar. Add the powders sieved gently to the sponge and finally the butter. Garnish a frame 35.5 cm long and 28.5 cm wide then bake in the oven at 160°C for about 16 minutes.  reserve for use

In a saucepan, add the purees and the invert sugar. When the mixture is warm, add the NH pectin mixture and semolina sugar  Boil everything then add gelatin and Cointreau.   

Tart Cherry intense prepare hazelnut sweet dough for 2 tart 16-18cmØ make a walnut cream and place in the tart shell 150gr with a 6mm Ø nozzle bake at 160-165ºC for 20-25mn prepare a pastry cream and add pistachio paste place pastry cream on the tart add the cherry cream filling on top and then the cherry fruit       

Add butter and sugar in mixer until creamy texture Add walnut powder Add eggs one by one and finally the starch reserve in chiller for use Option: can add rum, vanilla, lemom zest, cinnamon....