Recipes

Preheat the oven to 190°C. Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. Melt the butter in a small saucepan on the stove or in a microwave-safe container in the microwave. Let cool until just barely warm to the touch. Transfer the butter to a stand mixer fitted with the paddle attachment and add both sugars. Mix on medium speed until well blended, about 30 seconds. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chopped chocolate and nuts (if using) and mix on low speed until evenly distributed. The dough should be slightly shiny and loose. (This dough benefits from resting for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.  Flatten each cookie until about 6 mm thick. Bake for 14 to 16 minutes, rotating the baking sheets halfway through the baking time, until the cookies are evenly golden. It is important to bake the cookies fully to ensure crispness throughout. When cool enough to handle, transfer to wire racks to cool completely. The cookies will get crisper as they cool. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.    

Incorporation: all the ingredients at the beginning Frasage:  5 minutes in 1st gear consistency: soft Kneading In 2nd gear to obtain the separation of the dough. Pastry temperature 23/24 ° C Clocking 30 minutes room temperature 20/22 ° C Spread the dough, lay the square of butter, turn into wallet cool fridge pendant 20 minutes. Give a double turn. Store in a cool place for 1 hour under plastic film, then repeat the operation adding the sugar Spread the dough to 4 mm and detail squares of 10x10. Fold the four pieces towards the center once, then repeat the operation. Squeeze with the palm of your hand and mold into the tepal molds. You can also roll the dough like a roll then cut into sections. Proffing 1h30 to 26/28°C Cooking at 180°C then at 160°C for 30 to 40 minutes for individuals and longer for large pieces. NOTE: For large pieces, emptied during cooking, syrup is in excess. The fold must be caramelized and well browned. Conservation 3 days.

explaination on density of sugar and water for syrup  

place milk and sugar in a bowl. combine yogurt, and cream. cook sugar and milk and pour to the combine cream and yogurt place in the icecream machine  remome and tranfer to a stainless steel container   

In a sauce pan add milk, cream, rice, vanilla bean grated cook until the rice absorbe all the milk Blanchir eggs yolk and sugar Add the mixture to the finish rice cook and stir well

In a sauce pan, add milk vanilla. Add the eggs yolk and sugar in a bowl and mix together Add the pastry cream powder When the milk is boiling, pour it on top of the eggs filling Transfere all in the sauce pan and cook the pastry cream until the starch are completly cook. Place the pastry cream in a container and place  a plastic film on top Keep in chiller

Heat in a saucepan over low heat milk, cinnamon and zested lemon. Whisk vigorously into a bowl, the yolks of olive oil, and then powdered and incorporated the Matzena. Filter the hot milk over the mixture, dissolve the mixture well and return the cream to a saucepan over low heat, stirring constantly until thickened. Delicately spread the hot cream in small porcelain or terracotta pots. Put Catalan creams at least 2 hours in the refrigerator. When serving, sprinkle with brown sugar cream and caramelize with a blowtorsh

scrap vanilla bean in the direction of the length, and add in the milk and cream Heat in a saucepan over low heat. Whisk vigorously into a bowl the eggs and sugar Mix well. Pour in créme brulée jar and place in a bain marie. Bake in oven at140ºC for 20-30 mn After place the créme brulée in the chiller use cassonade to caralelized the top      

Prepared lady finger disq and strip Place the first disq and the strip aroud the cake ring Soak with syrup place the mousse and some raspberry dried sosa Place the second disq and the cremeux insert Fill the mousse to the to and place in freezer Spray raspberry jam on the surface  Demold and add fresh raspberry on top    

prepared the 2 large macaron disq 18cm diameter make pralina butter cream and pralina hazelnut paste. use a pipping bag to place the butter cream pralina between the two macaron with some praline hazelnut paste between as well

In a frame measuring 60 cm by 40 cm and 3.5 cm high. place the cooked sesame dough at the bottom and pour the creamy sesame. Leave in the freezer. After taking, pour about 1 cm of white chocolate cream, arrange the matcha dacquoise biscuit and smooth the frame with the rest of white chocolate cream. Place everything in the freezer. Spray the top with the spray gun with the ivory spray, cut the entremets to the desired sizes. Decorate the top of Matcha macarons, and around, with a mixture of fleur de sel, black and white sesame seeds.  

1. Make cinnamon biscuit and bake on baking tray, cut 5 cmØ disc 2. Make blackcurrant confit and inserted to a 2.5cmØ half sphere flexipan 3. Prepared vanilla lemon cream and fold wipping cream 4. place vanilla lemon cream on a 7cmØ fleximould, chemiser and add the blackcurrant confit in the mildle 5. Cover the fleximould with the vanilla lemon cream and place the disc of the cinnamon biscuit on top 6. Place in freezer 7. Prepared mirroir glaze purple at 27-30ºC maximum 8. make the white chocolate half dome, cut with a 5cmØ on the sideway 9. place the dome on tome of the glazed mousse cake  10. use vanilla guimauve to garnish decoration 

Make the lady ginger or buy boudoir. Prepared the syrup, the mousse mascarpone and the ganache Soak the boudoir in syrup Add mousse mascarpone then a tin layer of ganache. repeat teh operation 3 times and pace in the chiller

Garnish the bottom of the pies with Yusu cream and place in the refrigerator. Unmould and spray the cream discs Cointreau with the ivory chocolate gun. Place the sprayed discs on the filled pies. Decorate with small dots of neutral yellow colored glaze.

1. Bake the hazelnut sweet dough with hazelnut cream at 160ºC 2. Use a spone to add the marmelade lemon confit on top 3. Insert the cremeux lemon 4. Place in freezer. 5. Prepare italien meringue and cover the tart complitly. 6. blow torch ligtly and add some lime zest on top

Make almond sweet dough tart shell and bake to hazelnut color. Add the cremeux lemon inside the tart shell place the biscuit madeleine on top. Add the mousse yuzy on an insert and place in the freezer. Make a yellow velour and spray the mousse, place on top of the tart and the segment ont top of the mousse

1 x 21cm tart shell hazelnut sweet dough. Insert the raspberry coulis and let set. Add the cream passion fruit to the to and place in freezer. Add the marlemade passion fruit on top and decorated

1 x 21cm tart shell hazelnut sweet dough. Add the almond cream in the bottom and bake 30mn at 170℃. Add cream light lemon with a plain nozzle. zest some lime on top and add lemon chips for decoration

Unmould and glaze the inserts with pistachio mousse and sour cherries. Place these frozen fillings on the already cooked pie shells. Finally, finish with chocolate decorations for large pies and cherry glazed for tartlets.

make almond sweet dough tart shell and bake to hazelnut color. add cream of apricote and freeze for one hour. prepared the compote apricote to semi confit. and add on top of the apricote cream. do your pastry cream apricote and the italian meringue. make the chiboust cream. place a rodoïde plastic around de tart shell and place the chiboust to the top ot the rodoïde. place in freezer remove the plastic rubban and blowtorch lightly the top

Make a pie shell with the sweet dough spray the almond cream and place the half poach pear  bake at 170ºC for 30mn glaze the top