Recipes

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     

Make an assembly upside down.  place 3 circles of stainless steel 16 cm in diameter and 4.5 cm high on a plate and plastic sheet. Place the creamy stains at the bottom of the circles in the pastry bag N ° 9 and place in the freezer for the total setting. Spread all the hazelnut mousse in the three circles and remove the frozen biscuit insert and garnish. Place the assemblies in the freezer. Unmold the desserts, glaze them with the mirror glaze and decorate with chocolate shavings.

cut the sacher chocolate sponge in 3 layer of 1cm. add the apricote glaze and a tin layer of ganache. repeate the operation two more time and place in freezer. prepared the glacage and glazed the cake, glacage will set rapidly

make the choux paste chocolate first. add the croquant cocoa on top of each choux and bake at 160℃ prepare the chocolate pastry cream. garnich each choux and deep it in fondand chocolate flavor. add butter cream all around de choux for finition (optonal)

Make an upside-down montage: place 3 circles of 18 cm diameter Place 300 g of Cointreau vanilla mousse in each circle and insert the hazelnut biscuit raspberry confit and creamy dark chocolate . Put in the freezer. Unmould the entremets then arrange the 12 cm puck of Cointreau vanilla mousse on top. Glaze everything with the red mirror glaze. Decorate with a black crystallized chocolate belt, some rose petals and cherries

use a baking frame to make a clean and neat opera. First, arrange one of the 3 joconde biscuit. Soak it with syrup. Then cover it with ganache. Then place the second Joconde biscuit and line it with butter cream. Finally, place the third Joconde biscuit and then cover it with ganache again. Close with the last Joconde cookie. Pour the frosting on top of the cake. Now place your opera in the refrigerator for a minimum of 1 hour.

Prepared invert puff pastry and bake 1 tray 600x400mm Bake a 200ªC for 20-30mn Cut 3 strip desired size use a 8-10mm Ø nozzle to place the mousseline between puff pastry sheet add whippe cream with a st honore nozzle for decoration

Use a frame for opera cake 600X400X30cm Prepared 3 biscuit joconde same dimention Place first biscuit and soak with coffee syrup Line coffee butter cream  Place second biscuit and soak with syrup Line ganache Place third biscuit and finnaly line the coffee butter cream on top place in chiller add the opera glacage     

Arrange in a frame of 60 cm by 40 cm, the first layer of biscuit Spread 900 g of praline cream and add caramel butter and sprinkel hazelnut chunk  Cover with the second sheet of biscuit Spread 900 g of praline cream and add caramel butter and sprinkel hazelnut chunk  Cover with the third biscuit. Smooth the top with 200 g praline cream. Place all overnight in the refrigerator to restore moisture to the biscuit. Remove the frame, spray the top with a chocolate spray gun with a black spray. Cut the entremets to the desired size.

Place the biscuit from the base of the cake ring. garnish the edges with strawberry slices and then soak the vanilla syrup biscuit. Fill the mold with cream mousseline and add strawberry  Lightly tap the plate against the work surface to evacuate the air bubbles. Cover the cream with the second biscuit and gently press to adhere. Place the cake in the freezer to cure. Take the cake out of the freezer and unmold it. Coat the surface of the cake with a thin layer of cream mousseline    

prepared the biscuit, the mousse banana & nutmeg, the compote orange and the syrup. place the biscuit first and add syrup, the a thin layer of compote and the mousse repeat the operation 3 time before placing chocolate shaving on top

In circles 18 cm in diameter and 4.5 cm high.  Place the crispy hazelnut milk at the base, place very little sparkling Cognac banana.  Then a first disk of dacquoise with hazelnuts, a little sparkling wine, some pieces of fried bananas, the second dacquoise disc and smooth the circle with the rest of sparkling Cognac banana. Put everything in the freezer. demold glazed and decorated

On plate and sheet of guitar paper, line circles of 18 cm in diameter and 4.5 cm high of milk chocolate mousse. Place the brownie macadamia at the bottom of the circle, cover with a thin layer of milk chocolate mousse. Place the pears and cover with milk chocolate mousse. Add Rémy Martin cognac crème brûlée. Smooth with the rest of the mousse. Put everything in the freezer. Unmold the desserts, glaze them with the white mirror glaze. Arrange purple macaroons on the turn, decorate with pears * and ivory chocolate threads. * Pears in decoration: cut pears in thin strips and soak them in the syrup at 30 ° B. Deposit them on a Silpat® sheet. Bake at 180 ° C until coloring. After cooling, switch to the black spray gun (50% cocoa butter and 50% dark chocolate cover) to avoid moisture in the refrigerator and give a little contrast.

Use a 3 circles 18 cm in diameter and 4.5 cm high Remove a strand of almond streusel  Prepare the cornmeal cream with Cointreau, a confit disc of strawberry, Add then a little cream, the biscuit macaron and smooth close to the circle with the rest of the cream. Place the entremets in the freezer. Uncover the entremets, glaze with the ivory chocolate frosting and decorate pralinettes around, chocolate shavings, fresh strawberries