Recipes

Assembly and finishing in reverse  on a plate and sheet of paper guitar. Place 3 circles of 18 cm in diameter. Arrange 280 gr chocolate mousse cream, then place the cherry compote. Make a little foamy cream again, then place the cherry almond biscuit, the remaining frothy cream and finally seal the assembly with the chocolate streusel. Put everything in the freezer. To decenter entremets, to glaze them with a dark red chocolate frosting, to decorate chocolate shavings, cocoa nibs and cherry. remark: add cherry on almond biscuit before baking

Lay the 16 cm cake circles on a tray with a guitar sheet.  In these circles, arrange the acetate strips. Spread a thin layer of Cointreau, orange and yuzu marmalade over chocolate-soaked chocolate sponge cake. Place 1 cm Gianduja bavaroise in the cake rings in the pastry bag. Cover with creamy iced tangerine and then, with a pastry bag, Gianduja bavaroise. Finally, finish with chocolate sponge soaked in chocolate and cover with marmalade  Place in the rapid cooling cell. When the time comes, unmold and glaze the entremets with the milk chocolate frosting and arrange on the basis of chocolate crumble.

Cut the biscuit into 5 strips of 5.5 cm wide. Make the creamy lemon and pour about 800 g into the molds. Immediately, sprinkle the surface with about 120 g large pieces of crisp praline. Place a strip of biscuit 5.5 cm wide. Skip to the freezer. Make the praline peanut mousse and pour about 850 to 900 g into the Eclat molds. Unmould the inserts and incorporate them into the foam. Skip to the freezer.

in circles 15 cm in diameter and 8 cm high, mount in reverse, pour 100 g of dark chocolate mousse. Add the thickened jelly disc to the passion fruit. Pour again 100 g of Taïnori ginger chocolate mousse and insert the shortbread background. Freeze everything. Unmold the entremets and spray with the spray gun for a white velvet effect. Using a plastic bag and pink ivory glaze, make drips all around the entremets. To end, garnish the macaroons with raspberry compote with rose, then add a dozen on each dessert.

Place circles 18 cm in diameter and 4.5 cm high on plate and sheet of guitar paper to make an upside down assembly. Pour 200 g light lemon cream inside the circles, remove the cranberry confit puck and Griottines, pour 200 g light lemon cream again and press on cooked dacquoise and streusel. Place the entremets in the freezer. Unmould the entremets, glaze them with the yellow chocolate mirror glaze, arrange around a marshmallow band and decorate with slices of lemon and Griottines.

Line circles 18 cm in diameter and 4.5 cm high chocolate mousse. Place the chocolate biscuit without flour at the bottom of the circle. Garnish with chocolate mousse, add the Cointreau bavaroise and Griottines insert. Smooth with the rest of chocolate mousse. Put everything in the freezer. Unmold the desserts, glaze them with the dark chocolate icing, arrange the chocolate decor and small dots of sour cherry coulis. * Chocolate decor: put alcohol in the freezer. Melt the black couverture, put it in a pocket and let the chocolate flow in the cold alcohol.

In the bottom of the oval stainless steel frames, place the gingerbread biscuit garnished with apricot compote. Add the Caribbean supreme and pour the caramel mousse caramel. Place in freeze. Demold. Then spray all the entremets with a black pulverization mixture.  Cover a part of the edge with the Absolute icing used at 45 ° C. Decorate with dark chocolate arabesques.

Boil the milk. Mix the powders and spices, add the orange marmalade. Heat the glucose and honey and stir in the previous mixture. Gradually add eggs, milk and butter to the ointment. FOR ENTREMETS: roll the mixture into circles 6 cm high and 13 cm in diameter for a dessert of 15 cm. Slip in an oven at 165 ° C for 45 to 50 minutes. Allow to cool completely before making slices of 1 cm thick ham machine. On a silicone mat, spread 400 g of gingerbread cookie and bake at 230 ° C. After cooking turn the biscuit over parchment paper and cut strips 3.5 cm wide. FOR SMALL CAKES: on a silicone mat, spread 400 g of gingerbread biscuit and cook at 230 ° C. Let cool and detail discs 6 cm in diameter and store.

prepared the cremeux calisson  12 cm diameter and place in insert then in the freezer. bake the biscuit and the disq almond sweet dough 18 cm diameter. do the montage acordingly to picture

mold the creamy blood orange into 15cm flexipan. in circles of 18cm, place the biscuit at the bottom of the circle and line with the caramel laced mousse. place another chocolate biscuit and the blood orange cream. lay the foam and smooth. freeze several hours before spraying orange velvet. bake the cocoa gruee tuile and cut a disc. ask on the dessert as decoration

temperated milk chocolate and cut 2 disq at 16cm diameter bake the biscuit dacquoise at same diameter. Use a pipping bag with a nozzle 12 mm diameter pace the mousse between the chocolate disq place in chiller fwe hour before serving

Assembly and finishing: After taking the creamy coconut passion and Cointreau, place the milk chocolate mousse cream at the frame. Put everything in the freezer. Rewrap the frame with the rest of the foam cream. With a chocolate pistol, pass a velvet with velvet gun mixture. Cut 4 entremets 17 cm long and 14 cm wide Decorate with slices of orange, passion fruit grains and Griottines, as well as some chocolate decorations.

Make a montage in harmony molds 18 cm in diameter and 4.5 high: Pour 250 g of absinthe green apple mousse down the puck of lighter mousse with hazelnut. Then a little green apple mousse worm biscuit lime, the rest of worm apple green absinthe  and finally the bottom of streusel. Place the entremets in the freezer. Unmold the desserts, glaze them with the green mirror glaze. Decor on Silpat plate and leaf: arrange 3 circles of 20 cm in diameter and 3 circles of 18 cm in diameter inside. Descend the raw streusel between the two circles and press lightly. Bake in a ventilated oven at 160 ° C for about 15 minutes, remove the circles when hot. Place the cooked streusels around the frozen desserts and decorate with chocolate shavings and apple slices

Make an upside-down assembly: Line the bottom and sides of circles 18 cm in diameter and 4.5 cm high with Cointreau bavaroise. Place the insert (1) orange gelatine sauce and orange almond biscuit, then add the rest of the vanilla bavaroise To finish by placing the insert (2) of creamy milk chocolate, orange marmalade yuzu and orange almond biscuit. Reserve in the freezer. Unmold the desserts, glaze them with the white mirror glaze. Finish the bottom of the cakes with a circle of white chocolate and a wave of white chocolate on top.

Prepare cake loaf smaller than indicated to assemble the inserts. Cut the sponge with these small rings, spread the crisp mixture and pour the creamy on top. Blast-freeze the lot. Prepare the large cake rings with plastic strips inside, center the inserts and pour the Bavarian cream up. go to the freezer Glaze the cakes with Valrhona's Absolute Soft Chocolate Glaze. Decorate with 2 spiral volutes representing a heart. It is possible to glue crystallized cocoa chips around the bottom edge of the cakes.

In the frame with hazelnut streusel and hazelnut biscuit, pour 800 gr of citrus cream at 28/30°C and put in the freezer. Then pour the creamy cherry and finish spreading it well on the pallet, place the frame again in the freezer. Finally, add the light cream to the ingredients and Cointreau and place in the freezer. Decadence the entremets, glaze the top with neutral icing and decorate with Griottines and chocolate decorations. Cut out entremets of different sizes or in small cupcakes. Important Council To have a clean net, do not hesitate to let take the different layers of cream and creamy deep freezer.

Make upside down editing: On a plate and sheet of guitar paper, place 3 circles of 18 cm diameter  Pour 250 g of exotic foam, lower the inserts of almond milk foam Again exotic foam and end with the banana cake. Put everything in the freezer. Unmould the entremets, glaze them with the yellow mirror frosting, decorate with a red crystallized chocolate belt and place some Griottines.

Adjust the biscuits on the sides and in the bottom of the mold. Lightly moisten with strawberry juice. Garnish with bavarois and chantilly mascarpone cream. Cover with well soaked biscuit. Repeat this operation for the next 3 floors, this time including strawberries. Freeze. Once the entremets demoulded, decorate with strawberries, whipped cream and homemade strawberry jam

make lady finger sponge cake, cut strip for the inside cake ring as the right diamameter prepare the pear mousse and set aside poach pear and cut cube 1cmx1cm assemble the charlotte with the ladyfinger in in the side and a 2 disq to fill in the bottom and intermediaire layer. use some syrup to soak the first disk and place some mousse. add pear cube and more mousse. place the second disq, add some raspnerry jam and fininh to fill with mousse. place in freezer, slice poach pear and decorate to top of charlotte with it. glace the top for decoration   poach the pear or use can pear. prepared the lady finger, the pear mousse do the montage as picture freeze few hour before demolded

Heat the cream, pour over the yolks mixed with the sugar, add the soaked and drained gelatin and cook at 82/84 ° C. To stop cooking, switch to Chinese, mix for a moment and cool quickly. In the cold, liquid or creamy mixture depending on the use, mix the whipped cream. Pour or dress at the pocket

Cook the water and the sugar at 120 ° C. Add the hazelnuts previously torrified to 160 ° C. Sand all together caramelization. Add the butter of cocoa at the end of cooking in order to isolate the hazelnuts between them.