Recipes

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.

Cut a strip of the biscuit lady finger to go around the cake ring and same hight. Ex. cake ring is 6cm high and 18cm Ø: cut a strip of 6cm high and 56cm lenght Place a disque of hazelnut dacquoise on the bottom. Soak the hazelnut dacquoise with the syrup Place some berry mousse half of the charlotte cake and add the raspberry frozen insert Cover with berry mousse to the top and place in freezer for few hour Add fresh mix berry ot top of the charlotte  Add apricote glaze to finish     

peel pear skin and poach in syrup Cute the pear in desired size and pour in a fry pan. Add butter and sugar to caramelized. add cognac and grated tonka bean place in chiller to cool down  

pour the coconut purée into the bottom of the biscuit and put in the freezer. Garnish the square bottom with the Mjoconde biscuit. Put a soaked biscuit in the strapping. Fill with the Mara Moss wood halfway up, put the inside coconut frozen and exert pressure. Finish with the remaining Mara moss from the woods to the edge of the circle and freeze. Smooth with the meringue, flame with the torch and ice cold. Garnish with mango, pineapple leaves and strawberries

Prepared chocolate genoise and cut 3 disq prepared the manjari mousse and wipped cream Use a 8cm High cake ring Place first biscuit and soak with syrup, chemiser around with manjari mousse  place half cherry and repeat the operation 2 more time place in freezer demold and add whipped cream all around the cake. add chocolate decoration and cherry amarena on top        

make the genoise and cut 2cm tick. make each bavaroise staarting with dark bavaroise and place 220gr of each on the top of the genoise. add 220 gr milk bavaroise and finally 220 gr white bavaroise. freeze and place 2mm dark glaze on top.

Place the 18 cm cake pans on a tray covered with a sheet of guitar. In cake pans, arrange acetate strips. Arrange 1 cm of chestnut mousse in the cake molds with the pastry bag. Top with mascarpone cream and frozen blackcurrant jelly. Using the pastry bag, cover with chestnut mousse. Lastly, cover with hazelnut sponge cake. Place in the rapid cooling cell. Unmould and cover icing entremets at the desired time. Decorate small Swiss meringues with Bourbon vanilla.

In a frame of 35.5 cm by 28.5 cm and 4 cm high, place half of the caramel biscuit sheet in the bottom, pour over the rest of salted butter caramel, place the second part of the caramel biscuit sheet and place in the freezer. After setting, place the Cointreau caramel mousse on top to close the frame. Put everything in the freezer. Cut the frame by half, then 4 strips on each part. You will get 8 entremets of 4 people, 17 cm long and 7 cm wide. Make a partial coating of each dessert with gourmet icing then prepare the whipped cream Ghana wave-shaped with a pocket with a socket in Saint Honoré. Decorate with some chocolate chips and orange slices.

mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients thoroughly. The dough consistency should be medium. Turn the mixer to second speed and mix for about 3 minutes more, until a fairly strong gluten development has been achieved. Desired dough temperature: 24℃ Bulk fermentation: 2 hours. folding: Fold the dough once, after 1 hour. divinding fermentation: Divide the dough into appropriate-sized pieces, depending on the pan size in which they will bake. Preshape lightly into rounds or blunt cylinders and place on a lightly floured work sur- face, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 20 minutes), shape it into tight cylinders. Place the dough in the loaf pans and cover with baker’s linen and plastic. final fermentation: 1 to 1 1⁄2 hours at 24℃ Baking: With normal steam, 200℃. Large pullmans will bake in 40 to 45 minutes. Smaller loaves will take be- tween 30 and 36 minutes, depending on dough weight. Thump the bottom of the loaves when you think they are done, and listen for a pronounced hollow sound.