Recipes

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.

 Add all the ingredients except the pâte fermentée, hazelnuts, and currants to the mixing bowl. In a spiral mixer, mix on first speed for 3 min- utes in order to incorporate the ingredients. As the dough is coming together, add the pâte fermentée in chunks. If necessary, correct the hydration by add- ing water or flour in small amounts. The dough will firm up a bit once the nuts and currants are added, so be sure it is slightly loose at the early stages of mixing. Turn the mixer to second speed and mix for 3 minutes. The dough should be supple and some- what loose, and the gluten should be moderately developed. Now add the hazelnuts and currants all at once, and mix on first speed just until they are evenly incorporated. In a spiral mixer, the reverse function of the bowl can be used to encourage speedy incorporation. Desired dough temperature: 24℃ Bulk fermentation: 2 hours. folding: Fold the dough after 1 hour of bulk fer-mentation. dividing and shaping: Divide the dough into 1.5-pound pieces. Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 15 minutes), shape into round or oval loaves, place them either into floured bannetons or between folds of lightly floured baker’s linen, and cover with plastic. Very nice rolls can also be made with the dough. If you are making just a few loaves, take a few moments and pick out the currants on the surface. This prevents them from overbaking and becoming bitter. This is not practical for large production. final fermentation: Approximately 1 to 11⁄2 hours at 24℃ Baking: Transfer the risen loaves onto the loading conveyor or peel. A simple scoring pattern is best, as the blade will be running into hazelnuts and currants as you slash the surface. Presteam the oven, load the bread, and steam again. Bake at 250°C. Lower the oven temperature by 220℃ after about 20 minutes to prevent the extra sugars in the dough from color- ing the bread too quickly. Open the oven vents after the loaves show color, in order to finish the bake in a drying oven. Loaves scaled at 900gr will bake in approximately 40 minutes.

mixing: Place all the ingredients except the pâte fermentée in the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pâte fermentée in chunks. If necessary, correct the hydration by adding water or flour in small amounts (the absorption of whole-wheat flour varies considerably; don’t hesitate to add a fair bit of water if the dough seems dry). Finish mixing on second speed for 3 minutes. The dough should be supple and slightly loose, and the gluten should be moder- ately developed. Desired dough temperature: 24℃ Bulk fermentation: 2 hours. folding: Fold the dough after 1 hour of bulk fer- mentation. dividing and shaping: Divide the dough into 450-900gr  pieces. Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 15 minutes), shape into round or oval loaves, place them either into floured bannetons or between folds of floured baker’s linen, and cover with plastic. The bread can also be baked in loaf pans or shaped into rolls. final fermentation: 1 to 11⁄2 hours at 24℃ Baking: Transfer the risen loaves onto the loading conveyor or peel. Slash the desired scoring pattern with a blade. Pre-steam the oven, load the bread, and steam again. Bake at 200ºC  Open the oven vents after the loaves show color, in order to finish the bake in a drying oven. Loaves scaled at 750gr will bake in approximately 40 minutes. The honey contributes color to the bread, so if the loaves are darkening too quickly, lower the oven temperature by 220℃

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.

mixing: Place all the ingredients in the mixing bowl. Mix for 8 minutes on first speed. The dough will be fairly loose textured with modest gluten de- velopment. Desired dough temperature: 24℃ bulk fermentation3 hours. folding: Fold the dough twice, after 1 hour and 2 hours of fermentation. Bring as much strength as possible into the dough by folding with confidence and care; this will overcome the intentional lack of significant gluten development that occurred during mixing. dividing anshaping: Divide the dough into 450-900gr pieces (or larger). Preshape, and when sufficiently relaxed, shape into strong round loaves. Place in floured bannetons. final fermentation About 1 hour at 24℃ Baking: With normal steam, 250℃ Bake this bread until it achieves a full rich crust color. You may need to lower the oven temperature by 220℃ for the last part of the bake. Loaves scaled at 900gr should bake for 36 to 38 minutes. A full bake is recommended.

in a dough mixer and hook, mix all ingredients for 10 minutes until the dough is detached from the bowl. place in the fridge 24 hours After fermentation process, cut piece of dough to 300-350gr and shape a baguette. Cut straight away with rasor blade and egg wask Place in proofer Bake at 165ºC for 20mn

soften the yeast in a little water. Fresh yeast: mix with about 2 times its weight in water, or more. Ideal water temperature: 38°C Active dry yeast: Mix with approximately 4 times its weight in water. Ideal water temperature: 40°C Mix the remaining ingredients, including the rest of the water, in the mixture bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt. Mix with a smooth and developed dough.

Soften the yeast in part of the liquid, using a separate container. Combine the fat, sugar, salt, milk solids, and flavorings and mix until well combined, but do not whip until light. Add the eggs gradually, as fast as they are absorbed. Add the liquid and mix briefly. Add the flour and yeast. Mix to a smooth dough.

In a bowl or a bowl of a food processor. Mix all the ingredients and knead until you get a fairly soft, non-sticky dough. Put into a ball, film the salad bowl and let stand at room temperature for 15h.  

Place all the ingredients, and the toasted sunflower seeds, but not the pâte fermentée, in the mixing bowl. In a spiral mixer, mix on first speed for 3 minutes in order to incorporate the ingredients. As the dough is coming together, add the pâte fermentée in chunks. If neces- sary, correct the hydration by adding water or flour in small amounts. Turn the mixer to second speed and mix for 3 to 3 1⁄2 minutes. The dough should be somewhat loose, but with definite dough strength and gluten development. Desired dough temperature: 24℃  Bulk fermentation: 2 hours. folding: Fold the dough after 1 hour of bulk fermentation. dividing and shaping: Divide the dough into 750gr pieces (or make rolls with smaller pieces). Preshape lightly into rounds and place on a lightly floured work surface, seams up. Cover the rounds with plastic. When the dough has relaxed sufficiently (10 to 20 minutes), shape it into tight round loaves. Dip the top side of each loaf into a dampened cloth, then into a sheet pan of raw sunflower seeds (don’t dip the outer surface of the bread into the toasted seeds, since they will be vigorously toasted in the oven). Place the loaves in floured bannetons or onto lightly floured baker’s linen, top side up, and cover with plastic. final fermentation: Approximately 1 to 11⁄2 hours at 24℃ Baking: Transfer the risen loaves onto the load- ing conveyor or peel. Because the loaves are topped with sunflower seeds, scoring is a little difficult. A few quick strokes with a straight razor blade or some snips with scissors are sufficient. Pre-steam the oven, load the bread, and steam again. Bake at 220℃. Open the oven vents after the loaves show color, in order to finish the bake in a drying oven. The malt syrup contributes color along with flavor, and the oven temperature can be lowered by 220℃ if the loaves color too quickly. Loaves scaled at 450-900gr will bake in approximately 40 minutes.

in a bowl with a hook, make a dough with flour, eggs, egg yolk, sugar, salt, dried yeast, and milk. mix well to obtain a good elastic paste. add the butter and candied fruit. make a small paton of 300 gr and add the almond paste in the dough and form a small bread cook at 180℃ and sear with the icing sugar