Recipes

make a dry caramel, decuire with the butter and then the cream. Stir in the gelatin. pour over the black couverture and stir in the cold cream. Let cool and mix the whipped cream

mix the cream and chesnut puree with the whisk start slowly to get maximun volume use rapidly

1. In a saucepan put the 175 cl of milk, butter, salt and sugar. Bring to a boil. 2. add out of the heat the flour in one shot and mix quickly with a wooden spoon . 3. Place back on the fire and dry the dough by stirring continuously for 2 minutes. 4. Pour the dough into the robot bowl and put the sheet to the robot . 5. Break the first egg and mix until it is perfectly incorporated. 6. Add the second, incorporate it totally then the 3rd and so on until the last egg. 7. Then add the 125 cl of milk and liquid cream and mix well. STEP 2 Pour some of the dough over the waffle maker grill, close it and cook for 5 min. Repeat the operation until the dough is exhausted.

Mixed Muffin method : Sift together the dry ingredients. Combine eggs or egg yolks, milk and fat. Add liquid ingredients to dry ingredients. Mix until everything is combined. Do not overmix. For waffles: Just before cooking, whip the egg whites until they form soft peaks, then beat in the sugar until the meringue is firm. Fold in the dough.  Pour enough batter on a preheated and lightly greased waffle iron to cover almost the surface. Close the iron. Cook the waffles until the indicator light indicates that they are finished or until steam is no longer emitted. Waffles must be brown and crisp. Serve hot with icing sugar, syrup, jam or fresh fruit.

Melt and use at 29 ℃

Melt and use at 29 ℃

Melt and use at 29 ℃

Melt and use at 29 ℃

Sift the sugar, flour and nutmeg in a bowl. Make a well in the center. Beat the egg whites lightly and add to the well. Also add the butter and lemon zest. Mix to make a soft dough. Add the first amount of sesame seeds and mix. Cool. Following the procedure for making Almond Tiles Sprinkle with the remaining sesame seeds. Bake at 190°C until golden brown. Remove from the baking tray and bend on a goutiere mold

In a sauce pan add the sugar, pistachio and glucose and boil to 101℃. Poor on tray with baking paper. Cook in oven voe 12-14 mn at 180℃ cute od break piece for decoration

melt the butter and add sugar and flour, mix well. add orange juice and orange zest. spary disq on baking paper and cook at 180℃ sprayded on baking paper  and cute desired size to make a plating dessert or decoration

Mix cold melted butter and caster sugar. Stir in the finely grated orange peel and then the orange juice. Gently add egg whites, flour and flaked almonds. It is advisable to carry out the appliance the day before cooking. Proceed in a circle using a stencil. Bake at 80°C in a fan oven for about 12 minutes.

Mix grated coconut and caster sugar. Add the eggs and then the melted butter. Reserve cool. Using a round block, lay the tiles on plates and sheets of "Silpat". Bake at 200°C in a ventilated oven for 10-12 minutes and, on leaving the oven, allow to cool on a plate or to form in gutters. Reserve in a dry place.

Combine all the ingredients excluding the cocoa nibs in a saucepan and boil the mixture while stirring to 230°C Remove from heat and add the cocoa nibs. Let cool. To obtain a perfect round tuile as shown in the picture a round silicone form is necessary. Silicone muffin pans work perfectly. For different size silicone forms it may be necessary to perform a test to find out the right amount to use Place in a 180°C for about 10 minutes or until golden brown.

mix the sugar and the pectin, cook everything in a poelon and place on a baking tray with foil and bake at 180 ℃ 10-12 mn

make a beurre pommade, add the icing sugar and chopped almonds and pistachio. Add the lemon confit , then the flour. Place the spoon about I0g of the mass on a plateTefal, buttered and lightly floured. Baking ventilated at 180°C to color. At the end of the oven, let cool a few minutes before giving shapes or cutting with a punch. Keep in a dry place for preservation.

Work the sugar, vanilla essence, slice almonds. Then add the egg whites, mix well, then add the flour and melted butter. Cover with a "film" and reserve cold. Lay the tiles the next day and spread with a fork. Bake at 170-180°C in a ventilated oven. Remove the tiles when the almonds are well colored, well cooked (it's better to tasting). Shape the tiles using a special gutter. If you leave the tiles flat, you can afford to cook a little more and thus have a better taste.

Mix the egg whites and sugar. Add cold melted butter, flour and flaked almonds. It is advisable to carry out the appliance the day before cooking. Arrange in a circle using a "Silpat" foil on the foil, bake at 80°C in a ventilated oven for about 12 minutes (open voute). Form in tiled gutters or let cool down.

Make a beurre pomade (soft butter), Incorporate the icing sugar and egg whites. Add the flour and almonds efillee. Place on a baking tray with a spoon and cook at 170 ℃ for a few minutes. take off and place on goutiere mold

Boil the cream with the honey. Chop the chocolate finely. Pour the cream over the chocolate and mix with a whisk until you obtain a homogeneous mixture. Once the emulsion is done, add the butter, smooth in the blender. Add the cognac and introduce the grated truffle. Mix gently. Pour the ganache into a dish 25mm high and let cool one night. Sprinkle the powdered cocoa ganache and detail it in small cubes of 2 cm by 2 cm. Separate the cubes well. Sift.

Heat the cream to 55 ℃ Pour the cream on the melted coverture Incorporate the butter and let crystallize 24 hours. Make small balls 10-15 gr each and sprinkle with cocoa powder