Recipes

1.Bake the chocolate biscuit and cut 2 discs 14cm Ø 2. Prepare the croustillant orange. place between to parchemin paper and roll 2mm, cut 2 discs 14cm Ø 3. Make the orange crémeux, place250 gr in a 14cm ring and freeze  4. Prepare the cream anglaise for the dark chocolate mousse. Re-scale 130gr  5. Make the dark chocolate mousse 6. Montage of the entremet at picture  7. freeze the cake 8. Make the dark chocolate glaze, Gaze the cake at 35ºC 9. decorated

1. In a sauce pan,  add- water, cream, sugar 2. Bring the syrup to 103ºC 3. Add gelatine the the cocoa powder 4. Mix with Bamix ( hand mixer) 5. Gaze at 35ºC

1. In a double boiler (bain Marie)  Add -milk, cream, orange zest, eggs yolk, egg, gelatine 2. cook to 84-86 ºC 3. Add butter with a Bamix (hand mixer) 4. place in insert and freeze

1. Melt couverture chocolate and hazelnut paste 2. Add feuilletine 3. Add orange zest 4. Place between two baking paper and roll 2mm 5. cut desired size note: recipe for two disc 14cmØ

1. Whip eggs, eggs yolk and sugar together to a fluffy mousse 2. Make the meringue with brown sugar 3. Conbine cocoa powder and flour togeter 4. Fold the eggs with the meringue 5. Incorporated the dry ingredient 6. Place the biscuit on a baking tray 7. Bake 10-12mn at 160ºC Note: recipe for 2 disc 14cmØ  

1- Lightly grease a maryse of vegetable fat. 2- Mix the water and gelatin in a bowl. Melt everything in a double boiler. 3- Mix the glucose and glycerin in another bowl by heating them slightly in the microwave (15 seconds). 4- In a pastry robot equipped with a dough hook, put the icing sugar and start the robot at medium speed. 5- Mix the water, gelatin, glucose and glycerin. Quickly pour these liquid elements over the icing sugar. 6- If the icing sugar sticks to the walls (often because of the glucose), scrape the sides of the bowl with the lightly greased spatula and return to beat at medium speed. 7- Once the mixture is homogeneous (the icing sugar has been completely incorporated), gradually add the vegetable fat. 8- Wrap in cling film and put in the refrigerator for at least 30 min.

1. Make a pâte a choux and pipe 38gr on a cubic mould 7x7cm and silpain on egde  2. Bake at 160ºC in convection oven for 45 mn 3. Make a caramel semi liquid and let set 4. Make a caramel chantilly 5. Make and bake the streusel 6. Cup the edge of the cubic choux and pipe the caramel chanitlly, add caramel semi liquide and close with hole  7. place some chocolate on top and streusel. add icing sugar for finishing  

1. Cute mango in brunoise 2. Mix sugar and pectine NH 3. Place all the ingredient in a sauce pan 4. cook  to 103ºC note: place in fleximold for insert and freezer

1. boil milk, water, butter, salt and sugar 2. Add all purpose flour 3. Incorporate the eggs one by one 4. poach desired shape  5. bake at 150ºC for 55 mn in convection oven if you use craquelin 6. bake in deck oven for classic eclair 160ºC for 80 mn 

1. prepared hazelnut biscuit and cut disc 5 cmØ 2. Made on recipe of coffee cream, place in 2.5 x 1.5cm Ø  and freeze it 3. Prepare feuilletine hazelnut and cut 5 x 0.5cmØ 4. Make the coffee mousse  5. montage upsidown, mousse first, chemiser, place a disc of feuilletine and the biscuit at the end 6. place in freezer 7. demold and glazed a 30ºC 8. gun spray the coffee cream with milk chocolate 9. place the coffee cream on top of the gateau 10. place the chocolate decoration

1. Infuse the crunch coffee bean in the milk for 2 hours 2. Drain the coffee bean and add the cream to the milk 3. Boil cream and milk with glucose and add gelatine mass 4. Warm the 2nd cream and make a ganache with the couverture chocolate 5. Fold the coffee cream the the ganache reserve for use

1. pace the couverture chocolate in double boiller 2. Add hazelnut praline 3. Add the feuilletine 4. Add the butter 5. Place between two baking paper and roll 3mm reserve for use

1. Infuse crunch coffee bean in the milk for 2 hours 2. Drain the bean from the milk 3. Make a classic pastry cream and add the gelatine 4. Cool down the pastry cream and add the butter 5. Mike well to obtain a ligh mousseline cream 6. Add whipped cream Reserve for use

1. Make a french Meringue with the eggs white and sugar 2. Fold the eggs to the meringue 3. Add the dry ingredient  4. Incorporate the beurre noisette* 5. place on a baking tray and bake at 160ºC for 10 mn * beurre noisette (brown butter)

1. Pace 1st trimoline, sugar and water in a sauce pan  2. Cook to 110ºC 3. Place 2nd trimoline in KitchenAid 4. Pour sugar into KitchenAid and mix weel 4. Add bloom gelatine 5. Poach guimauve according to decorttion

1. Boil cream with milk, cream, lemon zest and vanilla 2. Mix together eggs yolk, sugar and corn flour 3. Pour the boiling cream/milk to the eggs misture  4. Cook the pastry cream and add Gelatine mass 5. Add the couverture ivoire 6. Cool down the pastry cream up to 30ºC  7. Fold the wipped cream in the pastry cream 8. reserve

1. In a sauce pan, add blackcurrant fruit purée, trimoline 2. Mix sugar and Pectine together 3. Bring the purée to a boil and add the sugar and pecine 4. boil one more time  reserved for use

1. Make french meringue with eggs white and sugar 2. Add honey 3. Mix all the dry ingredient together 4. Incorporate the eggs to the meringue 5. fold the dry ingredient 6. Add melted Butter 7. bake in convection oven at 160ºC for 10 mn

1. Place the flour in a fountain in a cap. Add salt, possibly sugar and whole eggs. 2. Mix these elements in the center of the fountain without taking flour. 3. Gradually add the flour, pouring in the milk, or the milk and the beer, as the dough thickens. 4. Do not wait until the dough thickens too much before adding milk, it may become elastic (full-bodied). In this case, it should be left to stand longer. 5. Ensure the consistency and smoothness of the dough. It should be slightly smooth, smooth and lump-free. 6. Pass the pancake batter in Chinese cheesecloth,this operation makes it possible to homogenize the dough by eliminating nant any lumps and chalazes of eggs. 7. Add the hazelnut butter (preferably after passing the dough in Chinese). 8.  If the products used have been refrigerated (milk and eggs), the butter immediately freezes and remains in the bottom of the Chinese. 9. Reserve the dough 10. Cover the cap with a plastic film and let the dough rest in a cool place for 20 to 30 min.

1. Take a little flour from the inside of the fountain and mix it (without kneading) with the other elements. 2. Quickly crush the mixture with both hands: the dough must escape between your fingers. 3. Stop the operation as soon as the dough no longer sticks to the work surface. 4. To make it smooth and homogeneous, it is possible to mill it once with the palm of your hand by crushing the dough in front of you, or using a dough cutter by pulling towards you (the latter method has the advantage of not heating the dough). 5. Form the dough ball (s) by rolling them on the lightly floured work surface, then flatten them with the roll to speed up their firming in a refrigerated enclosure. 6.  Place the dough balls in a plastic food bag to avoid surface drying and store them in a refrigerated enclosure at + 3°C.

Sift pasrty flour into a large bowl Add  diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in salt, then add water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.