Recipes

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

Finely chop the caramelised peanuts. Crush the sea salt with the side of a knife. Combine the streusel, crushed salt and finely chopped peanuts together in a bowl. Temper the couverture. Combine the melted couverture and streusel mixture with a spatula until thoroughly coated. Lightly grease the tart ring with some oil spray and place onto a tray lined with a Silpat mat. Transfer the mixture into the tart ring to approximately 3mm high and smooth it out with a palette knife. Use a teaspoon to press small pieces of the mixture around the sides of the ring. Set aside and keep an eye on the tart shell, ensuring it is semi-set and not fully set. Once it is semi-set, slowly twist the ring to remove it.

bring all to a bolling point, reserve in the chiller

heat the water with sugar and vanilla until boiling.

add all the ingrdedient in a sauce pan a boil for few minute.

add all the ingredient and bring to a boil for 5 mn. remove and place on a container keep in chiller

bring to a boil all the ingredient set a side and cool down kepp in chiller

boil the water with sugar and coffee trablit set a side and cool down keep in chiller

heat the  the water the sugar with grond coffee strain the sirop and add rum chilling between 25-30 ℃

boil the water with the sugar, incorporate the cocoa powder transfer to a container and cool down keep refrigered  

Bring the water to the boil, the puree and sugar together, Add the rum once the syrup has cooled down (40 – 50°C).

 add all the ingredients in a saucepan and bring to a boil for a few minutes, let cool before use

put the water and the sugar to boil until boiling, let cool

Place the egg whites and sugar in a stainless-steel bowl or in the top of a double boiler. Beat with a wire whip over hot water until the mixture is warm 50°C. Transfer the mixture to the bowl of a mixing machine. Whip it at high speed until stiff peaks form and the meringue is completely cool.

sweet dough method: sand butter and sifted flour with baking powder, add brown sugar, milk powder and salt. Add the eggs honey the oatmeal and the dry raisins.leave in the fridge for 24 hours.

mix in the blender, flour, butter, sugar, salt, lemon peel and corn flour. well sanded before adding the eggs

Put the butter and icing sugar in the Robot coupe  Set the speed to 3 and mix until the butter is creamy Add the flour, almond powder, vanilla seeds, salt and egg to the Robot Bowl. Knead until a smooth ball forms Remove the vanilla pod and let the dough rest for 1 hour in the refrigerator wrapped in a cling film. Take it out a few minutes before working4 ℃ assemble the cream and pour the puree between 25-28 ℃