Recipes

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 ℃

in a frying pan, heat the sugar until it melts and begins to caramelize. Cut several strips of crust of the orange and one of the lemon; add them to the pan. Add the butter and squeeze the juice of the orange and lemon into the pan. Cook and stir until the sugar is dissolved and the mixture is a little syrupy. Add the orange liquor. One by one, dip the pancakes in the sauce to coat them, then fold them into quarters in the pan. Add cognac and let heat a few seconds. Flame by carefully rocking the pan towards the burner flame until the cognac ignites. Shake the pan gently and pour the sauce over the pancakes until the flame goes out. Serve three pancakes per serving. Add some remaining sauce on each serving.

Mix egg yolks with sugar Add yuzu jam. Cook the cream and milk and stir in the yolks. Add gelatin. Fit the cream and incorporate the filling

Make a cream anglaise. Mix the egg yolks with the sugar and vanilla  Heat the cream and pour over the eggs. Add to gelatin. cool down to 30/35ºC Assemble the cream and mix all together

Soak the gelatin in a large amount of water. Boil the milk and add the well drained gelatin. Pour about 1/3 of hot liquid over the partially melted chocolate and mix with a whip to obtain a smooth, elastic and shiny texture, a sign of an emulsion started. Gradually add the rest of the milk while maintaining this texture. Fit the whipped cream. When the mixture is at 45/50°C, incorporate the whipped cream.

Melt the milk couverture chocolate at 35°C add the cocoa butter, the hazelnut paste and the hazelnut praline. Finish the mixture by gently adding the cooked, cold and crumbled streusel.