Recipes

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

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).