Recipes

Make a ganache properly smoothed. Start with the whipping cream and the chocolate, then add at the end of the mixture the Neutral Neutral Neutral Melting at 70/80 ° C. (All mixing should be done at the Maryse to avoid the formation of air bubbles.) strained in chinois Glazing involves depositing a film of icing covering the entire surface of the product. Used pure, colored or mixed with other ingredients, the glaze will give your recipes a more attractive look and feel. This is the final scenery. The glaze gives a mirror effect. • 3 application techniques: - Spraying - Pouring - Soaking  

Make a ganache properly smoothed. Start with the whipping cream and the chocolate, then add at the end of the mixture the Neutral Neutral Neutral Melting at 70/80 ° C. (All mixing should be done at the Maryse to avoid the formation of air bubbles.) strained in chinois Glazing involves depositing a film of icing covering the entire surface of the product. Used pure, colored or mixed with other ingredients, the glaze will give your recipes a more attractive look and feel. This is the final scenery. The glaze gives a mirror effect. • 3 application techniques: - Spraying - Pouring - Soaking  

watch video how to tempering chocolate with microwave

Add water fruit puree and agar-agar to a sauce pan. boil up to 86ºC to allow agar-agar to set later use a seringue and a flextube to fill the puree. Plonge in ice water for few minute use a empty seringue to push air trough out the flexitube and extract the spaguetti keep the spaguetti in a flat tray to keep one piece

in a sauce pan, boil water and milk powder Mix the eggs yolk and sugar. Add maizena when the milk is boilling, pour half over the mixture and stir transfer all in the sauce pan a cook the pastry cream until tick paste place in a bowl and cover with a plastic film

Roast the crust for 20 minutes at 150 ° C. Take some of the sugar to add to the stabilizer. Heat the milk and the milk powder. Add the sugars (sucrose, atomized glucose and invert sugar) at 30 ° C. Pour the hot nut into the mixture. Incorporate at 40 ° C the fat (cream and egg yolks), mix. Stir the combined stabilizer / sugar mixture at 45 ° C. Pasteurize the mixture at 85 ° C. Homogenize or mix. Cool. Let it mature minimum 12 hours at 4 ° C, with the cocoa nibs. Mix, Chinese and turbinate the mix.

Perform a rigorous weighing of all the ingredients. Thoroughly mix the stabilizer with 110 g of sugar (10 times its weight). Mix the water, inverted sugar, 50 g sugar and skimmed milk powder, rise to 45 ° C. Add the chopped Gianduja and the sugar-stabilizer mixture. Perform the complete pasteurization cycle. Mature 12 h at 4 ° C.    

Heat the water to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).

Dip the gelatin in a large amount of water and wring it out. Mix the caster sugar and the potato starch. Heat the passion pulp, add the gelatin and the sugar / starch mixture. Bring to a boil, immediately pour into the circles and freeze everything.

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. Using a 60 ml ladle measure portions of dough on a greased and preheated griddle 190°C, leaving enough space for spreading. Fry the pancakes until the tops are full of bubbles and start to look dry, and the bottoms are golden brown. Turn and brown the other side.   Serve hot with butter, maple syrup, fruit syrup, jams or preserves, applesauce or fresh berries.

Drain the apricot halves and cut in two. Melt the butter in a fry-pan, add the sugar then the apricots. Leave to simmer for 2 min. over a low heat. Sprinkle with sprigs of fresh rosemary. Cook for 10 min, to a compote texture, stirring gently so as to coat the apricots in their cooking juice. Remove the sprigs of rosemary then caramelize, Pour this into a container. Delicately add the dessert jelly. Pour into round Flexiplan® molds and fill for insert

Heat the fondant and the glucose to a very pale golden color or 175°C. Pour on a silpat and allow to cool. Place the sugar pieces onto a parchment sheet and crush using a rolling pin into powder. (if desired crush in a food processor) Sieve the powder over a stencil of choice onto a Silpat. Place in a 175°C oven until the opaline has melted.  

caramel sugar and glucose in a copper poellon. add the whole pistachio and pour it all on silpate to work nougatine hot on cold table

melt the butter, lime, sugar, and honey in a saucepan. cook well before putting on the almonds. place on a baking sheet with parchment or baking sheet at 180℃ about 10 minutes cut to the nougatine into desired size.

Melt the butter, sugar, honey and glucose together in a saucepan. Remove from the heat and add the coconut and pectin and combine with a spatula. Place 45g of the mixture into each disc of the Flexipan and spread it out with a spoon. You can also spread the mixture between two sheets of baking paper, freeze and cut out the discs. At this stage, the mixture is quite sticky so spread it out initially, as it will spread further during baking. Bake at 170°C for 8-10 minutes or until golden brown. Cool completely. You can spread any leftover mixture onto a baking tray, bake and use as a garnish.

Cook the sugar with the glucose and water at 175°C. Add the red colouring and bronze powder. Cool on silpat, mix then sprinkle over a 3.5 x 14.5 stencil. Place in the oven and roll around a 35-diameter tube.

cook the sugar, glucose, milk, mix the sugar and pectin and put in the casserole and cook at 106℃, add the cocoa nibs. Place on a baking sheet and bake in the oven at 180℃

put all the ingredients in a saucepan and cook for a few minutes. place all on a baking sheet with a teflon sheet. bake at 180℃ 10-12mn

Mix the sugar and pectin with the butter, water and glucose. Cook over a low heat without stirring too much, until smooth. Warm the almonds in the oven and then add to the mixture. Mix and then spread between two silicone mats. Bake at 180°C until it is a nice golden color.  

caramel sugar and glucose in a copper poellon. add almonds grind and pour it all on silpate to work nougatine hot on cold table

bring to a boil in a sauce pan and pour in a spray gun spray or napper