Recipes

Sift together the dry ingredients. Combine all liquid ingredients. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much Cook immediately The dry and liquid mixes can be prepared in advance, but once the blends are combined

Sift together the dry ingredients. Combine all liquid ingredients, including fat or melted oil. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much   Cook and cook immediately The dry and liquid mixes can be prepared in advance, but once the blends are combined

Sift together the dry ingredients. Combine all liquid ingredients, including fat or melted oil. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much Cook immediately The dry and liquid mixes can be prepared in advance, but once the blends are combined

Modified muffin method. Sift flour, leavened powder and spices. Stir in oats, nuts and coconut. Beat eggs and sugar until well blended, but do not whisk in foam. Stir in grated vegetables and oil. Add the egg mixture to the dry ingredients and mix just enough to mix.

Sift together the dry ingredients. Combine all liquid ingredients. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much, add trablit and chocolate chips Cook immediately The dry and liquid mixes can be prepared in advance, but once the blends are combined

Sift together the dry ingredients. Combine all liquid ingredients, including fat or melted oil. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much. incorporate the mirtylle. Bake and cook immediately The dry and liquid mixes can be prepared in advance, but once the mixes are combined

Sift together the dry ingredients. Combine all liquid ingredients, including melted butter. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much   cook immediately The dry and liquid mixes can be prepared in advance, but once the blends are combined

Combine fat, sugar, salt and powdered milk (if used) in the bowl of a blender equipped with the paddle attachment. Mix with a smooth paste. Add the eggs gradually and mix well. Add water or milk (liquid) and mix. Sift together flour and baking powder. Add to the bowl and mix to obtain a smooth paste.

Sift together the dry ingredients. Combine all liquid ingredients. Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much Cook mmediately Dry and liquid mixtures can be prepared in advance

make a pastry cream with the pineapple purée. Cool down up to 24ºC Add butter and wisk all together until light texture. use ice water bath for better result Finally Add whipped cream Reserve for assembly  

Cook the puree mango mix the eggs yolk with sugar and add potato starch. When the purree is boiling add the eggs mixture and cook well. Add the firt 75gr butter and cool down to 40℃. Add the second 75gr butter and keep mixing for few minute. Add the kirsch. finnaly add the wipped cream when the mixture is cold and ready.

Infuse the green tea in the boiled milk, Mix the egg yolks with the sugar and maizena. Pour the milk over the eggs and cook as a cream pastry, Incorporate the gelatin. Cool down and add Whipped cream Reserve for assembly

Make a cream pastry and cool. Add the butter to the cream pastry in a mixer. Mix well with the mixer until you get a light cream reserve for assembly

In a bain marie, cook eggs, sugar, yuzu puree, lemon puree to 84℃. Add gelatine and cool down to 27℃ Incorporate whipped cream to the cremeux. 

Soak gelatine in cold water Make a cream anglaise and cooked at 85°C (see cream anglaise recipe) incorported gelatine. Add the vanilla been* Cool down to 26ºC and add whipped cream reseved for assembly *add vanilla after cooking the cream will avoid oxydation  

In a saucepan, heat the whole milk and steep the Tonka beans for about 20 minutes. Pass the milk infused to a strainer and correct to initial weight. Pour blanched egg yolks, caster sugar and cream powder and cook as a pastry cream. Cool all to 35°C, add the gelatin mass and finally the mascarpone mounted with the whipping cream together. Reserve for assembly.

Soak gelatine in cols water In a sauce pan, warm purée citrus up to 50ºC Add gelatine. Cool down to 29℃. Incorporated the italian meringue. Add the melted couverture and finnaly the wipped cream reserve for assembly

Soak gelatine in cold water. Warm strawberry purée and lemon juice up to 50ºC Add gelatine Prepared Italien meringue and incorporated to the purée Finnaly add the whipped cream Reserve for assembly  

Soak gelatine in cold water Warm the cream and sour cream wisk the eggs yolk and sugar. pour the cream in eggs and cook to 84℃ Add the gelatine. Cool down to 29C.  incorporate whipped cream. Reserve for assembly

cook the berry purée up to 50℃. Add gelatine soak in water. Incorporate italien meringue and then the wipped cream Add crispy raspberry sosa and reserve for assembly

Soak gelatine in cold water Blanched the egg yolks with the sugar to make a cream anglaise Heat 100gr of cream with the raspberry purée Add the gelatine and pour over the blanched eggs. Add the cream anglaise in Couverture chocolate  Cool down to 28ºC and add wipped cream Reserve for assembly