Recipes

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

Melt the couverture with the cocoa butter and the hazelnut praline paste. Heat cream and glucose has 55℃ and incorporate on the cover. Perfume with Cointreau. cool and whipped until foam. Poach quickly with 10mm∅ nozzel

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 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