Recipes

Soak gelatine in cold water Make a cream anglaise cooked at 84°C and add tonka been Add the softened gelatine, Then add melted couverture. Add whipped cream to the cremeux  

Soak gelatine in cold water Heat the puree with glucose and liquid cream. Add the hydrated gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly

make a cream anglaise (cream anglaise recipe) Add couverture manjari and mix until all are conbine. cool down to 35ºC and add wipped cream, fold all togheter and reserve for use

Grate the zest of the lemon very finely. Roughly chop the chocolate and melt it in a bain-marie over very low heat. Add the lemon zest. Bring milk, cream and ginger to a boil. Pour this mixture over the melted chocolate with the butter cut into small pieces. Beat the egg whites until stiff and add the caster sugar. Just before you stop beating, gently incorporate the yolks. Pour a quarter of the egg mixture onto the chocolate mixture. Whisk vigorously, then add the rest gently, mixing with a whisk. Divide the mousse in small bowls or cups. Decorate with lemon zest and candied ginger pieces. Let stand at least 1 hour in the refrigerator.

Soak gelatine in cold water Heat the puree with glucose and liquid cream. Add the hydrated gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly  

Soak gelatine in cold water Heat the puree with glucose and liquid cream. Add the hydrated gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly

Soak gelatine in cold water Heat the puree with glucose and liquid cream. Add the hydrated gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly

Heat the puree with glucose and liquid cream. Add the hydrated gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly

make a cream anglaise (see cream anlaise recipe) Add the couverture Jivara Cool down to 30ºC Add the whipped cream not too firm and incorporate all together reserve for assembly

Soak gelatine in cold water Heat the puree with glucose and liquid cream. Add the hydrated gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly

Soak gelatine in cold water Heat the lime puree with glucose and liquid cream. Add the gelatin. Pour over the chopped milk chocolate. At 35°C, add the cream. Reserve for assembly  

Make a cream anglaise (cream anglaise recipe). Add the gelatine then the couverture ivoire cool down to 29℃ Add the wipped cream to obtain a mousse do not over whip  

Whip whipping cream to very soft consistency. (Thick but slightly pourable) Bring milk to a boil and remove from heat. Allow to cool for 2 minutes. Remove gelatin from water and press to remove excess water. Whisk into hot milk. Pour half of milk-gelatin mixture into chocolate and whisk well. Gradually add remaining milk and whisk until smooth. Add liquor. Allow mixture to cool down to at least or slightly below (or bring to) to 43°C and add whipped cream all at once. Using a rubber spatula fold gently until combined. Pour into glasses and place in refrigerator.

Soak gelatine in cold water Warm the milk.  Add the gelatine and pour over the chocolate. Cool down to 28ºC Add the whipped cream Reserved for assembly  

Mix all the ingredient with a hand mixer Place the filling in a syphon Add the carthrige gaz bottle place in chiller before use    

Soak gelatine in cold water Make a syrup with water and Sugar, bring to a boil and add gelatine Add chestnut cream and cream 35% Bring the  to a boil. Add the rum  Cool down at 29°C . Incorporated the wipped cream

Soak gelatine in cold warer In a mixer bowl, combine the sucrose, salt, and butter, creaming the mixture well. Slowly add the cream cheese, occasionally scraping down the sides of the bowl. Follow with the addition of the crème fraiche, purées, and dissolved gelatin. Fold in whipped cream and portion into desired molds or forms

Soak gelatine in cold water Mix the syrup with the yolks in a bain-marie and cook up to 84ºC to make a pate a bomb Add the gelatin and continue to mix the unit, Incorporated the pate a bomb with the home made caramel. (see recipe home made caramel) Incorporated the whipped cream. Reserve for assembly

Make a dry caramel.  Incorporate with 400gr of cream and pour over the egg yolks. Add the couverture and cream to rise. Mix the egg yolks with the sugar. Boil the cream and pour over the blanched eggs. incorporate the cover and cool to 22℃. Incorporate the cream and to mix the base chocolate with it. Reserve for assembly

Soak gelatine in cold water make a cream anglaise (see cream anglaise recipe) Add gelatin and finally rum. Let cool down to 30ºC Incorporated the cream and mix gently Reserve for assembly

Soak gelatine in cold water Add the blueberry purée and sugar to cook at 86℃ incorporated gelatine. Incorporated the creme de cassis and cool down to 27-29℃ . Add the whipped cream to finish the mousse. reserve for assembly