Recipes

In a saucepan, add lemon juice, green apple pulp and cream. Add the caster sugar and Maïzena and boil everything. Pour the whole over the Mycryo cocoa butter and the gelatin mass. Mix everything and cool to about 25 ° C. Add the absinthe, finally the whipped cream. reserve for assembly

In a saucepan, heat the milk and cream, then mix the marzipan inside. Cook at 85°C with egg yolks and caster sugar. Out of the heat, add the gelatin mixture, cool the mixture and add the Kirsch and the whipped cream. Pour 150gr of foamy cream with almond milk and Kirsch. Reserve for assembly

Whip the eggs with the sugar. Melt the chocolate with the butter, mix the ganache with the eggs then add the flour. Leave it as such for 2 minutes. bake 7mn at 170℃

In a saucepan, cook the caster sugar, glucose and water at 121 ° C. Pour all over the frothy egg whites and rise until cool.

Mix all ingredients. Whisk to a foam. Rub out on a plate. Dry at 60°C.

For the basil juice: Cover the basil leaves with water, bring to the boil. Blend, strain through a napkin and collect 100g of basil juice. For the marshmallows: Soak the gelatine in cold water. Bring the sugar, bergamot juice and inverted sugar to the boil. Drain the gelatine and weigh 154g of gelatine mass, melt in the hot syrup, add the basil juice. Beat the mixture over ice, then pour the marshmallow into a 20x58cm frame, smooth then freeze. Once cooled, cut into 2cm marshmallow cubes, roll in icing sugar.

mix the sugar and the pectin. Place the purée  in a copper pot and put the sugar in it cook to 106℃ and add the rose water. cook another few seconds and finally put the lemon juice at the end of cooking. put the confett in jar and pasteurize

Heat fresh raspberries with raspberry puree. Add sugar and pectin. Bring to the boil. Pour to a jar or use for insert

Wash the orange in cold water. Boil the salt and water, add the whole orange and boil 5 minutes. Cut the orange into cubes and switch to the robot-cut with the sugar. Boil the orange / sugar mixture for 2 minutes. When this mixture is cool, add Cointreau and yuzu puree. Refrigerate until the moment of use.

In a saucepan, cook orange juice, sliced ​​oranges, yuzu puree and the first portion of caster sugar for 8 to 10 minutes as a marmalade. Mix the second weighing of caster sugar with the NH pectin and pour it into the marmalade. Transfer to boiling point and add the potato starch. remove from heat and smooth the preparation with a blender.  

remove the skin from the lemon and cut in small cube. cook the lemon shin in water 3-4 time until remove the sour of the lemon. in a sauce pan, add le lemon, lemon juice, lemon zest confit and agar-agar. cook to reatch 86℃ and place in refregerator.

all put in a copper peolon and cook at 105℃ add the juice this lemon at the end of the cooking put in jars and pasteurize

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add the white couverture add Butter in the madeleine molds and fill the dough divisions Put them in hot oven 220 ℃ Bake 8-10 minutes and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. add the raspberry powder Sosa add Butter in the madeleine molds and fill the dough divisions Put them in hot oven 220 ℃ Bake 8-10 mn and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling. To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add lemon zest add Butter in the madeleine molds and fill the dough divisions Bake at 220 ℃ cook 8-10 minutes and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling. To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add honey add Butter in the madeleine molds and fill the dough divisions .. Bake at 220 ℃ cook 8-10 minutes and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. add the green tea. add the Butter in the madeleine molds and fill the dough divisions Bake at 220 ℃ cook 8-10 mn and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. add the coffee trablit add Butter in the madeleine molds and fill the dough divisions Bake at 220 ℃ cook 8-10 mn and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling. To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add chocolate couverture Butter the madeleine molds and fill the dough divisions ... Put them in hot oven 220 ℃ cook 8-10 mn and unmold quickly

mix the eggs and the trimoline with the dough mixer and paddle, then add the powder, the milk and finally the melted butter. reserve at least 24 hours. cook on a baking tray at 200℃ 8mn

mix whole eggs and work them with the sugar. The mixture must be shiny  To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add the lemon zest. add the Butter in the madeleine molds and fill the dough divisions ... Bake at 220 ℃ cook 8-10 mn and unmold quickly