Recipes

1. make hazelnut sweet dough - fonçage of 4 tart 16cmØ - bake at 150ºC for 25mn 2. make home made hazelnut cream / lemon confit and cremeux lemon 3. place 80gr hazelnut praline cream on the baked tart 4. Add few lemon segment  on the bottom of the tart shell 5. Place the lemon cremeux on the tart shell (to the top) 6. place in blast freezer 7. Make the swiss meringue (add eggs white to soften the meringue) 8. Place some meringue on the clean table and deep the tart on the meringue, go just over the edge 9. pull slowly to obtain a single point and the use the torch to burn the meringue add lemon confit and some lemon segment

Work the flour and butter together to form a paste. Dissolve the sugar in the milk and bring to a boil. Remove from the heat. With a wire whip, beat in the flour paste. Beat vigorously to make sure there are no lumps. Return the mixture to the heat and bring it to a boil, beating constantly. Simmer for several minutes until the mixture is very thick and no starchy taste remains. Transfer the mixture to a mixing bowl. Cover and let cool 5–10 minutes. Beat in the egg yolks and vanilla. Soufflés may be prepared ahead of time up to this point. Chill the mixture and scale portions of the base to order. Proceed with the following steps. Prepare soufflé dishes by buttering the insides well and coating with granulated sugar. This recipe will fill 10 to 12 single-portion dishes or two 18 cm dishes. Whip the egg whites until they form soft peaks. Add the sugar and whip until the mixture forms firm, moist peaks. Fold the egg whites into the soufflé base. Pour the mixture in to the prepared baking dishes and smooth the tops. Bake at 190°C. Approximate baking times are 30 minutes for large dishes, 15 minutes for single portion dishes. Optionalstep:34 minutes beforesoufflés are done ,dust the tops generously with confectioners’ sugar. Serve as soon asr emoved from the oven.

Using the paddle attachment, cream together the butter, shortening, and sugar until well blended. Add the egg whites, lemon juice, and vanilla. Blend in at medium speed. Mix at high speed until light and fluffy. For a softer buttercream, blend in the water.

Clean a marble slab well and moisten it with water. Set four steel bars on the slab in the shape of a square to hold the hot syrup when it is poured onto the marble. Combine the sugar and water in a heavy kettle and heat to dissolve the sugar. Boil until the temperature reaches 105°C.(If glucose is used, warm it. If cream of tartar is used, disperse it in a little warm water). Add the glucose or the cream of tartar to the boiling syrup. Continue to boil the syrup until it reaches 115°). Pour the boiling syrup onto the marble slab and sprinkle it with a little cold water to prevent crystallization. Let the syrup cool undisturbed to about 43°C. Remove the steel bars and work the sugar with a steel scraper, turning it from the outside to the center. (It will turn white and begin to solidify). Continue to work the fondant, either by hand or by putting it in a mixing bowl and working it slowly with the paddle attachment, until it is smooth and creamy. Keep the fondant in a tightly covered container.

Combine all the ingredients for the marinated prunes in a saucepan. Heat until the sugar dissolves. Poach gently for 15 minutes, until the prunes are tender. Drain. Discard the cinnamon stick.

Sift the two flours together into a mixing bowl. Cut the butter into the flour as for pie dough, but leave the fat in very large lumps, 2.5 cm across. Dissolve the salt in the water. Add the salted water to the flour/butter mixture. Mix until the water is absorbed. Let the dough rest 15 minutes. Refrigerate it if the bakeshop is warm. Dust the bench with flour and roll out the dough into a rectangle. Give the dough 3 four-folds.

In a heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl. Sift the starch and sugar into the eggs. Beat with the whip until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return the mixture to the heat and bring it to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove it from the heat. Stir in the butter and vanilla. Mix until the butter is melted and completely blended in. Pour into baked, cooled pie shells. Cool, then keep chilled. Chilled pies may be decorated with whipped cream, using a pastry bag with a star tube.

Place the pumpkin in the bowl of a mixer fitted with the whip attachment. Sift together the flour, spices, and salt. Add the flour mixture and sugar to the pumpkin. Mix at second speed until smooth and well blended. Add the eggs and mix in. Scrape down the sides of the bowl. Turn the machine to low speed. Gradually pour in the syrup, then the milk. Mix until evenly blended. Let the filling stand for 30–60 minutes. Stir the filling to remix. Fill the pie shells. Bake at 230°C for 15 minutes. Lower heat to 175°C and bake until set, about 30–40 minutes more. note: Pumpkin pie filling should be allowed to stand at least 30 minutes before being poured into the pie shells.This gives the pumpkin time to absorb the liquid and makes a smoother filling that is less likely to separate after baking. If the filling is to stand for much more than an hour, do not add the eggs until the pies are to be filled. If the eggs are added earlier, the acidity of the pumpkin and brown sugar may partially coagulate the eggs.

1. Melt the chocolate with butter at around 45°C. 2. Mix the sugar and the dry whites. 3. Whisk the whites with the mixture of sugar and dry whites which will be added from the start, so as to obtain very smooth whites. 4. Sift the powders together. 5. Gently add the yolks into the whites whipped using a whisk. 6. Take a small part and add to the hot melted chocolate / butter mixture (to lighten it). 7. Gather the two masses and finally add the sieved powders, to the horn or the skimmer. 8. Spread or dress in a pocket. 9. Bake at 180/190°C ventilated oven for 12-15mn

1. In a saucepan, combine the cream, milk, vanilla Cognac, sugar, and vanilla bean seeds and pod and place over medium-high heat until the sugar is dissolved, stirring frequently. 2. Stir in the glucose. Strain through a fine-mesh sieve and cool the mixture in an ice bath. 3. Process the base in an ice cream machine according to the manufacturer’s instructions.

1. Preheat the oven to 175°C. In a bowl, sift together the flour, baking powder, salt, and cream of tartar. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together on high speed until well blended. Beat in the eggs and cream, scraping down the sides of the bowl as necessary. Add the dry ingredients and mix on low speed until blended. Press the dough into twelve 7.6-cm square silicone molds, sprinkle with demerara sugar, and bake until golden, 12 to 15 minutes. Cool completely.    

In a medium saucepan, combine the vanilla seeds and pods, milk, cream, and half of the sugar and cook over low heat for about 12 minutes. Turn off the heat, but leave the saucepan on the stove top. In a medium bowl, combine the egg yolks with the remaining sugar, mascarpone cheese, glucose, and lime zest. Add some of the hot milk mixture to the egg yolk mixture to temper the eggs, then return the entire mixture to the saucepan. Cook over low heat, stirring with a wooden spoon until the sauce thickens enough to coat the back of the spoon and reaches 80°C. Strain the custard into a shallow pan and cover its surface with plastic wrap; keep the edges of the wrap raised so steam can escape. Chill for 4 hours. Process the base in an ice cream machine according to the manufacturer’s instructions

In a saucepan, bring the heavy cream, milk, Trimoline, and vanilla bean seeds and pods just to a boil over medium-high heat. In a bowl, whisk together the egg yolks and sugar. Whisk a small amount of the hot cream mixture into the egg yolk mixture to temper the eggs, then return the entire mixture to the saucepan and cook, stirring constantly, to 77°C. Cool in an ice bath, then refrigerate for at least 4 hours. Strain the mixture and whis kin the sourcream. Process in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream into twelve flexible silicone demisphere molds and freeze until ready to plate.

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high speed to medium peaks. 2. Refrigerate until needed. 3. In a medium bowl, combine the wine, sugar, egg yolks, drained gelatin, and liqueur. 4. Place the bowl over a saucepan of simmering water; the bottom of the bowl should not touch the water. 5. Whisk the mixture until thickened and airy. 6. Cool to room temperature. 7. Fold the egg yolk mixture into the reserved whipped cream. 8. Cover and refrigerate until ready to use.

Preheat the oven to 175°C. Combine all of the ingredients in a bowl and whisk by hand until smooth. Spread the batter thinly onto a silicone baking mat in a triangular shape, with a 7.6 cm base with 15.24-cm sides. Bake until golden around the edges, about 5 minutes. Repeat to make 12 tuiles and cool completely.

1. Preheat the oven to 150°C. 2. Place the cream cheese and milk in a stainless steel bowl set over a saucepan of simmering water and whisk until smooth. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks with half 60 g the sugar on high speed until well blended and light. 4. Add the flour and cornstarch and mix until blended. 5. Add the cream cheese mixture and mix until combined. 6. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed to soft peaks. 7. Gradually add the remaining sugar and whip until stiff and glossy. 8. Fold the whipped whites into the cream cheese batter and scrape the mixture into fourteen 7.6 cm Flexipan round molds. 9. Bake for about 20 minutes, or just until set. 10. Cool completely and store in an airtight container at room temperature until ready to serve.

1. Boil the fruit purees. 2. Add the sugar mixed with the pectin. 3. Cook over low heat, mixing occasionally with a whisk. 4. Continue cooking until you obtain a soft jam 103°C. 5. Cool Using a pastry bag, garnish the macaroons and stick them two by two.

1. Make the craquelin 2. Make the pate a choux 3. Make the almond sweet dough 4. Make the cream diplomate 5. Make the semi liquid caramel 6. montage and presentation

1. Make a dry caramel 2. Decuire with milk 3. Mix eggs yolk and brown sugar 4. Add pastry cream powder 5. Boil caramel milk and incorporate half in eggs yolks  6. Pour the mix back to the remaining milk and cook the pastry cream Note: Place the pastry cream in a kitchen Aid with a paddle and mix slowly until complete cool down that will give you a smooth and creamy texture.    

1. Make a dry caramel 2. Decuire with butter 3. Add cream 4. Add gelatine power all ready bloom in water 5. Add salt and vanilla 6. keep in a small recipient 

1. bring the cream to a boil 2. melted the both couverture and gianduja 3. pour the cream over the couverture 4. add butter and rhum 5. place in a bowl and in chiller to set 6. mix until getting a smooth cream that can be pipe in pastic bag and star nozzle