Recipes

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

Heat a portion of the liquefied beet and use it to dissolve the gelatin leaves. Add the rest and check that the temperature has reached 25°C. Add the italien meringue Then the whipped cream. Reserve for assembly  

Add lemon juice, nutmeg to the banana purée and cook ut to 60ºC Add soaked gelatine and add it to the purée Prepared italien meringue (see italien meringue recipe) Mix meringue and purée together  

Soak gelatine on cold water Cook to the apricot puree up to 60°C.  Add vanilla bean Add gelatine bloom and let it cooling down. Add half of whipped cream, Then the meringue and finally the rest of cream. reserve for assembly

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