Recipes

Bring the water and sugar to a boil, chop the chocolate and melt it. When sugar and water boils, add melted chocolate while whisking. Raise the temperature to 101C° Filter everything The icing is ready, Let it cool a little so that it thickens and finally pour it on the cake at one time

Melt the couverture jivara cover and mix the praline, Heat the cream and pour on the couverture, boil the absolute and the water. Mix it all together glaze around 30ºC

Boil milk, glucose. Add gelatin and poor on white chocolate add neutral glaze, and then coloring. Blend well, use at 28Cº

in a bain-marie, place the pate a glacé to melt, add vegetable oil. heat up to 45 ℃ to glaze the opera.  first freeze the cake and then glaze quickly.

in a sauce pan, add water, cream 35%, sugar and bring to a boil at 105℃. Remove from burner and add the coca powder and netral glaze. Mix with a hand mixer and place in vacuum to remove all air bubble. Glaze at 29-35℃

In a saucepan, cook at 103°C water, caster sugar and glucose. Pour the cooked syrup over the sweetened condensed milk, the gelatinous mass, the white chocolate and the food coloring. Reserve in the refrigerator. The next day, heat the icing to 40°C and use at 30/35 ° C.

In a saucepan, cook together the water, the caster sugar and the glucose at 103°C  Pour on the condensed milk and the gelatin mass and finally on the white chocolate and the food coloring  Reserve in the fridge for one night. The next day, heat the icing to 40°C and use at 30/35 ° C.

In a saucepan, cook at 103°C water, caster sugar and glucose. Pour the cooked syrup on the sweetened condensed milk, the gelatin mass, the white chocolate and the food coloring(the red food coloring makes it possible to support the purple color). Reserve in the refrigerator. The next day, heat the icing to 40°C and use at 30/35 ° C.

In a saucepan, cook at 103°C water, caster sugar and glucose. Pour the cooked syrup over the sweetened condensed milk, the gelatin mass, the ivory chocolate and the red food coloring. Mixe. Reserve in the refrigerator. The next day, heat the icing to 40°C and use at 30/35 ° C.

Boil the cream and pour over the white couverture. Stir with the syrup, glucose and neutral glaze. to glaze. Heat in a bain-marie and  add some syrup, glaze at 29-32℃

In a saucepan, cook at 107°C, water, caster sugar and glucose. Pour the cooked syrup over the sweetened condensed milk, the gelatinous mass and the half vanilla pod split and scraped. Mix all and color to the desired color. Cool in the refrigerator overnight. The next day, use glaze at 20/25 ° C.

boil the glucose with the condensed milk and the syrup, pour on the couverture noire. pass under vacuum and glaze to 25-30℃

In the bain-marie, melt the milk chocolate and hazelnut oil, Add the roasted almonds roasted. Use at around 25 ° C ..

boil milk, glucose and boil Add the softened gelatin and pour over the softened chocolates. Mix in blender and store in refrigerator until use. Use at 26°C.

Beat the eggs and the caster sugar (add lemon zest) with the lemon juice. Make poach this mixture in a bain-marie stirring intermittently. Wear this mixture at 83/84°C. Switch to Chinese, then cool to 60°C in a bain-marie, and add the butter while smoothing using a whip. Blend everything in the blender plunging for 10 minutes to obtain creamy cream as desired. Let cool 24 hours before use.

Allow puree’s to defrost. Whisk in sugar mixed with pectin, Bring to a boil and skim if needed. Add remaining sugar and glucose. Boil for 3-4 minutes and pass. Heat to 100ºC Glaze frozen cake when 32-35ºC

Melt the gelatine in the water, mix the sugar, the cream, puree of mandarine fecula and grand marnier. Boil and incorporate the gelatin bloom. Add some drop of food coloring

Mix the cornstarch with 1/3 of the cream. In a saucepan, bring to the boil the fruit puree, unsweetened condensed milk. Add the sugar and incorporate the starch. Bring to a boil. Add the rehydrated gelatin. Pour on the cover. Mixer. Cool. Add the mirror glaze. Glaze at 25°C.

Mix the cornstarch with 1/3 of the cream. In a saucepan, bring to the boil the fruit puree, unsweetened condensed milk. Add the sugar and incorporate the starch. Bring to a boil. Add the rehydrated gelatin. Pour on the cover. Mixer. Cool. Add the mirror glaze. Glaze at 25 ° C.

Mix the cornstarch with 1/3 of the cream. In a saucepan, bring to the boil the fruit puree, unsweetened condensed milk. Add the sugar and incorporate the starch. Bring to a boil. Add the rehydrated gelatin. Pour on the cover. Mixer. Cool. Add the mirror glaze. Glaze at 25 ° C.

Mix the cornstarch with 1/3 of the cream. In a saucepan, bring to the boil the fruit puree, unsweetened condensed milk. Add the sugar and incorporate the starch. Bring to a boil. Add the rehydrated gelatin. Pour on the cover. Mixer. Cool. Add the mirror glaze. Glaze at 25 ° C.