Recipes

Melt the couverture with the gianduja and the praline hazelnut, and add the vegetable oil. Cream boil the cream and incorporate into the melted lid. Put it all in jar and pasteurized

cook sugar with caramel glucose, decuire with butter and cream

cook sugar and caramel glucose, decuire with butter and then the cream.

Mix the flour and the butter, add the hazelnut powder, the salt, the icing sugar and the eggs, mix until perfect incorporation. finally add the orange zest place in the refrigerator 24 hours

Mix the butter with the sugar and mixed well. Stir in the hazelnut powder and then the eggs one by one. Finally put the cream powder and keep mixing for 5 minutes. place in the fridge can add brown rum use for tart, danish, brioche insert.

Roast the hazelnuts for around 12 minutes at 150°C . Make a dry caramel with the sugar and then immediately pour onto a baking sheet. Grind the cold caramel and mix with the eggs. Melt the butter and half the chocolate, then fold into the first mixture. Add the sifted flour. Pour in frame and then sprinkle with the remaining chopped couverture and roughly chopped hazelnut.

cook the sugar water and trimoline to 113℃. Assemble the trimoline with the mixer and add the cooked sugar wait for a minute and add the gelatine leaves add the fragrance. frame, poach or mold in fexipan  tip:add fat spray on taflon papper to remove easely

Mix all the ingredients without the ice cream. Possibility of filtering the mixture, to remove the seeds Reserve in the refrigerator. In service, place the mixture in a blender, add about the same volume of water ice. Mix and pour immediately into the glass.

cook 180 gr of sugar with 720gr of water at 120℃. Pour over glucose, topping, and cream. Incorporate the second part of the sugar and milk powder. Add gelatin and vanilla add titanium oxide to get a color white

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 ivory chocolate and the food coloring. Mix and reserve in the refrigerator. The next day, heat the glaze to 40°C and use at 30 Cº.

In a sauce pan, add the water and neutral glaze. add oxyde titanium add food coloring poor some glacage spyder on the glazed cake and remove exess.

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℃