Recipes

Mix the smaller portion of sugar with the pectin. Heat the fruit purées and figs to 105°F (40°C). Add in the sugar and pectin mix, stirring throughout. Boil, then gradually add the rest of the sugar. Boil again, then add the glucose. Cook at 75°Brix on a refractometer. Add the citric acid solution and cook for 30 seconds. Pour immediately.

Warm puree with part sugar and pectine Bring up to a boil.   Add sugar, glucose Bring back to a boil. Boil over medium high heat and cook to 107-108C stir in citric acid- make sure it is fully incorporated. Stop cooking at 107-108°C. Turn off heat.  Pour into a flat, level, parchment lined ½ sheet pan. Cool at room temperature.

mix the egg whites and add the sugar gently. tighten the blanks well before use

In a bain-marie, melt chocolate, butter, and sugar. Add the eggs the egg yolks and finally the flour. Place 70gr in 6X4cm ring and cook at 170 ℃ for 7mn

Boil milk, the first part of the sugar and the vanilla. Mix the egg yolks, the sugar and then the cream powder. Pour the boiling milk over the yolks and cook the cream. Add butter and pour all in a flan mold darken with puff pastry Bake at 180 ℃ for 50 minutes. Remove from the oven and place in the fridge

Heat the cream and whiten the egg yolks with the sugar. Pour the cream over the eggs and add the orange blossom. place on ramequin and Bake at 84 ℃  option: bake in flexipan and freeeze for insert

Cook the butter to hazelnut (beurre noisette) Mix the almond powder, icing sugar, trimoline, egg white and mix a few minutes to the leaflet. Add the flour mix with the baking powder. Incorporates slightly chilled noisette butter and finally the raspberry sosa powder put in mold to financier. Bake at 200 ℃ in the oven ventilates about 8-10mn

Cook the butter to hazelnut (beurre noisette) Mix the almond powder, icing sugar, trimoline, egg white and mix a few minutes to the leaflet. Add the flour mix with the baking powder. Incorporates slightly chilled noisette butter and finally the lemon zest put in mold to financier. Bake at 200 ℃ in the oven ventilates about 8-10mn

cook the butter to hazelnut (beurre noisette) Mix the almond powder, icing sugar, trimoline, egg white and mix a few minutes to the leaflet. Add the flour mix with the baking powder. Incorporates slightly chilled noisette butter and finally the hazelunt paste put in mold to financier. Bake at 200 ℃ in the oven ventilates about 8-10mn

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 Put them in hot oven 220 ℃ Bake 8-10 mn and unmold quickly

Cook the butter to hazelnut (beurre noisette) Mix the almond powder, icing sugar, trimoline, egg white.  Mix a few minutes to the leaflet. Add the flour mix with the baking powder. incorporates slightly chilled noisette butter and finally the melted couverture put in mold to financier. Bake at 200 ℃ in the oven ventilates about 8-10mn

Cook the butter to hazelnut (beurre noisette) Mix the almond powder, icing sugar, trimoline, egg white Mix a few minutes to the leaflet. Add the flour mix with the baking powder. Incorporates slightly chilled noiseete butter and finally vanilla put in mold to financier. Bake at 200 ℃ in the oven ventilates about 8-10mn

Bloom gelatin in water and reserve. In a saucepan, heat first measurement of cream (1) to 35℃ Place praline paste in mixer bowl fitted with paddle attachment; slowly incorporate cream. Mixture may ‘break’, but will emulsify with the addition of all the cream. Dissolve gelatin in second measurement of cream and add to the praline paste mixture. Allow to cool to 35℃.  Allow to cool to 30℃ before filling the cast molds. Cover with passion fruit ganache.

Cook the milk and the cream, mix the eggs, the sugar Add the flour to mix the milk and the egg cream. Place the prunes in a cooking dish and pour the appliance, cook at 160 ℃ 15 mn

whisk all together. keep in fridge 1 day maximum

cook sugar until caramel coloring and decuire with water

warm water and yeast. Let stand until dissolved for about 5 minutes. Meanwhile, in medium microwaveable bowl, heat milk for about 2 minutes. Remove and let cool Add, milk, sugar, salt, eggs, shortening or butter and 2 cups flour in a bowl of yeast. Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue to mix the dough. Scrape the sides. Place the dough in a large greased bowl. Cover lightly with clean clothing and let rise in a warm, draft free place for about 1 to 2 hours or until doubled. Roll the dough on a floured surface about 2 cm tick. Cut into donuts using a cookie cutter or cookie cutter. Let stand for about 10 minutes. In a large saucepan, pour the vegetable oil until it reaches at least 3 inches (about 5 cm) high and place it on medium heat until the oil reaches220Cº Delicately place the donuts in hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden. Drain on prepared paper towels.

With the beater, add the eggs, egg yolks, hazelnut powder, almond powder, caster sugar, lime zest and Cointreau. At the Maryse, add the sifted flour with the baking powder. Stir in the chopped milky Gianduja, the broken hazelnuts and finally the clarified butter. Garnish with Flexipan® # 10 Socket Pouch (# 1054: Individual Oval Savarins). Place a sheet of baking paper on the filled molds, then a rack and bake at 180 ° C for about 20 to 25 minutes. Delights must be very smooth.

Mix together all the ingredients in the blender. Lower the crumble to a thickness of 3 mm. Cut the desired shape Previously lined with buttered baking paper, with the crumble downs. Bake at 160°C, open for about 30 minutes.

Cut the butter into small pieces and keep cold. Mix all the ingredients together until you get a crumble texture. Bake at 160 ° C. Once cooked and cooled, add the melted chocolate, the fleur de sel and, lastly, the cocoa nib.

melt the jivara couverture with the praline paste and add the rice crispy