Recipes

Place the pear puree, the agar-agar and the pear water in a saucepan and bake. Reserve in the fridge to cool. cut into small cube

Mix the gelatin powder with cold water. Wait until the gelatin absorbs the water completely reserve in chiller 

Mix the eggs with the sugar in a bowl Add the baking powder in the flour t45 and add the the eggs. Melt the butter and mix into the sponge bake in oven on a tray or a genoise mold 16cm ∅ for 10-15mn at 180℃

Heat the cream with glucose and trimoline. Pour on the white couverture. Poor the second cold cream on the first part and add the essence

In a saucepan, mix the sugar and starch then the cream, heat to 40°C Bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, Mix and refrigerate.

In a saucepan, place the milk and cream, heat to 55℃. Melt the cover in a bain-marie and remove the cream several times without incorporating any air bubbles Delicately put the butter and place a food film on a  bowl let crystallize several hours

Grate the tonka bean. Heat the cream with trimoline, vanilla and tonka. Melt the covers. Pour the cream on the cover and finish with the butter. Let crystalize 24 hours

In a saucepan, mix the sugar and starch then the cream, heat to 40°C B Bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, mix and refrigerate.

Melt the couverture with the gianduja. Heat the cream to 55℃ and pour on the chocolate to incorporate butter and rum

Make a dry caramel. Decuire with the half-salted butter and the cream. Pour over the couverture, and add salted butter and finally the roasted rice crispy

Heat the cream and raspberry puree and trimoline. Pour over the already melted couverture with the raspberry cream and finally the butter.

In a saucepan, combine cream, lemon zest, vanilla, and invert sugar.   Bring to a boil. Strain and discard lemon zest and vanilla pod. Gradually incorporate the hot cream into the melted chocolate in three additions while maintaining a temperature of 40℃, stirring to create a smooth and shiny emulsion. Allow to cool to 35℃ before incorporating the passion fruit purée and butter.   Allow to cool to 30℃ before filling cast molds.

Heat the cream to 55 ℃ with trimoline. Melt the couverture and add the cream. Stir in the butter and coffee. uses for the opera

Bring the milk to a boil. Infuse with the split and scraped vanilla bean for 10 minutes. Strain and make up the weight with a little extra milk if necessary. Add the invert sugar. Slowly pour the hot mixture onto the partially melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion. Add the chilled cream and the mascarpone. Blend again. Leave to set in the refrigerator, overnight if possible. Whip before using.

Heat the cream and the trimoline to 60℃. Melt the two cover at 50 ℃ and pour on the cover. Addthe yuzu juice and zest. Finish with the butter let crystallize 24 hours  

Melt the couverture and heat the cream to 55 ℃. Incorporate the melted couverture. cool down to 35ºC Mix the cream not too firm and mix the first party to obtain a creamy chocolate mousse.

Boil the puree, sorbitol, inverted sugar and glucose together. Pour over the chocolate. At 34°C add the butter and vanilla bean Leave to cool 24 hour before filling the chocolate moulds.

Pour cold water over the gelatine to bloom. Heat the milk and cream with the scraped pods and marzipans then mix. Add the powdered sugared almonds, egg yolks and cook at 83°C. Pour over the bloomed gelatine and couverture. Mix and leave to cool.

In a saucepan, heat cream, milk and glycerine to 55℃. Poor on the cover already melted at 45 ℃, Place in vacuum to eliminate allair bubble leave crystalizer before use, or use as a garnish

Cook the cream and milk, glycerine and invert sugar up to 65℃ Poor over the dark chocolate and mix until smooth texture. glazeat 30-32℃

Heat the cream with sorbitol and glucose at 55°C. Melt the blankets. Incorporate the cream into the couverture and add the foie gras. Mix for a second and keep cool