Recipes

Melt the jivara couverture with the dough of hazelnut pralina. Incorporate the melted butter and the feuilletine, Break the hazelnut roughly and pour into the chocolate mixture

In a stainless steel basin, mix the hazelnut praline, rapeseed oil, glitter feuilletine and add the melted milk couverture chocolate to 32°C. Take 3 circles of 14 cm diameter and 3.5 cm high, arrange a biscuit soaked in the bottom and pour 100 g of crispy hazelnut on top, place a second disc of soaked biscuit and place in the freezer for further assembly.

Straight dough method. Scald milk, cool to lukewarm, and dissolve yeast. Add remain- ing ingredients except last quantity of butter. Mix into a smooth dough, but do not develop the gluten. Gluten development will take place during rolling-in procedure. Fermentation 1 hour at 27°C Punch down, spread out on a flat pan, and rest in retarder 30 minutes. Rolling In Incorporate the last amount of butter and give 3 three-folds. Rest in retard- er overnight. Proof at 27°C and 65% humidity. Egg wash before baking. Roll the dough out into a rectangle 25 cm wide and about 3 mm thick.The length depends on the amount of dough used. Cut the rectangle into triangles . Special roller cutters that do this quickly are available. Place one of the triangles on the bench in front of you. Stretch the back corners outward slightly, as shown by the arrows. Begin to roll up the dough toward the point Stretch out the point of the triangle slightly as you roll it up. Finish rolling up the dough. Bend the roll into a crescent shape.The point of the triangle must face the inside of the crescent and be tucked under the roll so that it won’t pop up during baking. bake at 200℃ for 20mn

For the frasage, knead all the ingredients except for the butters in a dough mixer for 2 min in first speed, then add the cold butter cut in small cubes and continue to knead 8 min in the second speed. Pastry temperature 24 ° C Pointing 30 min at laboratory temperature. Tighten the dough and pass it 45 minutes in the freezer and finally in the refrigerator at 4 ° C throughout the night. The next day, spread the dough in the rolling mill to give the size of 60 x 40 cm and the place on a cold plate for 10 minutes in the deep freezer. Roll out the butter at half the size of the dough, place it on the tempera and close. Give a wallet 3/4 length, lengthen slightly and place in the refrigerator. Spread again, then give a simple turn, lower to the size of the plate and place cold again. To lengthen the dough 3 mm on the rolling mill, on a width of 35 cm, well relax the dough and cut the croissants on a base of triangle of 7 cm. Roll up the croissants, let it grow for 2 hours at 24/25 ° C, brown at brush and bake at 170 ° C for about 20 min. Size of the crescent: triangle of 8 x 35 cm, thickness: 3 mm, weight: 70 g.

In a bain marie, add strawberry purée, eggs yolk, eggs, sugar and gelatine and cook to 84℃. Add the butter and mix with a hand mixer. Place the crémeux on flexipan for insert and place in freezer

Cook the purée and sugar in a sauce pan. Add the potato starch and cook until the mix get tick. Add gelatine and place the cremeux in insert. Place in freezer

defrost the fruit puree. Mix all ingredients except butter. Give a light broth. Mixer. Cool the mixture as quickly as possible to 35/40°C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, we recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture. reserve for assembly.

Heat the purée with the sugar, pectin, glucose atomize. cook at 103℃. Add the butter to the blender place in the fridge. Place the cremeux for insert

In bain marie add eggs, eggs yolk, sugar, raspberry puree and gelatine at 84-86℃. Add the butter. Let cool in the fridge for insert, directly into the appropriate molds

Make a cream anglaise. Add the pistachio paste and vanilla. Add gelatin. reserve for assembly *see cream anglaise recipe

defrost the fruit puree. Mix all ingredients except butter. Give a light broth. Mixer. Cool the mixture as quickly as possible to 35/40°C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, We recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture. reserve for assembly.

defrost the fruit puree. Mix all ingredients except butter. Cool the mixture as quickly as possible to 35/40 ° C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, we recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture. Reserve for assembly.

In bain marie add eggs,eggs yolk, sugar, pear puree and gelatine. Cook at 84-86℃. Add the butter with hand mixer. and let cool in the fridge for insert, directly into the appropriate molds

In bain marie add the eggs, eggs yolk and sugar, passion fruit and bring up to at 85℃. Add the butter with a plongeur to create an emultion Reserve and let cool in the chiller    

In a bain-marie, melte eggs, sugar, passion fruit, and gelatin, cook at 86 ℃ Mix the butter with a hand mixer. mold directly for insert and place in freezer        

Melt the couverture at 45℃ and pour the glucose. Heat the milk to boiling and add the gelatin. Poor the hot milk on the cover pour the cold cream and place in the fridge. reserve for assembly

make a cream anglaise and cook in a bain-marie 85-86 ℃. Incorporate the couverture caramelia and the cocoa butter mycryo reserve for assembly *see cream anglaise recipe

Make cream cream anglaise. cook the anglaise to 86ºC. Add the melted couverture manjari. Place in flexipan and in the freeze to make insert for verinne or other *see cream anglaise recipe

defrost the fruit puree. Mix all ingredients except butter. Give a light broth. Mixer. Cool the mixture as quickly as possible to 35/40 ° C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, we recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture. reserve for assembly.

defrost the fruit puree. Mix all ingredients except butter. Give a light broth. Mixer. Cool the mixture as quickly as possible to 35/40 ° C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, we recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture. reserve for assembly.

Bring the purees and cream to a boil. Mix the egg yolks and the sugar and temper with a little mash. Cook at 84 ° C and add the softened gelatin. Let cool at 34 ° C, add softened butter and Cointreau, mix in blender and let set.