Recipes

Heat the sour cherries purée with the sugar. Mix the egg yolks and the whole eggs with the rest of the sugar. Temper with sour cherries. Bake at 84 ° C. Add gelatin after swelling and wringing. Cool to 40 ° C. Mix the softened butter in the blender. Pour onto cheery in 12 cm Flexipan for large pies and 5 cm Flexipan for tarts. Place in the blast chiller until the moment of use.

Make a dry caramel with the sugar. Add the melted butter, then cook with the hot mixture, cream, ginger juice and glucose. Incorporate some of this mixture into the melted couverture to make an emulsion core. Keep this emulsion by gradually adding the remaining liquid. Mix to perfect this texture. Leave to crystallize in the refrigerator a few hours before use.

Add a bowl over a bain marie and incorporate all the ingredient execpt the butter. cook to a temperature up to 64℃. add the butter and use a hand mixer. place the filling to a flexipan for insert and 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.

Soften the gelatin in cold water and set aside. Cook in a bain-marie juice, zest with eggs and sugar, cook at 84°C Stirring regularly, stick to gelatin well drained, cool to 65°C and add the butter by emulsifying everything with a blender plunger. Add film contact and book a night in the refrigerator.  

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.

Combine the whipping cream and the caster sugar, the honey in a bain marie and cook to 65ºC Pour over the sesame paste and the Rémy Martin brandy and add the melted gelatin mixture. 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.

Whiten eggs with the sugar. Add the puree and cook as a pastry cream. Remove from heat and add the gelatine. Cool off at 45°C and add the butter. Mix in a plunging mixer and add zests. Reserve at refrigerator.

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.

Mix the eggs yolk with sugar and vanilla bean. Cook the cream with pistachio paste to a boil. Add the eggs mixture and cuire au nappé add getaline lace the créme brulée in flexipan for insert

Saok eggs, sugar, yuzu puree in bain-marie at 84℃. Add the butter. make supremes with citrus fruits and semi confit with sugar. inset in flexipan

In a saucepan, combine the cream, milk and egg yolks together at 85°C (like a custard). Pour the cooked mixture over the chopped white chocolate to make a ganache at 40°C. Add the melted gelatin and finally the whipped cream. Book for editing

Mix the sugar with the pectin. Cook the puree with the sugar and trimoline and boil 3 mn Pour on the couverrture manjari and add the butter. place in the fridge

make a beurre pomade, add the praline and hazelnut paste and smooth it all. Whisk the egg whites and the first caster sugar with the whisk. Make a French meringue with the egg whites and the second caster sugar (bird's beak consistency). Mix blanched egg yolks with praline butter. Gently add the meringue. Dress up immediately.

All ingredients must be at room temperature. Work the butter with the salt. Add the icing sugar, almond powder and pistachio powder. Add the eggs one by one and finally add the flour and Cointreau. Refrigerate until the moment of use. Garnish with the cherry

Soak the gelatine sheets in a bowl of cold water until soft and pliable. Boil the defrosted pineapple puree in a saucepan. In a large bowl, whisk the egg yolks, sugar and vanilla together by hand until combined. When the puree is boiling, pour it into the egg-sugar mixture in the bowl, whisking by hand until combined. Return the mixture to the saucepan and cook to 80°C on a low heat. Strain the mixture into a bowl and add the drained gelatine. Combine by hand using a spatula then add the butter, a piece at a time. Ensure each piece of butter is fully combined before adding the next. Transfer to a depositor and pour it over the sautéed pineapple. Store in the freezer until assembly.

Soak the gelatine in cold water. Place a stainless steel bowl in a bain-marie, mix in all the ingredients except the gelatine and the cream and cook at 82°C. When hot, add the gelatine and mix well. Sieve through a chinois and cool rapidly. Once at 30°C, gently add the whipped cream and fill the mould. Insert the lemon Dacquoise biscuit then the speculoos shortbread base. Allow to harden in the freezer.

bake passion fruit puree with sugar, eggs and gelatin at 84 ℃   add the butter and let cool

Cook the raspberry puree with the sugar, agar-agar for 3 minutes. Place in the chillerand  in a blender. Add the crystal absolute and raspberry puree and mix until you get a shinny and creamy texture.