Recipes

Melt the Guanaja chocolate and mix the melted butter, praline, hazelnut paste, feuilletine with the cocoa chips slightly crushed last. Fill in the cake circles.

Soften the butter with the sugar. Add the flour and cocoa then spread between two plastic sheets. Cut into 2 cm disks. place on top of eclair or choux and ake at 160℃

 cook the purée and the sugar, add the gelatine and place in chiller

in a saucepan, heat 1/3 of the raspberry purée with the caster sugar and glucose. Add the gelatin mass. Check that the gelatin mixture is well melted and incorporate the rest of the raspberry puree. refrigarate for assembly.

Heat the sugar and the orange juice at 65 ° C. Add the gelatin mass.

mix the sugar and pectin place the mango puree in a sauce pan and cook everything at 101 ℃ reverve for use

Mix the NH pectin with the sugar. In a saucepan, warm the sour cherries puree with the invert sugar. Add the pectin mixture and caster sugar with a whisk. Bring to a boil all the ingredients. Add Cointreau at the end of cooking. Reserve for finishing

Creaming method: Combine both sugar and butter. Mix well until creamy texture. Add all dry ingredient and vanilla. Mold the cookies by hand in the desired shape, such as balls, fingers, or croissants. Bake at 175°C cooking for about 25 minutes.  Dust cooled cookies heavily with confectioners sugar.

Mix butter and icing sugar, add lemon zest, salt, then egg whites delicately. Stir in the flour. Do not overwork the mass. Stand on "Silpat" leaves in the pocket with a fluted sleeve "w" about 4 cm long. Let refrigerate for at least one hour. Bake at 80°C (oven is vented for 8 to 10 minutes) and after baking, sprinkle with icing sugar.

In a food processor, place the almond paste with the 120g of egg yolk and the caster sugar mix well and put it all in a kitchenaid. Add the remaining 30 g of egg yolk remaining melted butter and egg whites. Finally vanilla poach on a plate butter and cook for 10 minutes at 165℃

VANILLA Sabler butter and icing sugar. Add the vanilla, the salt, then the eggs, the almond powder and finally the sifted flour. Spread batter on plate and place for about 1 hour in the refrigerator. CHOCOLATE Sabler butter and icing sugar. Add the salt, then the eggs, the almond powder and finally the sifted flour with the cocoa powder. Spread batter on plate and place for about 1 hour in the refrigerator. ASSEMBLY AND FINISH In the rolling mill, spread the vanilla and chocolate pasta about 7 millimeters thick. Cut strips of 30 cm long and 4 cm wide and stick with the gilding by sandwiching shortbread vanilla and shortbread chocolate - (3 layers chocolate - 3 layers vanilla.) After about 1 hour in the cold, cut small squares 5 to 7 millimeters thick. Bake at 180 ° C in a fan oven for about 10 minutes.

Heat the honey and sugar together until the sugar is dissolved. Cool down.   Dissolve the baking soda in the water. Add to the honey mixture. Add the remaining ingredients. Mix with a smooth paste. Sheet method. Spread the dough 6 mm thick. Place on a well greased baking sheet. Cut into small squares, but do not separate the squares until they are cooked. Alternative method: rolled method. Spread 6 mm thick and cut with knives or cut into small squares. Place on greased and floured baking sheets. baking 190 ° C for 15 minutes or more. Immediately after cooking, still hot, brush the tops with a flat icing.

Creaming method  Rolled method. Before cutting the rolled dough, wash with milk and sprinkle with crystallized sugar. Use greased baking sheets or parchment paper. baking 190°C for 8-10 minutes

Sand with flour and butter and add the icing sugar, walnut powder and finally the eggs. Knead without spilling, then store the dough in the refrigerator at 5°C (the dough is wrapped in paper to prevent it from crusting) It will be used after a rest of about 2 to 3 hours. Spread the dough at 4-5 millimeters thick, cut out with a 44.5 cm diameter cookie cutter. Let stand and brown with the egg, then put half a kernel of walnuts by pressing lightly so that the kernel does not come off after cooking. Bake in the ventilated oven at 170-180°C for about 10 minutes.

Creaming method. Mix the marzipan with a smooth and soft dough with a little egg. Add the butter and sugar, and the cream as in the basic procedure. Bagged method Unwrap with a star tube with desired (small) shapes on parchment-lined sheets. If desired, garnish the tops with pieces of fruit or nuts. Baking 180°C for 15mn

Creaming method:   Mix at each step until smooth The classic way to make these cookies is by the molded method. The dough is pressed into specular special wooden molds, then removed and placed on baking sheets. Or it is stamped with special tools to emboss a drawing in the dough. If thesemould are not available, prepare cookies such as ice cream cookies or rolled cookies cut with cookie cutters. They can be made small or big as desired. Large cookies should be about 1/4 "thick. Optional: Press sliced ​​almonds or whitened whole on cookies after makeup. baking 190°C for medium to large biscuits 200°C for small biscuits

Sand the butter, brown sugar and caster sugar. Add cinnamon powder and salt. Stir in the eggs, the milk and finally the sifted flour with the baking powder. Let the dough rest in the refrigerator for at least 2 hours. Spread the dough to 3 mm thick, cut with a "star" cookie cutter, moisten the top of the stars with a paintbrush and cover with caster sugar. Place on a baking sheet and bake at 180 ° C for 7 to 8 minutes.

To the beater, to the leaf, mix the almond paste, the icing sugar, the butter and candied orange peel, finely chopped. Add the egg yolks, then the flour, lemon zest, vanilla sugar and cinnamon powder. To knead without cooing. Spread the dough 6 millimeters thick on a sheet of paper in a frame, covering with a sheet of paper to equalize with the roll and to be able to obtain a square of 36 x 36 cm. Store in the refrigerator for the following day. Spread the royal ice on the lower and detail squares of 3.5 x 3.5 cm on the guitar. Place on a plate and sheet of paper, or "Silpat", let the ice cream royal and bake in a ventilated oven at 180°C or at 200°C. Bake in the color for 12 to 14 minutes.

Sabler butter and icing sugar, add the vanilla powder, salt. Add the egg whites delicately, then finally the flour. Do not overwork the mass. Using a pocket with a sultana (religious) socket, place circles on "Silpat" leaves. Leave to rest in the refrigerator for a minimum of one hour. SPECIAL NOUGATINE In a saucepan, melt the glucose, add the brown sugar and then directly the butter in small pieces. Finally, mix the flaked almonds and do not over heat the whole. You can directly place crowns of Viennese in the center, or cool in the refrigerator, before rolling in the desired diameter and lightly freeze in the freezer for a few minutes. Cut small sections of 4-5 millimeters thick and place them in the center of the Viennese wreaths. Bake in medium oven, at 180°C in a fan oven or 200°C in the oven classic, for 12 to 14 minutes ¾ Mix grated coconut and caster sugar. Add the eggs and then the melted butter. Reserve cool. Using a round block, lay the tiles on plates and sheets of "Silpat". Bake at 200°C in a ventilated oven during I0mn at 12 minutes and, as soon as you leave the oven, leave to cool on a plate or shaped in gutters. kepp in a place dry.

One-step method Mix all the ingredients together. Place in a kettle or stainless steel bowl and place on a hot water bath. Stir constantly until the mixture reaches 50°C. Using a star tube or regular tube, place it in paper-lined bins. Make cookies about 1 inch (2.5 cm) in diameter. Baking at 190°C 20 mn

In the blender using the palette, sand the butter and the flour. Add all the other ingredients and knead without bodice. After a minimum of 2 hours in the refrigerator, roll the dough into the rolling mill at 2 1/2 -2 3/4, about 4 millimeters thick, and detail the shortbreads using a 4 1/2 fluted cookie cutter.  Remove the center on half of shortbread details using a cookie cutter 2 cm in diameter. To facilitate this work, detailed shortbread will be spent 10 minutes in the freezer. Bake shortbread and shortbread at I80 ° C in a fan oven for 10 to 12 minutes. As the shortbread crowns are cooked faster, check the cooking time from 8 minutes. After cooling the shortbreads, garnish the bottom with a thin layer of raspberry seeds