Recipes

make a cram anglaise with the milk, eggs yolk, sugar. soak the gelatine fish with water and add it the cream anglaise. add essence violette and cool down to 25-27℃ whip de cream and add cream anglaise

In a saucepan, Boil the cream, the whole milk and let the vanilla pods split and scraped. Slightly mix egg yolks and sugar. Pour boiling vanilla brew and cook at 85°C. Add the gelatin mass, switch to Chinese and mix. Cool at 40/45°C. Add the Cognac and gently add the whipped cream. place in chiller  

Make a pastry cream and add the gelatine. Cool well with a blender. Stir in the pistachio paste and then whip the cream not too firm Add the pistachio cream delicately. reseve for use

in a bain marie melt lemon juice, sugar, eggs, yolks, and gelatin. cook at 86℃ Stir in the butter with a food processor or hand blender. Cool and add the cream wipped. Mix all to get a light cream, fill tart shell with a nozzle 10 mm∅ and place in freezer.

Make a pastry cream, pour the boiling milk over the whitened mixture of egg yolks, caster sugar and cream powder. Cook on the fire for 2 minutes then cool. Smooth the cream well, then add the melted gelatin mass, the Kirsch then the mascarpone mounted with the whipped cream. Book for assembly.

Use the citrus cremeux at about 30°C. smooth the cream with the whisk then add the melted gelatin mass in the microwave Add the Cointreau and finally the whipped cream. Use directly.  

make a beurre pommade and add the cream of chestnut. Melt the gelatine heated in a saucepan with beurre pommade and chestnut and wisky. Mix the wipped cream with the chestnut filling *beurre pomade: soften butter

Heat the milk and the vanilla bean below the boiling point. Whisk egg yolks and sugar until pale. Add the flour and cornstarch and mix well. T emper the egg mixture by stirring gradually in about half of the hot milk. Pour this mixture into the pan with the rest of the hot milk. Return to boiling while whisking constantly. Remove from heat and stir in the liquor. Cover with a plastic film and cool the pastry cream, then cool. Once the cream is cold, beat well until it is perfectly smooth.  Stir in whipped cream.

Boil the milk with the cracked vanilla pod, butter and salt. Add the durum wheat semolina and cook for about 3 minutes. Add the egg yolks mixed with the caster sugar directly. Cool to 35 ° C. Add the melted gelatin, the whipped cream, the Cointreau and the macerated grapes with Cointreau. Use directly. Tips for macerating grapes In a saucepan, boil some water and add the raisins. Out of the heat, leave the grapes for about 10 minutes in boiling water and drain. Then cover them with Cointreau The grapes are ready for use after 24 hours of maceration.

Blanch together the egg yolks, the caster sugar and the cream powder. pour the boiling milk and cook like a pastry cream. Out of the stove, add the Mycryo cocoa butter and the gelatin mass. Cool all at 30°C. Smooth the cream well then add the Cointreau and finally the whipped cream. Place the Cointreau cream in circles 18 cm in diameter and 2 cm high. Place in the freezer and set aside for finishing.

make a traditional pastry cream  with the milk, eggs yolk, sugar and pastry cream powder. add then the gelatine . an italian meringue with egg white and first part of sugar then cook the other part at 117℃  and poor into the frst part. ad meringue and pastry cream.

Make a pastry cream with mashed potatoes, sugar, yolks, cornflour and gelatin Make an Italian meringue with the rest Stir both hot and poach on the bottom with the compote Put in the freezer and caramelize the top before tasting

Mix the egg yolks with the sugar and cornflour cook the cream, the orange juice and the concentrated orange juice,  Add the gelatin Add a meringue with the whites and sugar. all mix together

make a pastry cream with apricot puree and add the gelatine. cool down to 29℃. now make the italian meringue and all the pastry cream inside. conbine both mixture and use it quickly

Warm the cream a little bit with the gelatin mass. Add the chestnut puree and cream (cold). Mix with the other ingredients. Keep 24h in the fridge before whipping.

mix all in a mixer with a paddle to a creamy texture

Mix the eggs, sugar, and puree in a medium-sized bowl and place it over a pot of boiling water until blended. While whisking constantly, cook the mixture until it thickens and resembles a texture similar to sour cream or mayonnaise. This will take about 10 minutes. Remove from heat and immediately strain the mixture with a new sieve into a medium-sized bowl. Cut the butter into small pieces and with an immersion blender or a whisk, incorporate the butter until it is emulsified well. Pour the curd directly into a small, 35mm flexipan cube mold. Fill the mold up to three quarters full. Unmold and reserve the curd in the freezer.

mix egg yolk, vanilla bean and mapple syrup to a creamy texture. boil the cream and the milk together and pour into the egg mixture. pour in verinne 10cm high and 4cm∅ anf fill up 3 third. place the verinne in a flat container and add water. place the verinne into the container and place in oven at 90℃  for 60 mn remove the verine and place in chiller for few hour before serving

boil milk and cream and vanilla bean in sauce pan mix egg yolk and sugar until light creamy texture pour the liquide over the eggs yolk and stir until cool down place the cream brulée to a dish 3 cm hight and place in oven at 140℃ for 15-20mn cool in chiller and ad mix cassonade and sugar to caramelized the top

lanch the egg yolks with the sugar. Boil the milk, add the cream. Pour on the blanched eggs. Mould in flexipan  1 cm deep. Bake for 40 minutes at 100 °C. Freeze and unmold.

boil the cream and milk with lota powder.  wisk the egg yolk and sugar. add vanilla and pour the boiling milk and cream into the eggs. insert quikly to insert and place in freezer