Recipes

Make a custard with the cream, eggs, egg yolks, caster sugar, vanilla bean, cooked at 85°C. Cool slightly and add cognac and melted gelatin. Smooth the preparation with a mixer. Put into Flexipan molds. Reserve in the freezer

wisk the egg yolks with the caster sugar and the vanilla. Cook the cream with the vanilla essence. Pour over the bleached eggs and finally in corporating the almond powder pour the contents on the fruit into a pie pan and cook for 10 minutes at 170℃

Bring the bergamot juice to the boil, add the jasmine tea, leave to brew for 3 minutes. Soak the gelatine in cold water. Strain the tea and weigh out 150g, add the eggs, egg yolks and sugar and bring to the boil over gentle heat. Add the drained gelatine, then the butter in pieces in the mixer. Pour the cream into 23 and 28 mm Flexipan spheres. Freeze.

in a saucepan heat the cream with the couverture. wIisk the egg yolks with the sugar. pour over the eggs and cook to 86℃ remove from the sauce pan and place in a bowl to cool down. set aside

Combine the egg yolks and sugar in a stainless-steel bowl. Whip until thick and light. Scald the milk in a boiling water bath or over direct heat. Very gradually pour the hot milk into the egg yolk mixture while stirring constantly with the whip. Set the bowl over simmering water. Heat it, stirring constantly, until it thickens enough to coat the back of a spoon or until it reaches 85°C. Immediately remove the bowl from the heat and set it in a pan of cold water to stop the cooking. Stir in the vanilla.    

Mix the sugar brown sugar, butter and flour until a smooth paste. Spread between two sheets of baking paper Freeze. Cut strips or round shape and place on choux before cooking.

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