Recipes

1. In a saucepan, mix together the invert sugar, cherry and sour cherry purée 2. Add the mixture of caster sugar and NH pectin and lemon juice. 3. Boil everything. 4. Pour 130 g of cherry compote. 5. Reserve in chiller for assembly.

1. In a sauce pan add sugar and cherry IQF 2. cook to 80ºC 3. Mix water and corn flour 4. Add the starch to the compot and cook until smooth shinny texture 5. Reserve for use Note: use for cherry pie, danish, bake item  

1. Rehydrate the gelatin in water.  Let it bloom. 2. Mix sugar with pectin NH. 3. Heat the puree to 40°C 4. Add the sugar and pectin. 5. Give a boil and reserve at 4°C

1. Cook the apricots with the sugar, 2. Add the liqueur, 3. Add the chopped basil and the vanilla at 101℃ reserve 

1. In a sauce pan, heat purée to 40℃ 2. Combine first measurement of sucrose and pectin and whisk into purée. 3. Bring to a boil, stirring continuously. 4. Add remaining sucrose and glucose. 5. Cook to 106℃ 6. Remove from heat and stir in citric acid. 7. Pour into a Silpat lined frame or silicon forms and allow to set.

1. Place the butter and sugar in the Robot Bowl Set the Beater 2. Set the speed to 3 and mix until the butter is creamy 3. Add the flour, almond powder, vanilla, cocoa powder, salt and eggs to the flour bowl. 4. Knead until a smooth ball forms 5. let the dough rest for 1 hour in the refrigerator wrapped in a pastic film    

1. Make a beurre pommade. (soften butter) 2. Add the icing sugar and then the egg whites. 3. Finally add the flour. 4. spread on buttered plate and bake in the oven at 180℃ a few minutes. 5. take off and form cigarettes with a steel tube

1. ombine the liquid, butter, and salt in a heavy saucepan . 2. Bring the mixture to a full, rolling boil. 3. Remove the pan from the heat and add the flour all at once. 4. Stir quickly. 5. Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. 6. Transfer the dough to the bowl of a mixer. (If you wish to mix it by hand, leave it in the saucepan). 7. With the paddle attachment, mix at low speed until the dough has cooled slightly. (It should be about 60°C, which is still very warm, but not too hot to touch). 8. At medium speed, beat in the eggs a little at a time. 9. Add no more than a quarter of the eggs at once, and wait until they are completely absorbed before adding more. 10. When all the eggs are absorbed, the paste is ready to use.

1. Cook the milk, water, salt, sugar and butter in a saucepan until boiling. 2. Add the flour and cook on the sauce pan to dry paste Place the dough in a blender with a paddle.  3. Incorporate the eggs one by one. 4. poche on baking tray and bake at 165℃ for 55mn

1. In a saucepan, boil the milk with the butter cut into small pieces. 2. Once the mixture has boiled, turn off the heat and add the flour at one time. 3. Start beating vigorously. 4. Place the dough in a cul-de-poule. 5. Incorporate the couverture guanara  6. Add a first egg, beating energetically until it is perfectly integrated into the dough. 7. Repeat the process three times, taking care to incorporate the eggs one after the other.  

1. Cream the softened butter with the icing sugar. 2. Add the eggs, ground almonds, sifted flour and cocoa powder. 3. Leave to rest at 4°C and spread to 2 mm. 4. Use the stencil to create shapes and bake between two silpain at 165°C 10 to 12 min. 5. Set aside when you remove from the oven.

1. Melt the chocolate and butter. 2. Mix the eggs with the sugar then add the chocolate-butter mixture, flour, pour into a frame 3.Bake for 7 minutes at 170°C. Leave to cool, then cut a 35 diameter circle with a cutter.

1. In a medium-sized bowl, mix together the vegetable oil, egg yolks, milk, all purpose flour, lemon zest, orange zest, sugar and baking powder. 2. Whisk these ingredients until they are well combined and set aside. 3. In a stand mixer, make a French meringue with the second amount of sugar and egg whites. 4. Start by whipping the egg whites on medium until they are frothy, then gradually add the sugar while the volume increases. 5. Finish by placing the mixer speed on high until stiff peaks are achieved. 6. Fold the 2 mixtures in 3 increments to achieve a uniform chiffon cake batter. 7. Line a half sheet pan with parchment paper. 8. Spread the batter evenly. 9. Bake at 175°C for about 10-15 minutes or until a toothpick inserted in the center comes out clean. 10. Let the cake cool to room temperature. 11. When cool, spread a thin layer of crunch. 12. Let this set in the refrigerator and cut into 4cm squares. 13. Set aside.

1. Mix the butter with the hazelnut powder, and icing sugar. 2. Add the chestnut flour with the baking powder and the salt. 3. Mix the two and incorporate the egg yolks 4. reserve for use

Cheese cake can be cooked with or without a bain-marie. Cooking in a bain-marie produces cakes with burnished tops and non-browned sides. Cooking without a water bath gives burnished sides and a lighter top. If you do not use a water bath, you can use deep cake pans or hinged molds. However, if you use a bain-marie, you must use deep cake molds Prepare the pans by lining the bottom with a thin layer of sponge cake or a thin layer of short dough. Pre-cook the short dough until it begins to brown. 1. Put the cream cheese in the bowl and, using the palette attachment, mix on low speed until smooth and without lumps 2. Add sugar, cornstarch, lemon zest, vanilla and salt. 3. Mix until smooth and even, but do not whisk. 4. Scrape the sides of the bowl and the mixer. 5. Add the eggs and egg yolks a little at a time, incorporating them carefully after each addition. 6. Scrape the bowl again to make sure the mixture is well mixed. 7. With the machine running at low speed, gradually add cream, milk and lemon juice. This cheesecake has a lighter texture obtained by incorporating egg whites whipped into the batter of the cream cheese version or the bakery cheese version. To make French Cheese Cake, make the following adjustments in any of the above recipes: Increase Corn Starch to 150 g. Reserve 450 g sugar and whisk with 1040 g egg whites to obtain a tender meringue. Stir the meringue into the cheese batter before filling the mold To cook without water bath, place the filled pans on plates and place them in a preheated oven at 200°C. After 10 minutes, lower the oven to 105°C and continue cooking until that the mixture is taken, about 1-11 / 2 hours, depending on the size of the cake. To bake with a water bath, place the filled pans in another larger saucepan. Fill the outer pan with water and bake at 175°C until set.Cool the cakes thoroughly before removing them from the stoves.

1. In a sauce pan, cook the finely diced pineapple with the butter sugar and vanilla bean until tender and slitly caramelized. 2. Add the sugar and pectine and cook until getting a nice jam insert in Flexipan. 3. Set aside for use

1. Caramelized pecan nut in a sauce pan with the brown sugar and sugar, when sugar start to have a nice caramelized color. 2. Add the butter and remove for to place on a tray with baking papper. 3. Separated the nut and place in a box. 4. keep dry 

1. Cut figs in half and set aside. 2. In a saucepan heat Port and sugar until nearly reduced. 3. Add figs, cut side down and cook on low-medium heat until figs are thoroughly heated and are. 4. Place on a preheated serving plate and quickly reduce remaining port until it coats the back of a spoon. 5. wirl in chocolate and pour onto figs.

1. Combine the cream, sucrose and glucose in a heavy sauce pan and cook to 110℃ 2. Add the apricot puree and the butter and cook to 121℃, stirring continuously. 3. Remove from heat and add the cocoa butter and citric acid. 4. Stir in the pistachios and transfer to a 20cm frame lined with plastic film. 5. Allow to cool at room temperature several hours before cutting and wrapping.

Make a caramel with the sugar and the glucose. Deglaze with the cream and heat to 110°C. Add the boiled fruit purees and heat to109°C. Add the butter. Leave to cool before filling the chocolate moulds.

1. Make a caramel with sugar and glucose. 2. Heat the cream with the vanilla pod. 3. Deglaze the caramel with the cream infused with jamaican pepper. 4. Heat to 112°C and add the purée. 5. Reheat to 108°C. 6. Add the butter.