Recipes

heat the puree to 50 ℃ and add the sugar and pectin. Cook until boiling 3 mn

in a sauce pan, add passion fruiit and banana puree and warn to 40. Add potato starch and sugar Boil to a tickeness and add gelatine mass. Add butter with hand blender reserve for use

In a saucepan, warm the minced apricots, banana and pineapple purées and mix everything together. Add the mixture of caster sugar and pectin NH, then give a boil. Finally add the Saint James Rum.

In a saucepan, mix the inverted sugar, the cranberry sour cherry puree. Add the mixture of caster sugar and pectin NH, give a boil. Then add the cherry juice, the lemon juice and finally the coarsely chopped cheery. Pour 175 g of cherry confit into 16 cm diameter Flexipan insert. Arrange 30 g of cherry on each insert and place in the freezer

in a saucepan, cook the sour cherry puree. Add the mixture of caster sugar and pectin NH. Add the  half cherry and boil all to 103℃. Place in the chiller

1. Heat the puree to 50℃ 2. Add the sugar and pectin. 3. Cook until boiling 3 mn 4. Add the lemon juice

1.Mix the sugar and the pectin 2. Add all fruit in a sauce pan 3. cook up to 80ºC 3. Add pectine and sugar and cook everything at 103℃.  4. reserve for use

1. Stir raspberries with 125 g caster sugar and glucose in a saucepan. 2. Add the sugar previously mixed with the pectin and bring to a boil for 2 to 3 minutes. 3. Add the lemon juice out of the fire and the pink aroma (possibility of removing some of the achenes by passing the hot mixture through a sieve). 4. Reserve in the refrigerator.

1. Melt the butter at 50℃ 2. dd brown sugar, trimoline and orange in pieces, 3. add water and corn flour, 4. Cook until small caramelization

1. Mix the sugar and pectin together in a bowl. 2. Cut the mango quarters into 1x1cm cubes. 3. In a saucepan, heat the purees and mango pieces to 45°C, stirring with a whisk. 4. Add in the sugar and pectin mixture, whisking constantly, and heat to 80°C. 5. Pour 140g over each of the baked coconut biscuits and spread out with a palette knife. 6. Place in the freezer.

1. In a saucepan, heat the lychee pulp, lychees in diced syrup and sugar mixed with pectin over high heat. 2. Add the broken chestnuts and cook another 2 minutes. 3. Add the gelatin mass and Rémy Martin Cognac. 4. Reserve cool. 5. During the cooling, work with the Maryse the compotee to break slightly the gelling, with the consistency of a soft compote.

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.