Recipes

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.

1. Place candy rulers in a 25 cm square pattern on a Silpat which is placed on a marble. 2. Combine the first 5 listed ingredients in a heavy sauce . 3. boil to 121C, pour the caramel quickly between the rulers. 4. Do not scrape the bowl! Scraping remnants out the bowl can very quickly make the caramel turn grainy. 5. Let the caramel set preferably overnight. 6. Cut into desired shapes and dip in crystallized (tempered) chocolate couverture and sprinkle with fleur de sel.

1. In a sauce pan,caramelized the glucose and fondant blanc in desired color 2. Decuire with the cream 3. Add the butter in small dice . 4. Add vanilla set and cool down 

1. Melt the couverture chocolate with the cocoa butter. 2. Heat the cream with the vanilla, glucose and add the caramel cream. 3. Mix together. 4. Cool to 28°C and garnish the moulds lined with milk couverture chocolate Java or milk caramel couverture chocolate.

1. Make a caramel with the sugar and glucose. 2. Heat the cream with the vanilla pod. 3. Deglaze with the infused cream. 4. Cook at 112°C then add the puree. 5. Cook again to 108°C. 6. Add the butter. 7. Cool the mixture before filling the moulds.

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

1. Mix ricotta and icing sugar well. 2. Add cinnamon, zest and nuts 3. place in a pipping bag and poach in the tubes of cannoli 4. Add icing sugar on top  5. chill for storage

1. Sift the flour, sugar and salt into a bowl. 2. Add the butter and work with your hands until smooth. 3. Add the egg and the wine and work to make a paste. 4. Knead it a few times on a floured workbench until it is smooth. 5. Cover and let stand for 30 minutes. 6. Roll the dough into a sheet about 3 mm thick. 7. For small cannoli, cut into circles of 9 cm for large cannoli, cut into 12 cm circles. 8. Rework the garbage to cut additional circles. 9. A paste of 600 g is sufficient for about 16 to 18 big cannoli or 32 to 36 small. 10. Roll the circles around the cannoli tubes. 11. When the edges of the circle overlap, press firmly to seal. 12. Fry at 190°C until golden brown. 13. Let cool a few seconds, then gently slide the tube. 14. Cool completely before filling. 15. The shells can be filled with a variety of fillings, including vanilla and chocolate pastry creams and other thick creams and puddings.

1. Heat the milk with matcha powder vanilla bean and butter. 2. Mix the whole eggs and the egg yolks with the sugar 3. Add the flour 4. Pour the hot milk into the eggs and whisk well. 5. stir in the brown rum. 6. grease the canelle mold with beeswax. 7. pour the filling into the mould and Bake at 220 ℃ for 20 minutes and 180℃ for another 30 minutes demold while still hot  

1. In a saucepan heat the milk, butter and cocoa powder. 2. Mix the eggs and the sugar. 3. Add the flour to the eggs and poor the hot milk. 4. Add the couverture chocolate 5. Add the Rum 6. Pre-heat oven at 250 7. Spray the mould with grease and place the mould in oven few minute (mold need the be very hot) 8. Pour the cannelé filling in hot mould  9. Place in oven at 160ºC for 55-60 mn 10. Remove from the mould quikly      

1. Heat the milk with vanilla  2. Mix the whole eggs and the egg yolks with the sugar and flour. 3. Pour the hot milk into the eggs and whisk well. 4. Add the butter 5. Stir in the brown rum. 6. grease the canelle mold with beeswax or can spray. 7. Place the cannelé mould in oven at 250ºC, remove the mold and fill to the top 8. Bake at 160ºC for 60mn 9. Unmold traigh out way