Recipes

1. Melt the couverture and the butter. 2. Add eggs, sugar and mix well.  3. Incorporate the flour and walnuts. 4. Place all in a mold and bake at 180℃ for 35 minutes

1. Knead with the beater for the hook for 2 minutes in first gear 2. Add the first part of the cold butter cut into small cubes and continue to knead until the takeoff of the dough. 3. Temperature of the dough 24°C. 4. Keep 30 mn in room temperature. 5. Fold one time the dough and spend 45 minutes in the freezer and finally in the refrigerator at 4°C all night. 6. The next day, spread the dough in a dough sheeter to give the size of 60 cm by 40 cm and place it on a cold plate for 10 minutes in the freezer. 7. spread the butter in the rolling mill to half the size of the dough, place it on the tempera and close. 8. Give a simple trick and place in the cold. 9. Repeat two more times to have a total of 3 rounds, lower to the plate size and re-cold.

1. iuse a mixer and hook 2. Mix all the ingredients with the exception of the butter. 3. Make a first mixture in second gear until the dough is detached from the bowl. 4. Add the butter and mix until perfectly elastic. p 5. lace in a container for two hours and degasée. 6. put in the refrigerator 24 hours before use

1. Scald milk and get little warm. 2. Dissolve yeast. 3. Add flour and mix to make a sponge. 4. Let rise until double. 5. Gradually mix in eggs and then dry ingredients to make a soft dough. 6. Beat in butter a little at a time until it is completely absorbed and the dough is smooth. 7. Dough will be very soft and sticky. 8. Fermentation If the dough will require much handling in makeup, as for small brioche rolls, it is easiest to retard the dough overnight. 9. Making it up while chilled reduces stickiness.   10. If the dough is to be simply deposited in pans, its stickiness and softness is not a problem, so it need not be retarded. 11. Ferment 20 minutes, then scale and pan. 12. Makeup Egg wash after proofing. 134. Baking: 200°C for small rolls 190°C for large units

1. make a dry caramel  with sugar and caramelized to prefered color 2.decuire with cream and add glucose 3. add butter and cook to 115°C 4. add salt and vanilla place on a frame 1 cm high and cool down before cutting

Mix the egg yolks with the sugar Add the walnut and hazelnut powders, icing sugar Whip the whites with the sugar in French meringue Mix the baking powder with the flour and corn flour. Mix the dry ingredient with the rest and finish mixing with the melted butter bake at 180ºC in a baking tray for 20mn

1. In the bowl of a stand mixer, whisk the eggs, caster sugar and vanilla together until light and fluffy. 2. Gently fold through the sifted flour and salt. 3. Melt the butter and mix to the sponge mixture . 4. Transfer the mixture to a disposable piping bag fitted with a 12mm piping tip and pipe the mixture in a spiral design into the Flexipan. 5. Sprinkle with coconut and dust with icing sugar. 6. Bake at 165°C for 10-15 minutes, or until you touch the surface of the sponge and it bounces back. 7. Remove from the oven and allow to cool.

1. !n a robot-cut, put the almond paste, sugar, egg yolks and mix well, then put it all in a blender and mix. 2. Turn the white into a firm mousse with the sugar and stir in the first part. 3. Melt the couverture with the butter. 4. Mix the cocoa and flour. 5. Add the powder to the eggs and then the couverture and melted butter. 6. Place on a baking tray 7. Bake at 170℃ 15-20 mn

1. Chop the almond paste 2. Add the egg yolks and the whole eggs one by one, 3. Add the 130g of sugar to the ribbon. 4. Add whites to French meringue, sift flour and cocoa powder. 5. Mix some of the white with the cocoa paste, and the melted butter to obtain a smooth texture. 6. Add the almond paste mixture, 7. Add the powders and finish with the French meringue. 8. Bake 170℃ on baking tray for 15-18mn

1. Prepared a pâte a choux with the milk vanilla, butter. boil and then add flour. 2. Keep stirring for few second and addthe  eggs yolk and eggs. 3. Prepared a french meringue with the eggs white and sugar, mix for few minute and add the pâte a choux. 4. Place the filling in a silpat 1cm high  5. Bake in oven a 180℃ for 12-15mn 6. Cool down and cut strip to place around ring cake

1. Place the sugar and whole eggs in the bowl of a stand mixer fitted with the whip attachment and thoroughly combine. 2. Slowly add the vegetable oil. 3. Combine the buttermilk, vinegar, and vanilla; separately, combine and sift the dry ingredients. 4. Add the liquid and dry ingredients to the egg mixture in alternating portions. 5. Add the red coloring. 6. Transfer the batter to a prepared half sheet pan and bake at 160°Cfor 15 minutes or until thoroughly baked. 7. Allow to cool and cut into discs that correspond to the base of the silicon 8. Remaining scraps may be dried and used as garnish.

1. Cook the beetroot and remove the skin. 2. Pass the beetroot in a mixer to obtain a puree. 3. Place the butter in a mixer with a paddle and add the icing sugar. 4. Mix well and add eggs slowly until getting a creamy texture. 5. mMix the flour, cocoa powder, milk powder and baking powder 6. Incorporate beetroot puree, red color, cream in the creamy texture. 7. Finally incorporate the flour and mix slowly until all mass in perfectly smooth. 8. Bake on a baking tray or a cake mold a 160℃ for 40mn.

1. Process all of the ingredients together in a blender until smooth. 2. Pour the mixture into an iSi whipper. 3. Charge with two N2O chargers and shake upside down after each charge. 4. Lightly spray a paper cup with canola oil. 5. Shake the syphon of mixture and fill the cup one third of the way. 6. Cook for 40 seconds in the microwave then remove and place the cup upside down until cool to keep all of the steam inside.

1. Separed de yolk from white and sugar 2. beat yolk in the bowl of the robot and whisk gradually increasing the speed for 5 to 6 minutes. 3. Then add  egg white and continue beating for 2 minutes. . 4. Sift the flour with cornstarch and yeast over the egg-sugar mixture in the bowl and gently stir in the maryse to obtain a smooth and homogeneous. 5. Add food coloring and poche on a baking tray 6. bake at 160℃ for 15mn

1. Make a French meringue with the sugar and the egg whites 2. Mix the almond powder and icing sugar. 3. Fold the meringue with the powder and finish mixing with the flour 4. Bake on a baking tray at 170℃ 12 minute

1. In a robot coupe (food processor) mix all ingredients until combined together 2. Transfer batter into an isi siphon and load with 2 charges Refrigerate for 30 minutes before use. 3. Dispense batter half way into a prepared paper cup . 4. Add in the  microwave for approximately 55 seconds 5. Remove from the microwave and immediately turn it upside down - Allow the cake to cool before use

1. Mix the eggs and the sugar with the leaf. 2. Mix the flour with the baking powder and melt the butter with the olive oil. 3. Mix the powders with the eggs and then the powders, 4. finish by adding melted butter, 5. reserve in refrigerator 24 hours 6. Baking time for regular madeleine: 195ºC for 7-8 Mn.

1. In a saucepan, take 170 g caster sugar, caramelize dry to make a blond caramel, pour it on a plate and then mix it with a cutting robot. 2. With a whisk, combine the caramelized sugar, the inverted sugar, the eggs 3. Add the sifted flour with the baking powder, the salt and finally the grapeseed oil. 4. Pour the mixture into a Flexipan sheet 60 cm by 40 cm by 1 cm high and 5. Bake in a ventilated oven at 170°C for about 10 minutes. 6. Cool the biscuit and cut out 9 discs 14 cm in diameter. 7. Refrigarate for assembly.

1. Beat the egg whites with the caster sugar. 2. Add the almond powder, icing sugar and sifted flour together. 3. Arrange bag with plain nozzle10mmØ with 3 x 16 cm diameter discs  4. Bake at 160°C for about 10 to 12 minutes.

1. Beat the eggs, egg yolks, hazelnuts, icing sugar, salt and spices as well as the kirsch and rum. 2. Sieve the flour and baking powder, add the biscuit crumbs. 3. Beat the egg whites until stiff. 4. Add 1/3 of beaten egg whites into the hazelnut mixture, fold in the flour mixture then the remaining egg whites. 5. Spread the mixture 1 cm thick over a 40x60 cm baking paper. 6. Bake at 190°C in a ventilated oven for around 8 to 10 minutes. 7. Leave to cool.

1. Whisk together the almond powder, the caster sugar, the whole eggs and the invert sugar. 2. Add sifted flour, lime zest and finally melted butter. 3. Dress directly into Flexipan 16 cm diameter insert mold. 4. Bake at 180ºC for about 12 minutes. 5. Let the biscuit cool and hollow out the center to the diameter of 4.5 cm 6.vReserve for assembly.