Recipes

Prepare cake loaf smaller than indicated to assemble the inserts. Cut the sponge with these small rings, spread the crisp mixture and pour the creamy on top. Blast-freeze the lot. Prepare the large cake rings with plastic strips inside, center the inserts and pour the Bavarian cream up. go to the freezer Glaze the cakes with Valrhona's Absolute Soft Chocolate Glaze. Decorate with 2 spiral volutes representing a heart. It is possible to glue crystallized cocoa chips around the bottom edge of the cakes.

In the frame with hazelnut streusel and hazelnut biscuit, pour 800 gr of citrus cream at 28/30°C and put in the freezer. Then pour the creamy cherry and finish spreading it well on the pallet, place the frame again in the freezer. Finally, add the light cream to the ingredients and Cointreau and place in the freezer. Decadence the entremets, glaze the top with neutral icing and decorate with Griottines and chocolate decorations. Cut out entremets of different sizes or in small cupcakes. Important Council To have a clean net, do not hesitate to let take the different layers of cream and creamy deep freezer.

Make upside down editing: On a plate and sheet of guitar paper, place 3 circles of 18 cm diameter  Pour 250 g of exotic foam, lower the inserts of almond milk foam Again exotic foam and end with the banana cake. Put everything in the freezer. Unmould the entremets, glaze them with the yellow mirror frosting, decorate with a red crystallized chocolate belt and place some Griottines.

Adjust the biscuits on the sides and in the bottom of the mold. Lightly moisten with strawberry juice. Garnish with bavarois and chantilly mascarpone cream. Cover with well soaked biscuit. Repeat this operation for the next 3 floors, this time including strawberries. Freeze. Once the entremets demoulded, decorate with strawberries, whipped cream and homemade strawberry jam

make lady finger sponge cake, cut strip for the inside cake ring as the right diamameter prepare the pear mousse and set aside poach pear and cut cube 1cmx1cm assemble the charlotte with the ladyfinger in in the side and a 2 disq to fill in the bottom and intermediaire layer. use some syrup to soak the first disk and place some mousse. add pear cube and more mousse. place the second disq, add some raspnerry jam and fininh to fill with mousse. place in freezer, slice poach pear and decorate to top of charlotte with it. glace the top for decoration   poach the pear or use can pear. prepared the lady finger, the pear mousse do the montage as picture freeze few hour before demolded

Cut a strip of the biscuit lady finger to go around the cake ring and same hight. Ex. cake ring is 6cm high and 18cm Ø: cut a strip of 6cm high and 56cm lenght Place a disque of hazelnut dacquoise on the bottom. Soak the hazelnut dacquoise with the syrup Place some berry mousse half of the charlotte cake and add the raspberry frozen insert Cover with berry mousse to the top and place in freezer for few hour Add fresh mix berry ot top of the charlotte  Add apricote glaze to finish     

pour the coconut purée into the bottom of the biscuit and put in the freezer. Garnish the square bottom with the Mjoconde biscuit. Put a soaked biscuit in the strapping. Fill with the Mara Moss wood halfway up, put the inside coconut frozen and exert pressure. Finish with the remaining Mara moss from the woods to the edge of the circle and freeze. Smooth with the meringue, flame with the torch and ice cold. Garnish with mango, pineapple leaves and strawberries

Prepared chocolate genoise and cut 3 disq prepared the manjari mousse and wipped cream Use a 8cm High cake ring Place first biscuit and soak with syrup, chemiser around with manjari mousse  place half cherry and repeat the operation 2 more time place in freezer demold and add whipped cream all around the cake. add chocolate decoration and cherry amarena on top        

make the genoise and cut 2cm tick. make each bavaroise staarting with dark bavaroise and place 220gr of each on the top of the genoise. add 220 gr milk bavaroise and finally 220 gr white bavaroise. freeze and place 2mm dark glaze on top.

Place the 18 cm cake pans on a tray covered with a sheet of guitar. In cake pans, arrange acetate strips. Arrange 1 cm of chestnut mousse in the cake molds with the pastry bag. Top with mascarpone cream and frozen blackcurrant jelly. Using the pastry bag, cover with chestnut mousse. Lastly, cover with hazelnut sponge cake. Place in the rapid cooling cell. Unmould and cover icing entremets at the desired time. Decorate small Swiss meringues with Bourbon vanilla.

In a frame of 35.5 cm by 28.5 cm and 4 cm high, place half of the caramel biscuit sheet in the bottom, pour over the rest of salted butter caramel, place the second part of the caramel biscuit sheet and place in the freezer. After setting, place the Cointreau caramel mousse on top to close the frame. Put everything in the freezer. Cut the frame by half, then 4 strips on each part. You will get 8 entremets of 4 people, 17 cm long and 7 cm wide. Make a partial coating of each dessert with gourmet icing then prepare the whipped cream Ghana wave-shaped with a pocket with a socket in Saint Honoré. Decorate with some chocolate chips and orange slices.