Recipes

1. add butter and flour  2. add eggs 3. add honey, lemon zest and baking powder 4. mix well together and place in chiller for few hour 5. roll the dough and make donut shape 6. bate at 170 for 15mn 7. place in icing sugar after baking

1. In a saucepan, heat the milk and cream. Halve the vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the saucepan to infuse for 20 minutes. 3. In a bowl, whisk the superfine sugar, custard powder, flour, and egg yolks until pale. 4. Strain the hot milk-cream-vanilla mixture through a conical sieve 5. then pour it over the egg yolk mixture. 6. Return to a clean saucepan and cook over medium heat for 2 minutes, until thick, whisking constantly. 7. Remove from the heat and add cocoa butter,  

1. in a Kitchen Aid whip the egg whites and make a meringue with the superfine sugar. 2. Stir in the sifted mixture of confectioners’ sugar, ground almonds, cocoa powder, and flour. 3. Preheat the oven to 165ºC 4. Spread the cake batter over a baking sheet lined with parchment paper and bake in the oven for 15 minutes.  

In the bowl of an electric stand mixer, add the eggs, flour, butter, and sugar and blend. In the bowl of an electric stand mixer fitted with a whisk, whip the egg yolks with half of the superfine sugar (1). Then, whip the egg whites with the other half. Using a silicone spatula, gently fold the mixture with the flour. In the bowl of an electric stand mixer fitted with a dough hook, add the yeast, flour, salt, butter, and honey. Knead on the second speed setting, gradually adding the eggs and then the milk. Knead until the dough comes completely away from the sides of the bowl. Preheat the oven to 180°C. On a baking sheet, spread the batter to a thickness of 12 mm, sprinkle with superfine sugar (2) and confectioners’ sugar, and bake in the oven for 10 minutes.

1. boil in a sauce pan all the ingredient 2. place in insert 12cmØ or 3cmØ 3. place in freezer 4. reserve for use

1. gratte the vanilla bean 2. bloom the gelatine sheet 3. boil the milk, sugar and vanilla bean 4. add the gelatine 5. poor in the glass and let set

melt the butter add honey, eggs white and flour place on silicone honeycomb mold bake few minute at 180 degree remove gently and place on a curve 

Put the whipping cream and half of the milk in a pot and heat until boiling (For a fine vanilla-flavour, you can add freshly scratched vanilla from one pod before boiling) Mix in a bowl the cream powder, the sugar, the eggs and the rest of the milk Add the hot cream-milk-mix in the bowl and whisk during 2-3 minutes until the mix thickens Put the dough as base in moulds (diameter of your choice) Put the Flan filling on the dough base, fill completely Bake for 25 minutes at 250 °C Let cool down the Flan before cutting

1. make a dry caramel 2. decuire with the cream and trimoline 3. add the dry butter 4. add vanilla 5. place in chiller to set and cool down

1. make a dry caramel with the sugar 2. add the cream to stop caramel to burn the the butter 3. add gelatine bloom 4. add the mascarpone and mix well 5. add fleur de sel (salt) *gelatine: use fish gelatine powder  *2 gr gelatine powder for 12 gr water, boil the water and add gelatine. reserve in chiller to set completly    

1. boil in a sauce pan the raspberry puree and the milk 2. mix the eggs yolk with sugar and add the starch 3. add the butter and the chcolate couverture white 4. place in kitchenaid with padle and mix slowly to cool down 5. reseve in chiller

1. in a sauce pan, add fruit puree glucose and 50%of the sugar 2. start boilling slowly 3. mix remaining 50% sugar and pectine 4. add it to the fruit puree 5. keep boiling for few minute and add vanilla & lemon juice 6. stop the cooking and transfer the puree to a container cool down and reserve foe use * lemon juice can be replace with citric acide same quantity

1. mix all the ingredient with hand blinder 2. keep chill in storage 1-2 day maximum 3. aplying gently to croissant or any type of vienoiserie

1. place the honey, glucose, and coconut sugar in a sauce pan 2. boil to 103 and add coconut oil 3. add all the cereal, raisin, dry apricot 4. mix well and place on parchemin paper between bar 1-2cm  5. press the cereal bar and let cool down 6. cut to desired size

1. toast pistachio nut in oven at 150ºC for 20mn 2. blend the nut in robot-coupe to a complete paste 3. add pistachio oil or vevetable oil 4. keep mixing until comp;ete creamy texture 5. reserve in chiller

1. in a sauce pan, Add water, glucose, sugar and lemon juice 2. boil 3. add the second part of sugar and pectine nh 4. boil again 5. set a side to cool down and place in container\ 6. place in chiller

1. Toast the peanut in oven at 150ºC for 8-10mn 2. Cool Down 3. Mix in food processor and add the sugar and oil 4. Keep in room temperature  

1.Make a dry caramel and add the cream 2. Cool down to 50ºC and add the gelatine bloom 3. Add the mascarpone cheese 4. Keep in chiller 12 hour 5. Wisk gently to make the Chantilly

1. Boil the milk,cream and gratted vanilla bean 2. mix the eggs yolk, eggs and sugar 3. Add the pastry cream powder 4. Pour the boiling milk into the eggs  5. Place the custard on the sauce and cook to get a smooth texture Note: prepare a 16cmØ genoise mould with pate brise or puff pastry place the flan in oven at 170 for 50-60mn cool down and glaze the top