Recipes

Mix and blanchir eggs and sugar Make a french meringue with eggs white and sugar Mix the two filling together Mix all the dry ingredient and combine with eggs filling Add candie orange confit and melted butter Pour to a grease mould, add some almond slice for decoration Bake at 170ºC for 20-25mn

Hydrate the gelatine and water Boil the cream and add the gelatine Pour into the couverture, add rum Keep, in chiller over night

In a sauce pan, cut the pineapple in brunoise Add honey.  Mix cassonade and pectine  Add it in the sauce pan with vanilla  Boil for few minute and add the lemon juice reserve for use

In a dough mixer, add flour, salt, eggs, yeast and honey Mix until dough get some elasticity Add Butter and mix again for 5 mn Place the dough in Baba mould and let fermented  place in oven at 170ºC for 35mn  

in a sauce pan, warm the cream and eggs yolk to 84ºC Add the melted Jivara couverture and then the cream baileys Place in insert or keep in chiller over night  

In a sauce pan, add the strawberry purée, glucose and cream Bring to a boil. Pour the cream to the Zéphyr couverture Add the butter and mix with hand blinder to create an emultion reserve for use  

Mix all the ingredient in a food processor to obtain a soft paste Place the paste between two baking paper and roll to 1mm Place in chiller  Cut disired size for use

Make dry caramel with the first part of sugar Decuire with milk Mix eggs yolk with second part of sugar and add pastry cream powder Boil the milk caramel and pour into the eggs mix Pour all the filling in sauce pan and cook the pastry cream Cool down the pastry cream at 30ºC and add the butter  Mix to obtain a creammy texture Add gerande salt and mix again

In a sauce pan, ad the white fondant, glucose and cocoa butter Warm up to 45ºC Add food coloring Use:  Religieuse body 14gr Religieuse head: 5 gr

Boil sugar, water and glucose to 103ºC. Warm the crystal absolute and water to 60ºC Add the Gelatine. place couverture and condensed milk un a bowl pour the boiling water in the bowl and mix well Add food coloring  blend 3 mn glaze at 26ºC    

Boil cream, milk, eggs yolk and sugar Pour the couverture and cocoa paste in the boiling mix Mix well, reserve for use

wisk eggs white. Add the honey at 119ºC Wisk eggs yolk. Add the honey at  119ºC to make pate a bomb mix both mix together. Sift cocoa powder and rice flour Mix all together and place in a baking tray  Bake at 160ºC for 10 mn

Soak gelatine leaf in cold water In a sauce pan, add sugar water and glucose.  Make a caramel and decuire with 60gr cream Mix eggs yolk with  285gr cream  Pour into the caramel Add gelatine and vanilla Place in flexipan for insert

Mix 180 gr milk with hazelnut and let infuse for 2 hours Strain the milk and scale 125gr Boil the milk and cream together and add the gelatine mass Pour over the couverture and add hazelnut pralina and praline paste Place in chiller 24 hour and whip to obtaine a smooth cream

Place the hazelnut in over at 165ºC for 15mn In a sauce pan, make a dry caramel Add the torified hazelnut and remove quickly to cool down Place the nuts in a food processor and mix 2 mn remove and place in a jar at room temperature

In a sauce pan, add glucose, sugar and water and make a caramel Decuire with cream and milk Add butter, couverture and hazelnut paste, mix with hand blinder add the second part of milk and fleur de sel mix again reserve in chiller for 2 hour before use  

Make a cream anglaise with almond milk, sugar and egg yolk. Rest in chiller foe 2 hour In a food processor, add the cream anglaise and add the xantana gum and hazelnut paste mix for 2 mn remove and reserve for use

Melt the cocoa butter and couverture ivoire into a bain marie up to 45ºC add the yellow food coloring  use at 25-27ºC