Recipes

Peel lemon to keep only the skin, reserve the fruit segment. boil the lemon skin in clear water 3 time to remove biterness in a sauce pan, add the water and half of the sugar and boil to 103ºC place the lemon skin in water and keep it for 2 hour remove the sking and place in a jar add the other half of sugar in the sauce pan and boil one more time pour the syrup on the lemon skin reserve 24 hour before use

Prepare the pans by lining the bottoms with either a very thin layer of sponge cake or a thin layer of short dough. Prebake the short dough until it begins to turn golden. Put the cream cheese in the mixing bowl and, with the paddle attachment, mix at low speed until smooth and lump free. Add the sugar, cornstarch, lemon zest, vanilla, and salt. Blend in until smooth and uniform, but do not whip. Scrape down the sides of the bowl and the beater. Add the eggs and egg yolks, a little at a time, blending them in thoroughly after each addition. Scrape down the bowl again to make sure the mixture is well blended. With the machine running at low speed, gradually add the cream, milk, and lemon juice. To bake without a water bath, place the filled pans on sheet pans and set them in an oven preheated to 200°C. After 10 minutes, turn the oven down to 105°C and continue baking until the mixture is set, about 1 1⁄2 hours, depending on the size of the cake. To bake with a water bath, set the filled pans inside another, larger pan. Fill the outer pan with water and bake at 175°C until set. Cool the cakes completely before removing from pans. To unmold a cake from a pan without removable sides, sprinkle the top of the cake with granulated sugar. Invert the cake onto a cardboard cake circle, then immediately place another circle over the bottom and turn it right-side up.

Have all ingredients at room temperature. Place the fbutter, sugar, salt, and nut powder in the mixing bowl. With the paddle attachment, cream these ingredients at low speed. For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. For denser cookies, blend to a smooth paste, but do not cream until light. Add the eggs and liquid, if any, and blend in at low speed. Sift in the flour and leavening. Mix until just combined. Do not overmix, or gluten will develop. bake 15-18mn at 160-170ºC

With a cutter (Robot coupe), makes 180 g of sugar with the walnut powder, add egg yolks, mix for around 3 minutes Whip the egg whites, tighten them with the remaining sugar, incorporate half of the whites into the yolks, then the melted coating, and the cocoa powder sifted with flour. Finish by incorporating the remaining whites, set up on baking paper, and bake in a 180°C oven, closed key, for 20 minutes.

  In a saucepan, mix the strawberries with strawberry juice Heat your saucepan and add the pectine and sugar Stop cooking and add the lemon juice  Boil the water. Mix again.

in a saucepan, bring the syrupto a boil. Remove from the heat and pour the puffed rice and leave to infuse. Drain and spread the puffed rice on a plate. Dry in the oven for 15 min at 170 ° C. Melt chocolate in a bain-marie. Chop the crumble with a knife, add the caramelized puffed rice, the melted blanket, the almond puree and the praline. Mix with Maryse. In the bowl of a robot, make a crumble. Mix the butter, icing sugar, cornstarch, rice flour, almond powder and fleur de sel with the leaf. On a baking sheet, lower to 2.5 mm and bake at 160°C for 20 min. Let cool. Spread on a 3 mm baking sheet. Place 1 hour in the refrigerator.

In a small bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and up the sides of the pan . It should almost reach the top. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

boil milk and vanilla bean mix eggs yolk and sugar add the pastry cream powder pour half of the milk into the eggs and mix well boil milk again and incorporate the mix cook the pastry cream  remove and place to a mixer to cool down  

make a dry caramel Décuire* with cream and the cocoa butter Pour into the couverture ivoire Add calvados Let set in room temperature *décuire mean stop cooking process by pouring cream over caramel

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol 

Bring the passion and apricot purée to the boil in a round-bottomed copper pan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the passion fruit and apricot puree, in 3 or 4 successive stages, then add the glucose. Cook together at 112°C. Cool down with the chosen fruit puree previously heated to 60°C. Cook together at 107°C to obtain 75° brix on the refractometer. Add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol (optional).

Bring the fruit purée to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. 6. Stop the cooking process by pouring in 10 g  of water or alcohol (optional).

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g  of water or alcohol (optional).

Soak gelatine powder in cold water Heat the sour cherries purée with the sugar.  Add the gelatine  Cool down. Add the whipped cream

Infuse crushed cardamom in boiling milk for 5 minutes. Make an Cream anglaise, vanilla, yolks and sugar. Add the gelatin. Strained. Cool to 35 / 37º and add the whipped 

Soak gelatin in cold water Boil purees, glucose, invert sugar. Add the pectin and sugar mixture and boil for 1 minute. Add gelatine   use as insert in flexipan

Boil purees, glucose, invert sugar. Add the pectin and sugar mixture and boil for 1 minute. use for jam inseert

All all the ingredient in a food processor and mix well. Spray the filling on a baking tray 600x400mm Bake at 160ºC for 20-25mn

Sift the flour, cornstarch and icing sugar. Cook the egg yolks in the microwave. Mix with the butter, vanilla and sugar. As soon as you have a completely smooth mixture, spread it between two sheets and leave to cool. Bake at 160°C until it takes on a golden color, and store in a dry place.

Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 150°C for 25mn