Recipes

Pre-heat the oven to 170°C and prepare your cake tins lining them with baking paper. In a mixer fitted with a paddle attachment, place the butter, sugar and salt and mix until light and creamy. Place eggs in a bowl of hot water and warm to body temperature, approximately 36-37°C. Crack the warmed eggs into a bowl and give them a quick stir to break them up. Gradually add into the whipped butter and sugar mixture. Ensure that each application of egg is fully incorporated before adding more. Scrape the bowl as needed. Once all the eggs are fullycombined into the mixture, add the vegetable oil in a slow and constant drizzle. Remove the bowl from the mixer and add in the sieved dry ingredients folding them through by hand with arubber spatula. Add in the chocolate, coconut, pistachio’s and cherries. Divide the mixture between the two prepared frames, smoothing out the tops. Sprinkle each cake evenly with theprepared crumble. Place both cakes in the oven and bake forapproximately 35-45 minutes. Place a metal skewer into thecentre of the cake and it should come out clean when the cake is baked. Once baked, remove from oven and allow to coolcompletely. Remove the tins. Alternatively, freeze for 1-2 hoursbefore piping the marshmallow on top.

Ensure the almonds are toasted and peeled. Place the almonds and sugar into a food processor and grind to a powder. Add the butter and eggs and continue to blitz. When the mixture is a creamy texture, add the flour and mix only for a few seconds until it just comes together. Do not overmix or it will develop the gluten. Transfer the dough to a Silpat mat and lightly knead it by running your hands over it a few times. Again, be careful not to overmix. Cover the dough in plastic wrap and place in the fridge for 1 hour. Lightly dust the Silpat mat with flour and roll out the chilled dough on the floured surface. Bake in the oven at 160 ̊C for 20 minutes.

Heat the cream, condensed milk, glucose and grated tonka bean in a saucepan. While mixing, bring to a boil but do not let it boil. When the mixture is about to come to a boil, remove it from the heat. In a larger saucepan, melt the sorbitol to make a dry caramel. Add the sugar in 2-3 intervals, whisking constantly. When the caramel starts to foam, deglaze it by pouring in the hot cream mixture. Immediately add the cubed butter followed by the lecithin and whisk together. The caramel is ready when all the butter has melted. Transfer the caramel to a jug and emulsify with a stick blender for 30 seconds. Allow the caramel to cool completely then transfer to a disposable piping bag. Pipe a line of caramel into each indent of the mould to fill it halfway.

Make a syrup by adding the water, glucose and sugar to a saucepan and bring to the boil, stirring constantly until all the sugar has fully dissolved. When the sugar has dissolved, add the raw pecans and stir together. Turn off the heat and allow to soak for 2 hours. Prepare a Silpat mat on top of a baking tray. Strain the syrup into a bowl and transfer the coated pecans to the Silpat mat, ensuring the nuts are well spread out and don’t have any excess syrup. Cook at 160 ̊C for approximately 20 minutes. Remove from the oven and allow to cool completely. Once cool, place into a food processor and blitz. Add the powdered sugar and blitz again to a paste; how fine the paste is will depend on the type of food processor you use. Transfer the pecan paste to a bowl. Temper the milk chocolate and temper the cocoa butter. Add the tempered chocolate, cocoa mass, melted cocoa butter and sea salt to the pecan paste and mix together with a spatula until well combined. Temper the mixture to 24 ̊C.

Line a tray with a Silpat mat and place a frame on top. Mix thehazelnut paste and the salt together with a spatula. Add the paprika and combine. Melt the cocoa butter and chocolate together in the microwave for 30 seconds or until melted. Temper the mixture and to the praline. Mix together until fully combined. Add the feuilletine and mix again. Pour the pralineinto the prepared frame and smooth it out with a spatula. Place a guitar sheet on top and gently press down with a rolling pin. Place in the fridge for a few minutes to set. Use a knife to trim the inside of the frame and gently removeit. Return the praline to the fridge for a further 5-10 minutes to set. Cut out 25mm discs and place on a tray lined with a guitar sheet. Store in the fridge until ready to use.

Place the milk, cream, inverted sugar, sorbitol and dextrose in a saucepan and bring to a simmer. Pour the hot mixture over the chocolate and butter in a bowl. Wait for 10-15 seconds then mix with a spatula. Pour into a jug and emulsify with a stick blender. Transfer the mixture to a piping bag and press it down on the bench to cool to around 31 ̊C (no higher than 32 ̊C).  

Wash and deseed the red peppers. Cut in half and place on a tray lined with a Silpat mat. Bake in a convection oven at 230 ̊C for 15-20 minutes, turning halfway. Allow to cool. Remove the skins and weigh out 240g of pepper for this recipe. Dice thepeppers into small pieces and place in a saucepan. Add thesugar, salt and glucose and bring to a simmer. Heat until all the juice has evaporated, stirring occasionally with a spatula. Do not cook it too fast and lower the temperature as the water evaporates. Remove the saucepan from the heat and transfer to a bowl. Cover with plastic wrap touching the surface and allow to cool. Once cool, place in the freezer for 5 minutes then store in the fridge until required. Transfer the roasted red pepper compote to a disposable piping bag and cut a small tip off the end. Pipe the mixture into each crevice of the mould, filling it one third of theway. Set aside at room temperature.

mix all ingredient together If you made with mixer start slowly in 2nd speed finish by hand to stiff the cream

Heat the puree to 40 ̊C in a saucepan while whisking continu-ously. Combine the fisrt part sugar and pectin in a bowl. Remove thepot from the heat when it reaches temperature and slowly addthe pectin mixture while whisking. Continue whisking until fullycombined then add the glucose. Return the pot to the heat andbring to a boil while whisking. Slowly add the 2nd part sugar in three additions while whisking. Bring the mixture back to a boil while whisking and heat to 105 ̊C. Add the apple paste and lastly addthe acid while stirring. Pour the mixture into a mould/tray with sides lined with a guitar sheet. Place another sheet on top and leave at room temperature to set. Once set, store in the fridge. Peel back the guitar sheet, cut the pâte de fruit into individual squares and coat in a bowl of caster sugar.

Mix all ingredient tohether brake down the dough in small 1cm cubic shape place the dough on a baking tray and bake uyp to 160ºC for 20-30 mn reserve in dry place  

In a sauce pan, add all the ingredient and bring to a boil place in chiller and reserved for use

Boil the first part cream in a saucepan and pour over the milk couverture which has been placed in a bowl. whisking by hand to create a ganache. Place in chiller few hour to cool down Mean-while whisk the 2nd part cream in the bowl of a stand mixer or by hand to a semi-whipped consistency  Mix the ganache and the whipped cream reserved for use  

Combine the sugar and custard powder in a bowl with a whisk to remove any lumps. Add in the yolks and whisk again. In a saucepan, boil the milk and salt with the vanilla bean paste. Pour the boiled milk over the egg mixture, stirring continuously and then pour it back into the sauce-pan. Place the saucepan onto the stove on a medium heat, add in the passionfruit purée and whisk vigorously until the mixture boils. Once it boils lower the heat and continue whisking for one minute. Remove from the heat and sieve the mixture into a clean bowl. Gradually incorporate the diced butter a piece at a time while whisking by hand. Cover with plastic wrap touching the surface and cool at room temperature before placing in the fridge for at least 3 hours.

Prepare baking paper tubes to 7 mm in diameter by rolling up a sheet of baking paper and fixing with clear tape. Also, prepare a jug filled halfway with sugar to keep the marsh-mallow sticks upright. Presoak the gelatine sheets in a bowl of ice cold water. Place the sugar, water, vanilla and dex-trose in a saucepan and bring to a boil, ensuring the sugar dissolves completely. Remove the mixture from the heat and cool to below 80 ̊C. Remove any excess water from the gelatine and once the mixture stops boiling add in the drained gelatine. Warm some glucose in a microwave until hot then place in a stand mixer and whisk. Whisking the glucose at high speed, slowly pour the mixture over the glucose in a drizzle down the side of the bowl. Continue whisking the mixture at high speed until it reaches a soft ribbon consistency or 40-45 ̊C. The mixture should be piped immediately to it doesn’t set. Using a disposable piping bag with an 8mm plain round pip-ing nozzle, pipe the marshmallow into the prepared tubes so it comes out the other end. Place into a jug of sugar to keep the tubes upright. Try to do these steps as quickly as possible before it sets. Allow to set at room temperature for 6-7 hours. Sieve the icing sugar and corn starch onto a sheet of baking paper. To remove the marshmallow from the tubes, cut the sticky tape and unroll the baking paper until the marshmal-low is exposed. Heat the opposite side of the paper with a heat gun and gently shake until the marshmallow falls out. Coat the marshmallow in the prepared starch and icing sug-ar mixture to prevent it from sticking. Store it in dry place

Sift the cornflour and icing sugar together in a bowl. On a double boiler, heat the egg whites with the cream of tartar, vanilla and caster sugar in a bowl that fits your mixer, stirring with a whisk until it reaches 60°C. Transfer to the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture reaches room temperature. Once it reaches a soft to medium peak, remove from the mixer and transfer to a bowl. Gradually fold through the sieved dry ingredients. Cut the mould into individual moulds and transfer the meringue to a piping bag fitted with an 8mm round nozzle. Place the mould upside down on a mechanical turn table and as it spins, pipe the meringue to create a tube. Set the piped meringue moulds onto a silicon mat on top of a baking tray. Place in the oven at 90°C for approximately 2 hours or until the meringue is crunchy (they may require an additional 10 minutes, depending on your oven). To remove the meringue from the mould, very gently fold in the corners of the mould to release it and slowly wriggle the meringue free. Cover the meringue in plastic wrap and store in an airtight container until required. NOTE: The meringue won’t hold for long once filled, so either fill the tube and use it immediately or line the tubes with tem-pered chocolate before filling them to ensure they hold.

In a saucepan, make a custard: cook at 85 ° C milk, cream, egg yolks and caster sugar. Pour everything on the banana puree, mix and cool. Add the melted gelatin mass in the microwave, Cognac and whipped cream. reserve for use

mix all the dry ingredient together, make a french meringue with egg white and sugar combine both and fold well togeter place in a piping bag to poche disq or i a baking tray bake 10 mn at 170ºC for 10 mn

prapare a creme anglaise base with the milk, eggs yolk and sugar Add the gelatine mass first Then couverture ivoire and the lime zest finnaly, cool down to 30-32ºC to add the whipped cream reserve for use

In a sauce pan, add the passion fruit purée, agar-agar, cassonade and glucose Bring to a boil for 2mn Cut the fresh mango in dice 1x1cm Place the mango on flexipan for insert and pour the passion fruit gelée on top to cover all the mango place in freezer  demold and reserve for use

Mix all the ingredients in order exept eggs white and sugar Whisk the whites and the remaining sugar To incorporate them delicately in the 1st mixture Then spread on a tray 1 cm thick Cook 2 × 5 min at 170°C

Make a custard with the milk, egg yolks, caster sugar and split and scraped vanilla beans cooked at 85 ° C. Cool slightly and add Cointreau® and gelatin. Smooth the preparation with a mixer. Let the custard cool at 30 ° C and stir in the whipped cream. Put into 16 cm diameter (approximately 160 g) Flexipan® molds and sprinkle 60 Griottines® into each shape. Reserve in the freezer. Recipe for 30 individual cupcakes 6 cm in diameter and 4.5 cm high. The processes are identical. Chocolate biscuit without flour: divide the recipe in half, about 8 g. Cointreau bavaroise: flow in Flexipan® 4 cm diameter about 1 cm high (about 15 g). Arrange 3 Griottines by shape.