Recipes

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  

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.