Recipes

boil all ingredient and set in a bowl. place in a blinder and mix well until nice cremy texture place in pipping bag

Bloom the gelatin in cold water. Combine the egg yolks and sugar in a bowl. Heat the milk in a saucepan then pour it over the egg yolks. Place the mixture back on heat and cook until thickened and a thermometer reads 82C. Remove from heat and stir in the bloomed gelatin then strain it over the melted Dulcey chocolate. Mix until smooth and creamy then allow to come to room temperature. Fold in the heavy cream.

ombine the brown sugar, butter and pectin in a saucepan. Add the banana and cook for 2 minutes on low heat. Pour the compote over the banana sponge and freeze for a few hours. Spread the dulce de leche over the compote and freeze again.

Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate. Stir in the flour sifted with baking powder and salt and mix it in the batter. Fold in the chopped bananas then pour the batter in a large pan, making sure the layer of batter is about 1cm thick. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and it passes the toothpick test. Allow to cool down in the pan then cut an 18cm diameter circle and place it in an 18cm round cake ring lined with acetate sheets. This will be the base of  insert.

Combine the butter, sugars and vanilla in a bowl. Add the egg and mix well. Sift in the dry ingredients and incorporate them with a spatula. Add the chocolate chips and mix well. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. Take pieces of 40g each and shape them into small discs. Sprinkle each cookie with fleur de sel. Bake in the preheated oven at 190C for 10-12 minutes. Do not overbake them as they will dry out.

Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves. Allow to infuse for 10 minutes then drain well and heat the cream again on low heat. Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it. Allow to sit for 2 minutes then mix until well combined and smooth. Melt the gelatin and mix it with the chocolate mixture. Allow to cool down to room temperature. Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon. Pour half of the mousse into your Armonia mold then freeze for 10 minutes. Arrange the inserts in the center of the mold and top with the remaining mousse. Freeze the cake for at least 4 hours, preferably overnight.

Make a pate a bombe In a saucepan, cook the water and the caster sugar at 116°C, pour over the egg yolks and allow to rise until completely cool. Boil whipping cream, pour milk couverture chocolate, then hazelnut almond praline. Mix in the mixture the melted gelatin mass, the cooled dough, the whipped cream and the Cointreau. reserve for use

In a mixer with the whisk, whip the egg whites with the invert sugar. Add the powders sieved gently to the sponge and finally the butter. Garnish a frame 35.5 cm long and 28.5 cm wide then bake in the oven at 160°C for about 16 minutes.  reserve for use

In a saucepan, add the purees and the invert sugar. When the mixture is warm, add the NH pectin mixture and semolina sugar  Boil everything then add gelatin and Cointreau.   

Add butter and sugar in mixer until creamy texture Add walnut powder Add eggs one by one and finally the starch reserve in chiller for use Option: can add rum, vanilla, lemom zest, cinnamon....  

mix soften butter and sugar to a creamy texture add almond powder and keep mixing Add eggs slowly finally add the rum and vanilla bean for frangipane, add aproximatly 200gr pastry for this recipe *see pastry cream recipe  

Preheat the oven to 190°C. Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. Melt the butter in a small saucepan on the stove or in a microwave-safe container in the microwave. Let cool until just barely warm to the touch. Transfer the butter to a stand mixer fitted with the paddle attachment and add both sugars. Mix on medium speed until well blended, about 30 seconds. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chopped chocolate and nuts (if using) and mix on low speed until evenly distributed. The dough should be slightly shiny and loose. (This dough benefits from resting for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.  Flatten each cookie until about 6 mm thick. Bake for 14 to 16 minutes, rotating the baking sheets halfway through the baking time, until the cookies are evenly golden. It is important to bake the cookies fully to ensure crispness throughout. When cool enough to handle, transfer to wire racks to cool completely. The cookies will get crisper as they cool. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.    

In a sauce pan add milk, cream, rice, vanilla bean grated cook until the rice absorbe all the milk Blanchir eggs yolk and sugar Add the mixture to the finish rice cook and stir well

In a sauce pan, add milk vanilla. Add the eggs yolk and sugar in a bowl and mix together Add the pastry cream powder When the milk is boiling, pour it on top of the eggs filling Transfere all in the sauce pan and cook the pastry cream until the starch are completly cook. Place the pastry cream in a container and place  a plastic film on top Keep in chiller

Heat in a saucepan over low heat milk, cinnamon and zested lemon. Whisk vigorously into a bowl, the yolks of olive oil, and then powdered and incorporated the Matzena. Filter the hot milk over the mixture, dissolve the mixture well and return the cream to a saucepan over low heat, stirring constantly until thickened. Delicately spread the hot cream in small porcelain or terracotta pots. Put Catalan creams at least 2 hours in the refrigerator. When serving, sprinkle with brown sugar cream and caramelize with a blowtorsh

scrap vanilla bean in the direction of the length, and add in the milk and cream Heat in a saucepan over low heat. Whisk vigorously into a bowl the eggs and sugar Mix well. Pour in créme brulée jar and place in a bain marie. Bake in oven at140ºC for 20-30 mn After place the créme brulée in the chiller use cassonade to caralelized the top      

Boil the milk. Mix the powders and spices, add the orange marmalade. Heat the glucose and honey and stir in the previous mixture. Gradually add eggs, milk and butter to the ointment. FOR ENTREMETS: roll the mixture into circles 6 cm high and 13 cm in diameter for a dessert of 15 cm. Slip in an oven at 165 ° C for 45 to 50 minutes. Allow to cool completely before making slices of 1 cm thick ham machine. On a silicone mat, spread 400 g of gingerbread cookie and bake at 230 ° C. After cooking turn the biscuit over parchment paper and cut strips 3.5 cm wide. FOR SMALL CAKES: on a silicone mat, spread 400 g of gingerbread biscuit and cook at 230 ° C. Let cool and detail discs 6 cm in diameter and store.

Heat the cream, pour over the yolks mixed with the sugar, add the soaked and drained gelatin and cook at 82/84 ° C. To stop cooking, switch to Chinese, mix for a moment and cool quickly. In the cold, liquid or creamy mixture depending on the use, mix the whipped cream. Pour or dress at the pocket

Cook the water and the sugar at 120 ° C. Add the hazelnuts previously torrified to 160 ° C. Sand all together caramelization. Add the butter of cocoa at the end of cooking in order to isolate the hazelnuts between them.

peel pear skin and poach in syrup Cute the pear in desired size and pour in a fry pan. Add butter and sugar to caramelized. add cognac and grated tonka bean place in chiller to cool down  

Mix in the order. Soften butter butter and the sugar brown sugar Add whole egg one by one Add the salted butter caramel, the glucose, the flour, the powder of almond, the baking powder Add the cream, the cream vanilla powder and mixed Carambars. Spread in a Flexipat sheet of 56 x 36 cm, height 2 cm, then bake at 170°C for 12 to 15 minutes. Cool and reserve for assembly.