Recipes

1. cook the sugar and water to 125ºC 2. Add the food coloring 3. add the almond and cook to almond to a crystalisation  Note: repeat the process for better coating of the almond  

1. Mix eggs yolk and eggs with sugar 2. Make a french meringue  3. Mix meringue and eggs  4. Add sifted flour and vanilla extract 5. Bake on baking tray at 170ºC for 15mn

1. Make a french meringue 2. Add the eggs yolk 3. Add the sift cocoa powder 4. place on a baking tray and bake for 20mn at 170ºC  

1. Boil sugar and water and make a light caramel 2. Add the almond dice  3. Cook to obtain a crystalisation (masser) 4. transfer to a tray and cool down 5. place on a box and keep dry

Peparation candied fruit Marinated: Cut the candied fruit in 5mm x 5mm, add the zest. place in a plastic container with the rum and let marinated 24 hours. 1. Mix together, salted butter, trimoline, icing sugar 2. Add eggs and mix to a creamy texture 3. Add the flour and baking powder 4. Incorporated all the candies fruit (see preparation) 5. Fill the filling to half the mould and place the cherry 6. Cover the cherry with the remaining filling  7. Sprinkle the almond slice on top 8. Bake at 150ºC for 30mn 9. Glaze with apricot jam

1. Mix butter and flour 2. Add the brown sugar and almond powder 3. Add the salt, cocoa powder and the cocoa nib 4. Break down desired size in a baking tray  5. Bake at 160ºC for 8-10 Mn

1. Make a cream anglaise 2. Re-scale 130gr 3. Add couverture Manjari 4. Whip the cream to a soft pic 5. Fold the cream into the chocolate base (50ºC) 6. Reserve in room temperature

1. In a sauce pan,  add- water, cream, sugar 2. Bring the syrup to 103ºC 3. Add gelatine the the cocoa powder 4. Mix with Bamix ( hand mixer) 5. Gaze at 35ºC

1. In a double boiler (bain Marie)  Add -milk, cream, orange zest, eggs yolk, egg, gelatine 2. cook to 84-86 ºC 3. Add butter with a Bamix (hand mixer) 4. place in insert and freeze

1. Melt couverture chocolate and hazelnut paste 2. Add feuilletine 3. Add orange zest 4. Place between two baking paper and roll 2mm 5. cut desired size note: recipe for two disc 14cmØ

1. Whip eggs, eggs yolk and sugar together to a fluffy mousse 2. Make the meringue with brown sugar 3. Conbine cocoa powder and flour togeter 4. Fold the eggs with the meringue 5. Incorporated the dry ingredient 6. Place the biscuit on a baking tray 7. Bake 10-12mn at 160ºC Note: recipe for 2 disc 14cmØ  

1- Lightly grease a maryse of vegetable fat. 2- Mix the water and gelatin in a bowl. Melt everything in a double boiler. 3- Mix the glucose and glycerin in another bowl by heating them slightly in the microwave (15 seconds). 4- In a pastry robot equipped with a dough hook, put the icing sugar and start the robot at medium speed. 5- Mix the water, gelatin, glucose and glycerin. Quickly pour these liquid elements over the icing sugar. 6- If the icing sugar sticks to the walls (often because of the glucose), scrape the sides of the bowl with the lightly greased spatula and return to beat at medium speed. 7- Once the mixture is homogeneous (the icing sugar has been completely incorporated), gradually add the vegetable fat. 8- Wrap in cling film and put in the refrigerator for at least 30 min.

1. Cute mango in brunoise 2. Mix sugar and pectine NH 3. Place all the ingredient in a sauce pan 4. cook  to 103ºC note: place in fleximold for insert and freezer

1. boil milk, water, butter, salt and sugar 2. Add all purpose flour 3. Incorporate the eggs one by one 4. poach desired shape  5. bake at 150ºC for 55 mn in convection oven if you use craquelin 6. bake in deck oven for classic eclair 160ºC for 80 mn 

1. Infuse the crunch coffee bean in the milk for 2 hours 2. Drain the coffee bean and add the cream to the milk 3. Boil cream and milk with glucose and add gelatine mass 4. Warm the 2nd cream and make a ganache with the couverture chocolate 5. Fold the coffee cream the the ganache reserve for use

1. pace the couverture chocolate in double boiller 2. Add hazelnut praline 3. Add the feuilletine 4. Add the butter 5. Place between two baking paper and roll 3mm reserve for use

1. Infuse crunch coffee bean in the milk for 2 hours 2. Drain the bean from the milk 3. Make a classic pastry cream and add the gelatine 4. Cool down the pastry cream and add the butter 5. Mike well to obtain a ligh mousseline cream 6. Add whipped cream Reserve for use

1. Make a french Meringue with the eggs white and sugar 2. Fold the eggs to the meringue 3. Add the dry ingredient  4. Incorporate the beurre noisette* 5. place on a baking tray and bake at 160ºC for 10 mn * beurre noisette (brown butter)

1. Pace 1st trimoline, sugar and water in a sauce pan  2. Cook to 110ºC 3. Place 2nd trimoline in KitchenAid 4. Pour sugar into KitchenAid and mix weel 4. Add bloom gelatine 5. Poach guimauve according to decorttion

1. Boil cream with milk, cream, lemon zest and vanilla 2. Mix together eggs yolk, sugar and corn flour 3. Pour the boiling cream/milk to the eggs misture  4. Cook the pastry cream and add Gelatine mass 5. Add the couverture ivoire 6. Cool down the pastry cream up to 30ºC  7. Fold the wipped cream in the pastry cream 8. reserve

1. In a sauce pan, add blackcurrant fruit purée, trimoline 2. Mix sugar and Pectine together 3. Bring the purée to a boil and add the sugar and pecine 4. boil one more time  reserved for use