Recipes

Make a cream anglaise. Mix the egg yolks with the sugar and vanilla  Heat the cream and pour over the eggs. Add to gelatin. cool down to 30/35ºC Assemble the cream and mix all together

Soak the gelatin in a large amount of water. Boil the milk and add the well drained gelatin. Pour about 1/3 of hot liquid over the partially melted chocolate and mix with a whip to obtain a smooth, elastic and shiny texture, a sign of an emulsion started. Gradually add the rest of the milk while maintaining this texture. Fit the whipped cream. When the mixture is at 45/50°C, incorporate the whipped cream.

Melt the milk couverture chocolate at 35°C add the cocoa butter, the hazelnut paste and the hazelnut praline. Finish the mixture by gently adding the cooked, cold and crumbled streusel.

mix the butter and the brown sugar. add the almond powder, the flour and the coconut powder put on plate and leather 20 minutes to 170℃

with a mixer, mix all the ingredients together. When the mixture is very sandy, divide into three circles of 16 cm diameter and press lightly on it, without crushing too much. Bake in a ventilated oven at 160°C for about 15 minutes. refrigerate for assembly.

In a bowl, mix the cooked Streusel, still warm with all the remaining ingredients. Spread everything on the lemon almond biscuit. Place in the refrigerator for about 1 hour then detail 24 discs 6 cm in diameter. Book for assembly.

pass the almonds in the oven, mix the butter, the almond powder, the salt, and the flour, add the flaked almonds toaste. cook at 160 ℃ 30 mn

cook on a low heat for 10 minutes and let cool, use for biscuit soaking

Use a dough mixer bowl and the crochet (hook), Make a dough with flour, eggs, egg yolk, sugar, salt, dried yeast, and milk, same method as brioche dough. Mix well to obtain a good elastic paste. Add the butter and candied fruit. Make a small paton of 300 gr and add the almond paste in the dough and form a small bread cook at 180 ℃ for 35-40mn and sear with the icing sugar keep in cheeler  

mix gluco with the raspberry puree. pour into demi sphere cilicone flexipan and place in the freezer Blend 1000 ml of water with alginate pour the contents of a dosing spoon. add raspberry frozen 2 minutes bath cold water. remove and add in clear water

mix the sugar and the glucose atomizes, boil the ingredients and place in the icecream machine

boil everything. use for fruit sorbet. add puree up tp 50/50 to make desired sorbet

Mix the sugar, salt, brown sugar and peel, add the powdered hazelnut and flour, spread between two sheets then cut using a cutter, bake at 160°C for 10 minutes and set aside.

rub flour,baking powder, salt, sugar, butter for 45mn in 1st speed, add buttermilk and eggs mix well. rolls a 13cm and rolls the second fols to 12 cm use a cutter 5cm ∅ bake in deck oven at 220℃ for 10 mn

Combine fat, sugar, salt and powdered milk (if used) in the bowl of a blender equipped with the paddle attachment. Mix with a smooth paste. Add the eggs gradually and mix well. Add water or milk (liquid) and mix. Sift together flour and baking powder. Add to the bowl and mix to obtain a smooth paste.

Sift the dry ingredients together in a mixing bowl. Cut the butter, using the palette accessory or the pastry knife accessory; if you prefer, cut the fat by hand, using a pastry blender or fingers. Continue until the mixture looks like coarse cornmeal. Combine liquid ingredients. Add the liquid to the dry ingredients. Just mix until the ingredients are combined and a soft dough forms. Do not mix too much Bring the dough to the bench and knead it lightly, pressing it and folding it in half. Rotate the dough 90 degrees between the folds. Repeat this procedure about 10 to 20 times, or for about 30 seconds. The dough should be soft and slightly elastic, but not sticky. Too much mix hardens the biscuits.

make a sourdough with 60gr of warm milk, 60g of flour and 15g of fresh yeast. When the leaven is ready, mix the flour and the rest of the ingredients together and finish with the melted butter, put in savarin molds and let it grow.

Slowly melt the chocolate: preferably in a double boiler. Meanwhile, mix the butter with the powdered sugar and the vanilla sugar until you obtain a foam. Incorporate the egg yolks one by one while continuing to mix the ingredients. Preheat the oven to 180°C. Butter the cake pan and coat it with flour. Beat the egg whites with a pinch of salt, add the granulated sugar and whisk them until stiff. Mix the melted chocolate with the sugar and the egg yolks and gently fold everything into the snow whites, alternating with the flour. Pour the batter into the pan and cook for about an hour. Take the cake out of the oven and let it cool. To obtain a smooth surface, unmold the cake right out of the oven, wait 25 minutes, then turn it over. To thicken the apricot jam, heat it beforehand and stir until you get a smooth texture, flavor with a plug of rum. Cut the cake in half lengthwise, then brush one of the jam halves, place the other half on top and use the rest of the apricot jam for the top and around the cake. For the frosting, break the chocolate into small pieces. Simmer the water and sugar over high heat for a few minutes. Remove from heat, pour into a bowl and let cool to room temperature. Too hot, the frosting may be too thin; conversely, if it is too cold, it will be too thick. Add the chocolate and add it to the sweet mixture. 6. Quickly pour the frosting over the cake, all at once, and distribute it immediately around the edge using a spatula or very large knife, smooth. Let the cake sit at room temperature. Serve with whipped cream. If possible, do not store the cake in the refrigerator as this may damage the frosting.

Mix the egg yolks and the sugar. Add the soft butter and the flour mix with the baking powder, Shape in cylinger and cut 1cm cookie Bake at 170℃ for 20 minutes

Sabler butter and icing sugar. Add the salt, the eggs, then the almond powder and the flour. Spread 3 mm thick 2.5 in the rolling mill after cold setting. Cut out with a plain round cookie cutter 4 cm in diameter. To brown twice with the egg, to mark with a fork, then to bake in ventilated oven at I60°C during I0 to 12 minutes.

Coarsely grind the cooked shortbread. Melt the couverture, mix it with praline and add the pastry. Spread the mass obtained Reserve in the freezer. cut the desired diameter