Recipes

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil. With a whip, beat the egg yolks in a stainless-steel bowl. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return the mixture to the heat and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove from the heat. Stir in the couverture noire  callebaut Mix until is melted and completely blended in. Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar and cover with waxed paper to prevent a crust from forming. Cool and chill as quickly as possible.

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

Boil the apricot puree Mix the eggs yolk with sugar, vanilla and pastry cream powder. Pour the puree into the eggs yolk and place back to the stove. Cook until starch are well cook and place in chiller to cool down. Option: Add 50gr butter in the pastry cream

In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil. With a whip, beat the egg yolks in a stainless-steel bowl. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return the mixture to the heat and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove from the heat. Mix until the butter is melted and completely blended in. Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar and cover with waxed paper to prevent a crust from forming. Cool and chill as quickly as possible. For filling pastries such as éclairs and napoleons, whip the chilled pastry cream until smooth before using.

Vigorously mix the Neutral Neutral Crystal Absolute, the water and the vanilla beans from the scraped pod, until a soft texture is obtained. Add the passion seeds and citrus zest and apply to your support.

in a sauce pan, boil water and milk powder Mix the eggs yolk and sugar. Add maizena when the milk is boilling, pour half over the mixture and stir transfer all in the sauce pan a cook the pastry cream until tick paste place in a bowl and cover with a plastic film

Dip the gelatin in a large amount of water and wring it out. Mix the caster sugar and the potato starch. Heat the passion pulp, add the gelatin and the sugar / starch mixture. Bring to a boil, immediately pour into the circles and freeze everything.

Sift together the dry ingredients. Combine eggs or egg yolks, milk and fat. Add liquid ingredients to dry ingredients. Mix until everything is combined. Do not overmix. For waffles: Just before cooking, whip the egg whites until they form soft peaks, then beat in the sugar until the meringue is firm. Using a 60 ml ladle measure portions of dough on a greased and preheated griddle 190°C, leaving enough space for spreading. Fry the pancakes until the tops are full of bubbles and start to look dry, and the bottoms are golden brown. Turn and brown the other side.   Serve hot with butter, maple syrup, fruit syrup, jams or preserves, applesauce or fresh berries.

Drain the apricot halves and cut in two. Melt the butter in a fry-pan, add the sugar then the apricots. Leave to simmer for 2 min. over a low heat. Sprinkle with sprigs of fresh rosemary. Cook for 10 min, to a compote texture, stirring gently so as to coat the apricots in their cooking juice. Remove the sprigs of rosemary then caramelize, Pour this into a container. Delicately add the dessert jelly. Pour into round Flexiplan® molds and fill for insert

Heat the fondant and the glucose to a very pale golden color or 175°C. Pour on a silpat and allow to cool. Place the sugar pieces onto a parchment sheet and crush using a rolling pin into powder. (if desired crush in a food processor) Sieve the powder over a stencil of choice onto a Silpat. Place in a 175°C oven until the opaline has melted.  

caramel sugar and glucose in a copper poellon. add the whole pistachio and pour it all on silpate to work nougatine hot on cold table

melt the butter, lime, sugar, and honey in a saucepan. cook well before putting on the almonds. place on a baking sheet with parchment or baking sheet at 180℃ about 10 minutes cut to the nougatine into desired size.

Melt the butter, sugar, honey and glucose together in a saucepan. Remove from the heat and add the coconut and pectin and combine with a spatula. Place 45g of the mixture into each disc of the Flexipan and spread it out with a spoon. You can also spread the mixture between two sheets of baking paper, freeze and cut out the discs. At this stage, the mixture is quite sticky so spread it out initially, as it will spread further during baking. Bake at 170°C for 8-10 minutes or until golden brown. Cool completely. You can spread any leftover mixture onto a baking tray, bake and use as a garnish.

Cook the sugar with the glucose and water at 175°C. Add the red colouring and bronze powder. Cool on silpat, mix then sprinkle over a 3.5 x 14.5 stencil. Place in the oven and roll around a 35-diameter tube.

cook the sugar, glucose, milk, mix the sugar and pectin and put in the casserole and cook at 106℃, add the cocoa nibs. Place on a baking sheet and bake in the oven at 180℃

put all the ingredients in a saucepan and cook for a few minutes. place all on a baking sheet with a teflon sheet. bake at 180℃ 10-12mn

Mix the sugar and pectin with the butter, water and glucose. Cook over a low heat without stirring too much, until smooth. Warm the almonds in the oven and then add to the mixture. Mix and then spread between two silicone mats. Bake at 180°C until it is a nice golden color.  

caramel sugar and glucose in a copper poellon. add almonds grind and pour it all on silpate to work nougatine hot on cold table

bring to a boil in a sauce pan and pour in a spray gun spray or napper