Recipes

For the basil juice: Cover the basil leaves with water, bring to the boil. Blend, strain through a napkin and collect 100g of basil juice. For the marshmallows: Soak the gelatine in cold water. Bring the sugar, bergamot juice and inverted sugar to the boil. Drain the gelatine and weigh 154g of gelatine mass, melt in the hot syrup, add the basil juice. Beat the mixture over ice, then pour the marshmallow into a 20x58cm frame, smooth then freeze. Once cooled, cut into 2cm marshmallow cubes, roll in icing sugar.

mix the sugar and the pectin. Place the purée  in a copper pot and put the sugar in it cook to 106℃ and add the rose water. cook another few seconds and finally put the lemon juice at the end of cooking. put the confett in jar and pasteurize

Heat fresh raspberries with raspberry puree. Add sugar and pectin. Bring to the boil. Pour to a jar or use for insert

Wash the orange in cold water. Boil the salt and water, add the whole orange and boil 5 minutes. Cut the orange into cubes and switch to the robot-cut with the sugar. Boil the orange / sugar mixture for 2 minutes. When this mixture is cool, add Cointreau and yuzu puree. Refrigerate until the moment of use.

In a saucepan, cook orange juice, sliced ​​oranges, yuzu puree and the first portion of caster sugar for 8 to 10 minutes as a marmalade. Mix the second weighing of caster sugar with the NH pectin and pour it into the marmalade. Transfer to boiling point and add the potato starch. remove from heat and smooth the preparation with a blender.  

remove the skin from the lemon and cut in small cube. cook the lemon shin in water 3-4 time until remove the sour of the lemon. in a sauce pan, add le lemon, lemon juice, lemon zest confit and agar-agar. cook to reatch 86℃ and place in refregerator.

all put in a copper peolon and cook at 105℃ add the juice this lemon at the end of the cooking put in jars and pasteurize

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add the white couverture add Butter in the madeleine molds and fill the dough divisions Put them in hot oven 220 ℃ Bake 8-10 minutes and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. add the raspberry powder Sosa add Butter in the madeleine molds and fill the dough divisions Put them in hot oven 220 ℃ Bake 8-10 mn and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling. To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add lemon zest add Butter in the madeleine molds and fill the dough divisions Bake at 220 ℃ cook 8-10 minutes and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling. To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add honey add Butter in the madeleine molds and fill the dough divisions .. Bake at 220 ℃ cook 8-10 minutes and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. add the green tea. add the Butter in the madeleine molds and fill the dough divisions Bake at 220 ℃ cook 8-10 mn and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling To this first mixture, add the melted butter and the flour, spoonful per spoonful. add the coffee trablit add Butter in the madeleine molds and fill the dough divisions Bake at 220 ℃ cook 8-10 mn and unmold quickly

mix whole eggs and work them with the sugar. The mixture must be sparkling. To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add chocolate couverture Butter the madeleine molds and fill the dough divisions ... Put them in hot oven 220 ℃ cook 8-10 mn and unmold quickly

mix the eggs and the trimoline with the dough mixer and paddle, then add the powder, the milk and finally the melted butter. reserve at least 24 hours. cook on a baking tray at 200℃ 8mn

mix whole eggs and work them with the sugar. The mixture must be shiny  To this first mixture, add the melted butter and the flour, spoonful per spoonful. Add the lemon zest. add the Butter in the madeleine molds and fill the dough divisions ... Bake at 220 ℃ cook 8-10 mn and unmold quickly

Beat the whites at low speed and as soon as they foam add half the sugar. Ride in firm snow and add the remaining sugar. Whip a little more until you have a bird 's beak (the meringue on the whip is like a bird' s beak) and firm and shiny meringue. Add the powdered dye and mix. Pour over the meringue so much to mix with a Maryse from bottom to top, turning the bowl to incorporate the so much for the meringue. Then you go macaronner, work the dough to make it smoother and a little more flowing. It is necessary to macaroon by taking the paste of the center and by crushing it on the edge of the terrine. It is necessary to have a device a little brilliant and which makes the ribbon of the Maryse Fill a bag with number 8 and Pocher on baking paper or silpat. Preferably use silicone paper and leave to crust as much as necessary. When you touch the macaroon, it must be dry. The paste does not stick to the finger. Tap below the plate, to smooth the macaroon and pop the air bubbles. You can release the plate on the worktop. Preheat the oven to 150 degrees (rotating heat, ventilated) and bake for 12 to 14 minutes. Normally after 5, 6 min the collar appears. Open the oven once the collar formed, after 7 min, to evacuate the steam. This will prevent your macaroons from cracking. Open just a few seconds and close. Remove the parchment paper from the plate as soon as you exit the oven. Let the macaroons cool before taking off.

Heat the fruit purée with half of the sugar at 50°C, then add the other part of the sugar previously mixed with the NH pectin. Continue cooking until 103°C. pour into a tray with film and let cool. When cold, mix with a spatula to smooth the device. Garnish the macaroons with a piping bag

Heat the fruit purée with half of the sugar at 50°C, then add the other part of the sugar previously mixed with the NH pectin. Continue cooking until 103°C. pour into a tray with film and let cool. When cold, mix with a spatula to smooth the device. Garnish the macaroons with a piping bag

Heat the fruit purée with half of the sugar at 50°C, then add the other part of the sugar previously mixed with the NH pectin. Continue cooking until 103°C. pour into a tray with film and let cool. When cold, mix with a spatula to smooth the device. Garnish the macaroons with a piping bag

Heat the fruit purée with half of the sugar at 50°C, then add the other part of the sugar previously mixed with the NH pectin. Continue cooking until 103°C. pour into a tray with film and let cool. When cold, mix with a spatula to smooth the device. Garnish the macaroons with a piping bag