Recipes

Mix the syrup, the cream, the glucose and cook at 103℃ Add the black icing paste and then the equatorial coverage. Glaze between 26-29 ℃

Melt the gelatin in the first part of water, heat the water, cream, and neutral toppings incorporate the melted gelatin. Pour on the cover and finally the coffee trablit. chilling between 25-30 ℃

Heat to a boil the sour cherry puree with the water the sugar already mix with the pectin. Add neutral glaze and food cocoring. Chilling between 25-30 ℃

Make a dry caramel with the sugar and the vanilla. Mix the water with the Maizena. Warm bergamot puree in microwave and deglaze the caramel with the hot puree by pouring it little by little. Add the water beforehand mixed with the Maizena and make thicken slowly over a low heat. Bring to a boil and remove from heat. Add the gelatin and sift. Keep in the refrigerator during a night minimum. Use at 22/24C°.

In a sauce pan add the water, sugar and glucose and boil to 101℃. Add gelatine add the couverture chocolate and condensed milk and mik well , add few drop food coloring red Add gelatine

Soak gelatine in cold water Bring the cream and glucose to a boil. Pour over the softened chocolate. Add the melted gelatin mass, icing and dye. Mix in the blender and pass. Use at 29 ° C .

Mix the sugar and the pectin. Cook the grapefruit puree and water in a casserole. Add the sugar and pectin and cook well. cool down

Place the pear puree, the agar-agar and the pear water in a saucepan and bake. Reserve in the fridge to cool. cut into small cube

Mix the gelatin powder with cold water. Wait until the gelatin absorbs the water completely reserve in chiller 

Mix the eggs with the sugar in a bowl Add the baking powder in the flour t45 and add the the eggs. Melt the butter and mix into the sponge bake in oven on a tray or a genoise mold 16cm ∅ for 10-15mn at 180℃

Heat the cream with glucose and trimoline. Pour on the white couverture. Poor the second cold cream on the first part and add the essence

In a saucepan, mix the sugar and starch then the cream, heat to 40°C Bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, Mix and refrigerate.

In a saucepan, place the milk and cream, heat to 55℃. Melt the cover in a bain-marie and remove the cream several times without incorporating any air bubbles Delicately put the butter and place a food film on a  bowl let crystallize several hours

Grate the tonka bean. Heat the cream with trimoline, vanilla and tonka. Melt the covers. Pour the cream on the cover and finish with the butter. Let crystalize 24 hours

In a saucepan, mix the sugar and starch then the cream, heat to 40°C B Bring the other cream to the boil and pour over the mixture. Reheat until the texture of a flan mixture is obtained then add the couverture and butter, mix and refrigerate.

Melt the couverture with the gianduja. Heat the cream to 55℃ and pour on the chocolate to incorporate butter and rum

Make a dry caramel. Decuire with the half-salted butter and the cream. Pour over the couverture, and add salted butter and finally the roasted rice crispy

Heat the cream and raspberry puree and trimoline. Pour over the already melted couverture with the raspberry cream and finally the butter.

In a saucepan, combine cream, lemon zest, vanilla, and invert sugar.   Bring to a boil. Strain and discard lemon zest and vanilla pod. Gradually incorporate the hot cream into the melted chocolate in three additions while maintaining a temperature of 40℃, stirring to create a smooth and shiny emulsion. Allow to cool to 35℃ before incorporating the passion fruit purée and butter.   Allow to cool to 30℃ before filling cast molds.

Heat the cream to 55 ℃ with trimoline. Melt the couverture and add the cream. Stir in the butter and coffee. uses for the opera

Bring the milk to a boil. Infuse with the split and scraped vanilla bean for 10 minutes. Strain and make up the weight with a little extra milk if necessary. Add the invert sugar. Slowly pour the hot mixture onto the partially melted chocolate, mixing until glossy and elastic in the center, signifying that the emulsion process is underway. Continue gradually adding the liquid. Blend to perfect the emulsion. Add the chilled cream and the mascarpone. Blend again. Leave to set in the refrigerator, overnight if possible. Whip before using.