Recipes

Heat the cream and the trimoline to 60℃. Melt the two cover at 50 ℃ and pour on the cover. Addthe yuzu juice and zest. Finish with the butter let crystallize 24 hours  

Melt the couverture and heat the cream to 55 ℃. Incorporate the melted couverture. cool down to 35ºC Mix the cream not too firm and mix the first party to obtain a creamy chocolate mousse.

Boil the puree, sorbitol, inverted sugar and glucose together. Pour over the chocolate. At 34°C add the butter and vanilla bean Leave to cool 24 hour before filling the chocolate moulds.

Pour cold water over the gelatine to bloom. Heat the milk and cream with the scraped pods and marzipans then mix. Add the powdered sugared almonds, egg yolks and cook at 83°C. Pour over the bloomed gelatine and couverture. Mix and leave to cool.

In a saucepan, heat cream, milk and glycerine to 55℃. Poor on the cover already melted at 45 ℃, Place in vacuum to eliminate allair bubble leave crystalizer before use, or use as a garnish

Cook the cream and milk, glycerine and invert sugar up to 65℃ Poor over the dark chocolate and mix until smooth texture. glazeat 30-32℃

Heat the cream with sorbitol and glucose at 55°C. Melt the blankets. Incorporate the cream into the couverture and add the foie gras. Mix for a second and keep cool

Melt the cover at 45℃, put the milk to heat with the glycerin at 55 ℃. Pour on the couverture without adding air.  

Grind coffée bean and infuse with cream and trimolin., Pass to drainer. Pour on the top of the couverture coffee and stir in the anise powder and finally the butter and let crystallize 24 hours

Heat the cream and chestnut puree to 65°C, Pour over the chopped milk coating. Mix without adding any air and maintaining the emulsion. Add the soft butter, semi-candied lemon and Armagnac. Pour into a frame and leave the ganache to crystallise for one night before coating.

heat the cream with the vanilla bean, Melt the lid and stir in the two butter and then the blackcurrant cream, use the cherry for the insert

Boil the cream.  Infused the lavender for 8 minutes, Strained, warm up and poor on chocolate add the  mass gelatin.  

Heated cream with sorbitol, dextrose, rockefort up to 55cº Poor on the top and add the butter Reserve for use

Heat the cream and the banana purée, Pour them on the chopped chocolate and proceed as for a ganache. Once the mix homogeneous, add the butter in pieces then mix.

Toast 480 gr of hazelnuts and chop 180 gr candied orange peel and set aside. Melt the butter and chocolate to 43Cº and hold at this temperature. In a mixing bowl fitted with the whip attachment whip the invert sugar, sugar, eggs, vanilla and salt until well combined. However do not whip to a ribbon! Pour in the chocolate and mix until combined. Sift together the flour, cocoa powder and baking soda and add to the above, mix on low speed and do not overmix. Add the hazelnuts and candied orange peel. Pour onto a parchment lined frame or half size sheet pan (with high edges). Bake at 170°C until the center has set, about 35-40 minutes. Once cooled place in a freezer and allow to freeze for several hours. Cut around the edges of the brownie sheet to release, turn upside down onto a parchment lined sheet pan. If the brownies do not release, hold the bottom of the pan briefly over a gas flame and turn upside down. Cover with ganache if desired and decorate.

Mix pectin and sugar. Heat the fruit pulp with the lime juice at 40°C then add while stirring the pectin-sugar mixture. Bring to a boil then add the remaining sugar semolina gradually. Bring to the boil again and add glucose. Bake at 75 ° Brix with refractometer or 106°C with thermometer. Once cooked, add the citric acid solution and pour immediately.

Boil up the Mango purée and the Apple Juice. Add (sprinkling) the mix Sugar / Yellow Pectin and stir until boiling. Add the mix Caster Sugar and Glucose. Cook the mix at 107°C or 75° Brix and then add the acid solution. Pour the Mix on the tray with Rubber Mat in it.

Dissolve tartaric acid in water. Mix the 110 g of crystal sugar and pectin. Heat the mango puree to 40 ° C, add the sugar-pectin mixture, bring to the boil a first time before adding the remaining sugar and glucose. Bake at 75 ° Brix or 106 ° C. Stir in the acid solution without mixing. Immediately pour the appliance into a frame 40 x 40 cm and 4 mm high, and allow to cool.

Mix the smaller portion of sugar with the pectin. Heat the fruit purées and figs to 105°F (40°C). Add in the sugar and pectin mix, stirring throughout. Boil, then gradually add the rest of the sugar. Boil again, then add the glucose. Cook at 75°Brix on a refractometer. Add the citric acid solution and cook for 30 seconds. Pour immediately.

Warm puree with part sugar and pectine Bring up to a boil.   Add sugar, glucose Bring back to a boil. Boil over medium high heat and cook to 107-108C stir in citric acid- make sure it is fully incorporated. Stop cooking at 107-108°C. Turn off heat.  Pour into a flat, level, parchment lined ½ sheet pan. Cool at room temperature.

mix the egg whites and add the sugar gently. tighten the blanks well before use