Recipes

Whiten eggs with the sugar. Add the puree and cook as a pastry cream. Remove from heat and add the gelatine. Cool off at 45°C and add the butter. Mix in a plunging mixer and add zests. Reserve at refrigerator.

Defrost the fruit puree. Mix all ingredients except butter. Give a light broth. Mixer. Cool the mixture as quickly as possible to 35/40 ° C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, we recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture, reserve for assembly.

Defrost the fruit puree. Mix all ingredients except butter. Give a light broth. Mixer. Cool the mixture as quickly as possible to 35/40 ° C. Add the tempered butter and the rehydrated and melted gelatin. Mix again. For gelatin gold, we recommend rehydrating at 6 times the initial weight of gelatin. For example, 15 g of gelatin + 75 g of water = 90 g in total. When obtaining a smooth and glossy texture, reserve for assembly.

Mix the eggs yolk with sugar and vanilla bean. Cook the cream with pistachio paste to a boil. Add the eggs mixture and cuire au nappé add getaline lace the créme brulée in flexipan for insert

Saok eggs, sugar, yuzu puree in bain-marie at 84℃. Add the butter. make supremes with citrus fruits and semi confit with sugar. inset in flexipan

In a saucepan, combine the cream, milk and egg yolks together at 85°C (like a custard). Pour the cooked mixture over the chopped white chocolate to make a ganache at 40°C. Add the melted gelatin and finally the whipped cream. Book for editing

Mix the sugar with the pectin. Cook the puree with the sugar and trimoline and boil 3 mn Pour on the couverrture manjari and add the butter. place in the fridge

make a beurre pomade, add the praline and hazelnut paste and smooth it all. Whisk the egg whites and the first caster sugar with the whisk. Make a French meringue with the egg whites and the second caster sugar (bird's beak consistency). Mix blanched egg yolks with praline butter. Gently add the meringue. Dress up immediately.

All ingredients must be at room temperature. Work the butter with the salt. Add the icing sugar, almond powder and pistachio powder. Add the eggs one by one and finally add the flour and Cointreau. Refrigerate until the moment of use. Garnish with the cherry

Soak the gelatine sheets in a bowl of cold water until soft and pliable. Boil the defrosted pineapple puree in a saucepan. In a large bowl, whisk the egg yolks, sugar and vanilla together by hand until combined. When the puree is boiling, pour it into the egg-sugar mixture in the bowl, whisking by hand until combined. Return the mixture to the saucepan and cook to 80°C on a low heat. Strain the mixture into a bowl and add the drained gelatine. Combine by hand using a spatula then add the butter, a piece at a time. Ensure each piece of butter is fully combined before adding the next. Transfer to a depositor and pour it over the sautéed pineapple. Store in the freezer until assembly.

Soak the gelatine in cold water. Place a stainless steel bowl in a bain-marie, mix in all the ingredients except the gelatine and the cream and cook at 82°C. When hot, add the gelatine and mix well. Sieve through a chinois and cool rapidly. Once at 30°C, gently add the whipped cream and fill the mould. Insert the lemon Dacquoise biscuit then the speculoos shortbread base. Allow to harden in the freezer.

bake passion fruit puree with sugar, eggs and gelatin at 84 ℃   add the butter and let cool

Cook the raspberry puree with the sugar, agar-agar for 3 minutes. Place in the chillerand  in a blender. Add the crystal absolute and raspberry puree and mix until you get a shinny and creamy texture.

cook the mandarin in sauce pan, add agar-agar and sugar until boiling. allow to cool well and pass the jelly to the mixer until you getting a smooth cream

Make a pastry cream and add the callebaut. (See pastry cream recipe) Add the butter and the mascarpone cheese. Milx well until geting a smooth cream use for eclair filling, tart filling. light the chocolat cream by adding wipped cream.

Mix the egg yolks with the maizena. Heat the milk and chestnut cream. Stir in milk with egg yolks and cook. Add butter, vanilla and baily. Cool in the chiller

mix the beurre pommade with the home made caramel, add the pastry cream and finally the italian meringue

Heat the purées, glucose and trimoline at 40 ° C. Add the sugar and pectin mixture. Boil 2 minutes, add the Cassis Peureux, pour in 14 cm cake pans and place in the cooling cell.

in a sauce pan. Add apricot puree, sugar and agar-agar and cook up to 86℃. Place in chiller until completly set. Insert the puree in mixer full speed until a smooth shinny cream. place in pipping bag and ready to use

Mix the egg yolks with the caster sugar. Add the cream and the boiling milk. Cook at 85°C. Switch to strainer. Add the gelatin mass and the nougat cream, cool to 40°C. Add the Cointreau and the whipped cream. refrigarate for assembly.

Make a pastry cream Cool Down in a kitchen aid mixer  Add butter to the pastry cream and mix well until the cream is getting lighter pale color and volume increase reserve for assembly Keep In chiller