Recipes

Warm the cream a little bit with the gelatin mass. Add the chestnut puree and cream (cold). Mix with the other ingredients. Keep 24h in the fridge before whipping.

mix all in a mixer with a paddle to a creamy texture

Mix the eggs, sugar, and puree in a medium-sized bowl and place it over a pot of boiling water until blended. While whisking constantly, cook the mixture until it thickens and resembles a texture similar to sour cream or mayonnaise. This will take about 10 minutes. Remove from heat and immediately strain the mixture with a new sieve into a medium-sized bowl. Cut the butter into small pieces and with an immersion blender or a whisk, incorporate the butter until it is emulsified well. Pour the curd directly into a small, 35mm flexipan cube mold. Fill the mold up to three quarters full. Unmold and reserve the curd in the freezer.

mix egg yolk, vanilla bean and mapple syrup to a creamy texture. boil the cream and the milk together and pour into the egg mixture. pour in verinne 10cm high and 4cm∅ anf fill up 3 third. place the verinne in a flat container and add water. place the verinne into the container and place in oven at 90℃  for 60 mn remove the verine and place in chiller for few hour before serving

boil milk and cream and vanilla bean in sauce pan mix egg yolk and sugar until light creamy texture pour the liquide over the eggs yolk and stir until cool down place the cream brulée to a dish 3 cm hight and place in oven at 140℃ for 15-20mn cool in chiller and ad mix cassonade and sugar to caramelized the top

lanch the egg yolks with the sugar. Boil the milk, add the cream. Pour on the blanched eggs. Mould in flexipan  1 cm deep. Bake for 40 minutes at 100 °C. Freeze and unmold.

boil the cream and milk with lota powder.  wisk the egg yolk and sugar. add vanilla and pour the boiling milk and cream into the eggs. insert quikly to insert and place in freezer

Make a custard with the cream, eggs, egg yolks, caster sugar, vanilla bean, cooked at 85°C. Cool slightly and add cognac and melted gelatin. Smooth the preparation with a mixer. Put into Flexipan molds. Reserve in the freezer

wisk the egg yolks with the caster sugar and the vanilla. Cook the cream with the vanilla essence. Pour over the bleached eggs and finally in corporating the almond powder pour the contents on the fruit into a pie pan and cook for 10 minutes at 170℃

Bring the bergamot juice to the boil, add the jasmine tea, leave to brew for 3 minutes. Soak the gelatine in cold water. Strain the tea and weigh out 150g, add the eggs, egg yolks and sugar and bring to the boil over gentle heat. Add the drained gelatine, then the butter in pieces in the mixer. Pour the cream into 23 and 28 mm Flexipan spheres. Freeze.

in a saucepan heat the cream with the couverture. wIisk the egg yolks with the sugar. pour over the eggs and cook to 86℃ remove from the sauce pan and place in a bowl to cool down. set aside

Combine the egg yolks and sugar in a stainless-steel bowl. Whip until thick and light. Scald the milk in a boiling water bath or over direct heat. Very gradually pour the hot milk into the egg yolk mixture while stirring constantly with the whip. Set the bowl over simmering water. Heat it, stirring constantly, until it thickens enough to coat the back of a spoon or until it reaches 85°C. Immediately remove the bowl from the heat and set it in a pan of cold water to stop the cooking. Stir in the vanilla.    

Mix the sugar brown sugar, butter and flour until a smooth paste. Spread between two sheets of baking paper Freeze. Cut strips or round shape and place on choux before cooking.

Melt the Guanaja chocolate and mix the melted butter, praline, hazelnut paste, feuilletine with the cocoa chips slightly crushed last. Fill in the cake circles.

Soften the butter with the sugar. Add the flour and cocoa then spread between two plastic sheets. Cut into 2 cm disks. place on top of eclair or choux and ake at 160℃

 cook the purée and the sugar, add the gelatine and place in chiller

in a saucepan, heat 1/3 of the raspberry purée with the caster sugar and glucose. Add the gelatin mass. Check that the gelatin mixture is well melted and incorporate the rest of the raspberry puree. refrigarate for assembly.

Heat the sugar and the orange juice at 65 ° C. Add the gelatin mass.

mix the sugar and pectin place the mango puree in a sauce pan and cook everything at 101 ℃ reverve for use

Mix the NH pectin with the sugar. In a saucepan, warm the sour cherries puree with the invert sugar. Add the pectin mixture and caster sugar with a whisk. Bring to a boil all the ingredients. Add Cointreau at the end of cooking. Reserve for finishing

Creaming method: Combine both sugar and butter. Mix well until creamy texture. Add all dry ingredient and vanilla. Mold the cookies by hand in the desired shape, such as balls, fingers, or croissants. Bake at 175°C cooking for about 25 minutes.  Dust cooled cookies heavily with confectioners sugar.