Recipes

1.  Put the apples in a Dutch oven and pour 570 ml of water for I kg of apples. Simmer gently until the fruit is tender. 2.  Pour the contents of the Dutch oven into a jelly bag which you will then hang over a non-reactive salad bowl and leave to drain overnight in a cold place. 3.  Remove the pulp from the jelly bag. Measure the amount of juice in a clean pan. For 570 ml of juice, add 450 g of sugar, 1 15 g of honey and a muslin bag containing cloves, a small piece of fresh ginger and a 5 cm long cinnamon stick. 4. Heat gently to melt the sugar and honey, then bring to a boil and cook in small stocks until cooked . 5.  Remove the bag of spices. 6. Prepare and fill the jars, then close them with paraffin discs and transparent film. 7. Let cool. Label the jars and store in a cool, dry place, away from light 2 to 3 weeks. Consume them throughout the year.

1. Cook the sugar, glucose and water to 145°C. 2. Heat the cream with the vanilla until boiling point. 3. Stop the sugar cooking by adding the salted butter, the honey, then the boiling liquid cream (to prevent the temperature of the sugar from dropping below 100°C, pour on the cream in two or three stages). 4. Stir briskly with a spatula when mixing. 5. Recook the mixture to 121°C. 6. Pour it into a stainless steel frame 1 cm thick on an Exopat cooking sheet 7.  Cool down  8. mark with a caramel cutter and cut into squares 3x3cm 9. wrap each caramel individually.

1. Toast the almonds in a 170°C oven until they are golden to the core and set them aside. 2. Make a syrup with the water, the sugar and the glucose, then divide it into 6 equal parts (200 g). 3. Arrange the still-hot almonds in a copper basin and pour on the first part of the syrup . 4. Combine with a spatula, then mix until the almonds develop a granular coating of sugar (make sure that each one is coated). 5. Rub the almonds over a sieve to remove the excess sugar. 6. Repeat this operation 5 times, each time adding 25 g of cocoa liquor, vanilla and red colouring. 7. Once the last operation has been completed, coat the pralines with gum then put them in a drying oven for the night at 40°C. 8. Leave to cool and store in a dry place.

1. Make a pastry cream 2. Smooth the pastry cream and add the nougat cream. 3. Add the bloom gelatin 4. Fold the whipped cream into the pastry cream

1. Take part of the caster sugar and mix with the NH pectin. 2. Heat the puree to 70°C with the rest of the sugar. 3. Stir in sugar / pectin then give broth for 5 minutes. 4. Pour directly into silicone imprints and then cool.

Blanch the egg yolks and sugar Incorporate the butter into the ointment. Finally, add the sifted flour and baking powder and the lemon zest Mix then cool. Cooking: 170°C for 20 minutes in ventilated oven

In a saucepan, melt the sugar gently until a fairly pronounced caramel is obtained, Stop cooking by pouring the boiling cream over it. Mix with a wooden spatula so as to obtain a smooth preparation. Pour into a dish to cool the preparation. Mix the salted butter. Add the soft caramel. Mix vigorously with a whisk to obtain a smooth and creamy cream. Using a pastry bag, garnish the macaroons and stick them in pairs.

Sift the flour with cacao powder. In a saucepan, bring the water, milk, salt, sugar and butter to boil. Remove from the heat and incorporate the flour and cacao powder. Put back over low heat to dry out the mixture until the dough stops sticking to the side of the saucepan. Transfer the mixture to a mixing bowl with a paddle and mix for 2 min before to add gradually the eggs until the mixture reaches the desired consistency. To soften the dough, after adding all the eggs, it is best to add a little milk to obtain the desired consistency, rather than adding more eggs. Pipe the dough into the desired shape and size.

Mix all ingredient together  Place in freezer  Grate the crumble on a baking tray and cook to 160ºC for 20mn reserve for use in dry place

Melt butter and Honey Cut apple in brunoise 2cm X 2cm Place the apple in the sauce pan with honey and butter Make a dry caramel and decuire with the cream Add gelatine mass and add it to apple filling Reserve for use  

Whisk together the flour, baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and almond extract and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if neces- sary to incorporate the dry ingredients. Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 5 cm apart. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.

Mix all the dry ingredient with cold butter Add the orange zest and place in freezer Pass or cut crumble brunoise and bake in oven at 160º for 20 mn  

Mix the yeast with the milk before putting it in the mixer Using the hook, add the flour, eggs, invert sugar, scraped vanilla pod and salt. Knead in 1st speed, then spice up the dough in 2nd speed before adding the 42g of butter at 14°C. Leave to stand for 15 minutes. Add the granulated sugar in 1st gear previously mixed with the melted butter. Let grow for 30 minutes, divide the dough pieces to 50g. Bake in a hot large waffle iron

Warm the milk with vanilla bean Mix eggs yolk and eggs with sugar Add flour pour the milk over the mix  Add the butter, then the old rum keep 24 hour in chiller before use    

Heat the pulp and glucose to 40°C Add the caster sugar previously mixed with the NH pectin. Bring the whole to a boil and set aside in the refrigerator.

All ingredients must be at room temperature. Start by mixing the egg whites, powdered egg whites, cream of tartar, salt and sugar until you get a meringue consistency. Combine soft butter, egg yolks and crème fraîche. Add sugar, white almond powder, then melted chocotate Whisk in the sifted flour and cocoa powder. Finally, slowly add the meringue, the candied orange peels and the Griottines. Fill the cake molds 1080 g / mold. Bake at 170°C for 50 minutes, our closed, then another 15 minutes, our open. Leave to cool and turn out onto racks.

In a bowl mixer, mix the butter in beurre pommade and sifted icing sugar Add the egg and the cream. Finish by adding flour, cornstarch, salt and vanilla, being careful not to mix too much. Poach on a lined baking sheet  Add Raisin in the middle of sablée baking paper or in silpate Bake at between 150/160°C  until the dough is lightly golden. keep in fry box

In a sauce pan. add the rice and milk together Boil the milk and cook the rice until saturation Mix eggs yolk and sugar, add to the rice pudding Add vanilla bean Place in verinne or créme brulée jar

Mix the softened butter well with 100 g of sugar Add the almond powder, Blanchir the mixture Add the rest of the sugar and the sachet of vanilla sugar. Stir in the eggs one by one, a pinch of salt and the 65 g of flour. Bake at 160ºC on Baking tray for 15mn

Marinate the raisins and rum for as long as possible (minimum 45 minutes). Sift flour, sugar,and almonds into a bowl  Lightly froth the egg whites with a fork.Pour into the bowl Cook the butter until it browns and takes on a nutty aroma and pour into the well with the coffee extract. Draw all the ingredients together to for masmooth paste. Place the drained, marinated raisins into the prepared molds. Pipe or spoon the mixture to fill the buttered molds three-quarters full. Bake at 170°C until firm. Remove from the molds and cool on a wire rack. Turn all the pastries bottom-side up. Heat the rum and honey to scalding point. Spoon the mixture over the baked financiers and brush with apricot glaze or clear glaze.  

Place Wine, clove, black pepper, start anis, vanilla and orange slice together  Let marinated for 24 hour Strained and place in a sauce pan Add sugar and pectine and boil with marinaded wine to obtain a tick syrup sauce  Place in a plastic bottle and reserved in chiller for use