Recipes

Creaming method. Mix each step of the mixture until smooth. Icebox method. Scale the dough into 350 g units. Roll in round strips about 4 cm in diameter or in rectangular strips of about 3.5 cm x 4.5 cm. Cool until very firm. Slice about 4 mm thick with a sharp knife. Take care to cut the almonds and not to remove them from the dough. Place the slices on greased or paper-lined sheets. Bake at 190°C

Work on the leaves, marzipan, caster sugar, salt and egg whites until smooth. Then add in the second speed, the soft butter ,liquid vanilla and the rest of the whites. Finally add the sifted flour. In fluted pipette bag No. 8, form various shapes or rosettes, or rod shapes . Bake at 180°C-200°C in a conventional oven for 12 to 14 minutes.

With the beater, using the palette, sanding with flour, butter and then add icing sugar, vanilla sugar, salt and eggs. Knead without baking, then gently add the lightly roasted almonds and refrigerate for about 1 hour. Roll out the dough to a thickness of about 3 cm and cut strips 4 cm wide. Let stand in the refrigerator and when the dough is cold, cut into slices of 5 millimeters thick, arrange on plate and sheet of paper and bake at 80ºC in a ventilated oven for 12 to 14 minutes.

Sift together the dry ingredients. Combine all liquid ingredients Add the liquids to the dry ingredients and mix until all the flour is moistened. The dough will look lumpy. Be careful not to mix too much. Cook and cook immediately. Dry and liquid mixtures can be prepared in advance, but once the blends are combined, the dough must be cooked without delay, or a loss of volume may result.

In a saucepan, coldly mix the fruit pulps, then the caster sugar and the NH pectin, bring to a boil. Off the heat, add the gelatin paste, zest, lime juice and Cointreau.  

Cook strawberries and rhubarb purée with sugar and lemon juice. Boil a few minutes and remove from stove  refrigerate

In a saucepan, heat raspberry purée with invert sugar to 40°C. Add the mixture of caster sugar and NH pectin, boil everything and add the gelatin and lemon juice.  

heat the puree to 50 ℃ and add the sugar and pectin. Cook until boiling 3 mn

in a sauce pan, add passion fruiit and banana puree and warn to 40. Add potato starch and sugar Boil to a tickeness and add gelatine mass. Add butter with hand blender reserve for use

In a saucepan, warm the minced apricots, banana and pineapple purées and mix everything together. Add the mixture of caster sugar and pectin NH, then give a boil. Finally add the Saint James Rum.

In a saucepan, mix the inverted sugar, the cranberry sour cherry puree. Add the mixture of caster sugar and pectin NH, give a boil. Then add the cherry juice, the lemon juice and finally the coarsely chopped cheery. Pour 175 g of cherry confit into 16 cm diameter Flexipan insert. Arrange 30 g of cherry on each insert and place in the freezer

in a saucepan, cook the sour cherry puree. Add the mixture of caster sugar and pectin NH. Add the  half cherry and boil all to 103℃. Place in the chiller

1. Heat the puree to 50℃ 2. Add the sugar and pectin. 3. Cook until boiling 3 mn 4. Add the lemon juice

1.Mix the sugar and the pectin 2. Add all fruit in a sauce pan 3. cook up to 80ºC 3. Add pectine and sugar and cook everything at 103℃.  4. reserve for use

1. Stir raspberries with 125 g caster sugar and glucose in a saucepan. 2. Add the sugar previously mixed with the pectin and bring to a boil for 2 to 3 minutes. 3. Add the lemon juice out of the fire and the pink aroma (possibility of removing some of the achenes by passing the hot mixture through a sieve). 4. Reserve in the refrigerator.

1. Melt the butter at 50℃ 2. dd brown sugar, trimoline and orange in pieces, 3. add water and corn flour, 4. Cook until small caramelization

1. Mix the sugar and pectin together in a bowl. 2. Cut the mango quarters into 1x1cm cubes. 3. In a saucepan, heat the purees and mango pieces to 45°C, stirring with a whisk. 4. Add in the sugar and pectin mixture, whisking constantly, and heat to 80°C. 5. Pour 140g over each of the baked coconut biscuits and spread out with a palette knife. 6. Place in the freezer.

1. In a saucepan, heat the lychee pulp, lychees in diced syrup and sugar mixed with pectin over high heat. 2. Add the broken chestnuts and cook another 2 minutes. 3. Add the gelatin mass and Rémy Martin Cognac. 4. Reserve cool. 5. During the cooling, work with the Maryse the compotee to break slightly the gelling, with the consistency of a soft compote.

1. In a saucepan, mix together the invert sugar, cherry and sour cherry purée 2. Add the mixture of caster sugar and NH pectin and lemon juice. 3. Boil everything. 4. Pour 130 g of cherry compote. 5. Reserve in chiller for assembly.

1. In a sauce pan add sugar and cherry IQF 2. cook to 80ºC 3. Mix water and corn flour 4. Add the starch to the compot and cook until smooth shinny texture 5. Reserve for use Note: use for cherry pie, danish, bake item  

1. Rehydrate the gelatin in water.  Let it bloom. 2. Mix sugar with pectin NH. 3. Heat the puree to 40°C 4. Add the sugar and pectin. 5. Give a boil and reserve at 4°C