Recipes

1. Make a caramel with the sugar and glucose. 2. Heat the cream with the vanilla pod. 3. Deglaze with the infused cream. 4. Cook at 112°C then add the puree. 5. Cook again to 108°C. 6. Add the butter. 7. Cool the mixture before filling the moulds.

1. Make a caramel with sugar and glucose. 2. Heat the cream with the vanilla pod. 3. Decuire the caramel with the infused cream. 4. Heat to 112°C and add the puree. 5. Reheat to 108°C. 6. Add the butter.

1. Mix ricotta and icing sugar well. 2. Add cinnamon, zest and nuts 3. place in a pipping bag and poach in the tubes of cannoli 4. Add icing sugar on top  5. chill for storage

1. Sift the flour, sugar and salt into a bowl. 2. Add the butter and work with your hands until smooth. 3. Add the egg and the wine and work to make a paste. 4. Knead it a few times on a floured workbench until it is smooth. 5. Cover and let stand for 30 minutes. 6. Roll the dough into a sheet about 3 mm thick. 7. For small cannoli, cut into circles of 9 cm for large cannoli, cut into 12 cm circles. 8. Rework the garbage to cut additional circles. 9. A paste of 600 g is sufficient for about 16 to 18 big cannoli or 32 to 36 small. 10. Roll the circles around the cannoli tubes. 11. When the edges of the circle overlap, press firmly to seal. 12. Fry at 190°C until golden brown. 13. Let cool a few seconds, then gently slide the tube. 14. Cool completely before filling. 15. The shells can be filled with a variety of fillings, including vanilla and chocolate pastry creams and other thick creams and puddings.

1. Heat the milk with matcha powder vanilla bean and butter. 2. Mix the whole eggs and the egg yolks with the sugar 3. Add the flour 4. Pour the hot milk into the eggs and whisk well. 5. stir in the brown rum. 6. grease the canelle mold with beeswax. 7. pour the filling into the mould and Bake at 220 ℃ for 20 minutes and 180℃ for another 30 minutes demold while still hot  

1. In a saucepan heat the milk, butter and cocoa powder. 2. Mix the eggs and the sugar. 3. Add the flour to the eggs and poor the hot milk. 4. Add the couverture chocolate 5. Add the Rum 6. Pre-heat oven at 250 7. Spray the mould with grease and place the mould in oven few minute (mold need the be very hot) 8. Pour the cannelé filling in hot mould  9. Place in oven at 160ºC for 55-60 mn 10. Remove from the mould quikly      

1. Heat the milk with vanilla  2. Mix the whole eggs and the egg yolks with the sugar and flour. 3. Pour the hot milk into the eggs and whisk well. 4. Add the butter 5. Stir in the brown rum. 6. grease the canelle mold with beeswax or can spray. 7. Place the cannelé mould in oven at 250ºC, remove the mold and fill to the top 8. Bake at 160ºC for 60mn 9. Unmold traigh out way

1. Bring the pineapple juice with the water, the sugar and the all spice to the boil. 2. Pour on the pineapple slices. 3. Let marinate for one night.

1. Make a butter pomade with butter and icing sugar. 2. Blend salt and baking powder. 3. Add the pomade butter eggs and then the flour. 4. Add the pistachio paste pistachio oil and finally the milk. 5. Deposit the cherry cut in half and in cake mold 6. bake at 170ºC for 35mn

1. Mix the butter and icing sugar, stir in the almond powder and pistachio paste. 2. Incorporate egg yolks and whole eggs. 3. Beat the egg whites with the sugar. 4. Mix the meringue with the first part, and incorporate the flour and finally the milk. 5. mold in four quarter cups, seed pistachio on top  6. Bake at 170℃ 45 minutes

1. Mix the sugar with the eggs, Press the orange juice and add to the eggs. 2. Melt the butter and add vanilla and cream. 3. Incorporate flour and leavened powder stir in eggs, butter and flour 4. Bake at 160ºC for 30 mn

1. With the beater in the sheet, mix the marzipan with the raw egg whites and the first part of the sugar 2. Add, delicately, the second part of the whites of eggs assembled and tightened with the sugar. 3. Set on plate and sheet of paper, douille N°7. 4. Leave to crust for 30 minutes. 5. Place a damp cloth over the macaroons, sprinkle with the icing sugar  6. Bake at 170°C for 35-40 minutes.

1. Work on the raw almond paste leaf by gradually incorporating the eggs. 2. Finally add flour, melted butter and Trablit. 3. Garnish with 3/4 "Flexipan" molds 4 cm in diameter (or other molds, previously buttered. 4. On each mellow, place a walnut kernel and 5. Bake in a ventilated oven at 160°C, 8 to 10 minutes. 6. After cooking, lightly brush with 54% brown rum.

1. Sift flour, cocoa powder and baking powder. 2. Mix the eggs and the sugar 3. Add the milk and warm liquid honey, 4. Add the flours, the cocoa powder and baking powder sifted together as well as vanilla, zest and spices. 5. Pour into a "Flexipan Petits-fours" 4 cm diameter pouch bag and 6. Bake in a ventilated oven at 160 ° C for 12 to 14 minutes.

1. Sift the flours, the baking powder. 2. Mix the eggs and the sugar. 3. Add the milk and warm liquid honey, 4. Add the flours and trabit cafe powder and baking powder sifted together as well as vanilla, zest and spices. 5. Pour into a "Flexipan Petits-fours" 4 cm diameter pouch bag and 6. Bake in a ventilated oven at 160°C for 12 to 14 minutes.

1. Work on the raw almond paste sheet by gradually adding the eggs. 2. Add the drops, cocoa powder and sifted flour together, before incorporating the melted butter. 3. Dress 3/4 in buttered molds or "Flexipan" of 4 of diameter. 4. Place a raspberry before cooking. 5. Bake in a ventilated oven at 180°C for 8 to 10 minutes. 6. It is advisable to cook the mellow chocolate at the same time as the soft nature for coloring. 7. After cooking, lightly brush with a little raspberry alcohol.

1. Work on the raw almond paste leaf by gradually incorporating the eggs. 2. Do not overmix. 3. Finally add the flour and the liquid melted butter. 4. Garnish with 3/4 "Flexipan" molds of 4 cm in diameter (or other molds, previously buttered). 5. On each mellow, place some blond grapes (Smyrna), macerated with 54% brown rum, previously drained. 6. Bake in a ventilated oven at 180°C for 8 to 10 minutes. 7. After cooking, lightly brush with 54% brown rum.

1. Grease a 600ml basin with the oil. 2. Pour the syrup into the base of the bowl. 3. Lay the raspberries on top. 4. Cream the sugar and butter until light and fluffy. 5. Add the beaten eggs slowly beating each time to incorporate. 6. Gradually fold the flour into the mixture, adding warm water to make a dropping consistency. 7. Transfer the mixture into the bowl on top of the raspberries. 8. Cover with a piece of cling film and cook in the microwave for 5 minutes 9. Then leave to stand for 2 mintues before serving

1. Whisk the eggs and sugars lightly. 2. Remove the rind from the limes. 3. Sift the flour with the baking powder and mix into the first mixture. 4. Stir with a whisk and add the cream. 5. Remove 1 /3 of this dough and mix in the melted butter. 6. Add the rest of the dough. 7. Pour into pre-greased round 18-cm molds 8. Bake at 170°C for 35 min. 9. Once out of the oven, unmold and leave to cool on a rack. Set aside.

1. Mix flour and baking powder. 2. Melt the butter with the butter this cocoa, 3. Mix the egg yolks with the sugar to blanchi 4. Incorporate the flour and salt. 5. Add the melted butter and then the cream 35%. 6. Remove a party for the center of the cake with the raspberry and red cocolant and incorporate the zest with the rest the the filling. 7. Put in a cake mold and stuff with the raspberry filling. cook at 170℃ for 50 minutes

1. Roast the hazelnuts in the ovens. 2. Mx in cutting robot coupe, hazelnut almond powder, brown sugar and egg yolk. 3. Add the egg whites the butter and the salt. 4. To assemble the white ones with the brown sugar to mix the bananas and the rum with the first party and the dough of hazelnut finish with flour and baking powder 5. Bake at 170 ℃ for 50mn in a cake mold