Recipes

1. Combine the fat, sugar, salt, spices, and milk powder (if used) in the bowl of a mixer fitted with the paddle attachment. 2. Cream the ingredients together until light. Add the eggs in two or three stages. 3. Cream well after each addition before adding more eggs. 4. Sift together the flour, baking powder, and other dry ingredients. 5. Stir together the liquid ingredients until well combined. 6. Add the sifted dry ingredients alternately with the liquids. 7. This is done as follows: Add one-fourth of the dry ingredients. 8. Mix just until blended in. 9. Add one-third of the liquid. 10. Mix j just until blended in. 11. bake at 170 for 30-40 mn and demold. 12. make a glace a l"eau (icing sugar)and poored on top of the cake while still hot  

1. All ingredients must be at room temperature. 2. Start by mixing egg whites, egg whites, cream of tartar, salt and sugar to a meringue consistency. 3. Mix the soft butter, egg yolks and crème fraîche. 4. Add the sugar, the white almond powder and then the chocolate  molten. 5. Stir in flour and sifted cocoa powder together. 6. Finally, slowly add the meringue, candied orange peel and Griottines. 7. Fill cake pans that already contain cooked hazelnut crumble (1,080 g / pan). 8. Bake at 170°C for 50 minutes, then closed, then again for 15 minutes, open. 9. Cool and unmold on grids.

1. Melt the cover, mix the flour and baking powder. 2. Mix the eggs and sugar well and bring up. 3. Make a pomade butter with butter and walnut oil. 4. Mix the melted couverture with the ointment butter. 5. Add the eggs and finally the flour. 6. Incorporate the dry raisin  and oranges zest confit 7. Place on a cake mould (740gr)  8. bake at 165ºC for 25-35mn

1. Mix the egg yolks with the first 150gr sugar. 2. Make an Italian meringue with the egg whites and the second part of the sugar. 3. Mix together the yolks and meringue. 4. Incorporate hazelnuts and almonds powder grated carrots ,flour and baking powder. 5. Incorporate all the rest with eggs filling, add some crush almonds in the batter. 6. pace in a cake mold and bake at 170ºC for 25-35mn Baking time will depend on the size of the cake  

1. Make a pomade butter and add the icing sugar and homemade caramel. 2. Incorporate the eggs and egg yolk and keep mixing  3. Incorporate the milk t with the sugar and to incorporate in the mixture, 4. Finally, add the lychee and banana cut in piece and to finish with the flour delicately. 5. Bake at 170℃ 45 mn

1. With a whisk, blanch the butter with the brown sugar and add the eggs. 2. Continue to assemble 3. Add the sliced ​​bananas, then the flour, baking powder, ginger and salt sifted together. 4. Arrange in 3 circles 16 cm and 4.5 cm high. 5. Bake in a ventilated oven at 160°C for about 15 minutes.  

1. Mix the flour with the baking powder and baking soda beat the butter and sugar. 2. Add the eggs,vanilla, add the cream and flour. 3. Cut the banana and mix them with the machine.  4. Add the walnuts and place in a four-quarter baking pan. 45. Bake at 170℃ 40 mn

1. Make an almond cream with butter, sugar, eggs, almond powder 2. Mix well with one leaf for 5 minutes. 3. Mold in a frame at a height of 3 cm and place the almond leaves on top 4. bake for about 25 minutes at 170℃. 5. Add icing sugar on top after baking

1. Boil whole milk, sugar and vanilla pod. 2. Blanch the egg yolks with the sugar. 3. Pour the milk over the egg yolks. use a Bowl mixer with a whisk . 4. Add the softened butter. 5. Mix and gradually add the first mixture. 6. Stir in the Italian meringue and add the pralina hazelnut paste

1. Boil whole milk, sugar and vanilla pod. 2. Blanch the egg yolks with the sugar. 3. Pour the milk over the egg yolks. 4. Boil mixing with a whisk. 5. Add the softened butter. 6. Mix and gradually add the first mixture. 7. Stir in the Italian meringue and add the natural pistachio paste

1. Warm the milk with half the sugar to 50°C. 2. Whisk the yolks with the rest of the sugar. 3. Pour the milk onto the yolks/sugar mixture. 4. Cook in a saucepan over a low heat to 90°C to obtain a custard. 5. Mix in the green tea. 6. Strain the green tea custard into the mixer bowl then whisk to increase volume, which will bring the preparation back down to 30/35°C. 7. Temper the butter at 22°C then gradually add to the mixture. 8. The cream obtained should become firm and smooth. 9. Delicately mix in the Italian meringue using a palette knife.

1. Cook the sugar and the water at 117-121℃ (petit boulé stage) 2. Place the eggs yolk in a mixer with the whisk and start to mix  3. Stir in the boiled sugar and let soften before putting the butter in small cube. 4. Keep mixing until wll incorporated.  

1. boil water with sugar to 115-117℃ 2. Pour over the eggs yolk to make a pâte a bombe 3. Add butter room temperature 4. mix until getting a fluffy light butter cream add coffe flavor

1. Boil whole milk, sugar and vanilla pod. 2. Blanch the egg yolks with the sugar. 3. Pour the milk over the egg yolks. use a bowl mixer with a whisk. 4. Add the softened butter. 5. Mix and gradually add the first mixture. 6. Stir in the Italian meringue and add the natural coffee extract.

1. Boil water with sugar to 115-117℃ 2. Pour over the eggs yolk to make a pâte a bombe 3. Add butter at room temperature 4. Mix until getting a fluffy light butter cream reserve in chiller

1. Using the whisk, whisk the yolks with the first portion of the semolina sugar (sabayon texture) 2. Mix the melted dark couverture chocolate and the softened butter. 3. Beat the whites with the second portion of the caster sugar. 4. Mix the sabayon and the chocolate and butter mixture, add the whites and the flour. 5. Place in 16 cm diameter (170 g) Flexipan molds, sprinkle with crushed macadamia nuts. 6. Bake in a ventilated oven at 180°C for about 18 minutes.

1. Cut the chocolate into pieces, put it in a large microwavable bowl with the butter also cut into pieces. 2. Smooth with a whisk and add the butter 3. In another bowl, beat the eggs, sugar and vanilla until you have a good frothy mixture and add the chocolate mixture. 4. Add salt and flour. 5. Mix, it has to be homogeneous 6. Pour into a buttered square or round pan (about 20cm) and sprinkle with a little walnut that you have reserved 7. Bake for 25 minutes in preheated oven at 180°C

1. Beat the egg yolks with the granulated sugar to obtain a foamy mixture. 2. Pour in all the ingredients except egg whites and granulated sugar and mix. 3. Whisk the egg whites with the granulated sugar until firm and carefully fold into the mixture. 4. Spread this mixture on a metal sheet covered with a pastry sheet 5. Bake at 170 for 30-35 mn

1. Melt the couverture and the butter. 2. Add eggs, sugar and mix well.  3. Incorporate the flour and walnuts. 4. Place all in a mold and bake at 180℃ for 35 minutes

1. Knead with the beater for the hook for 2 minutes in first gear 2. Add the first part of the cold butter cut into small cubes and continue to knead until the takeoff of the dough. 3. Temperature of the dough 24°C. 4. Keep 30 mn in room temperature. 5. Fold one time the dough and spend 45 minutes in the freezer and finally in the refrigerator at 4°C all night. 6. The next day, spread the dough in a dough sheeter to give the size of 60 cm by 40 cm and place it on a cold plate for 10 minutes in the freezer. 7. spread the butter in the rolling mill to half the size of the dough, place it on the tempera and close. 8. Give a simple trick and place in the cold. 9. Repeat two more times to have a total of 3 rounds, lower to the plate size and re-cold.

1. iuse a mixer and hook 2. Mix all the ingredients with the exception of the butter. 3. Make a first mixture in second gear until the dough is detached from the bowl. 4. Add the butter and mix until perfectly elastic. p 5. lace in a container for two hours and degasée. 6. put in the refrigerator 24 hours before use