Recipes

1. Mix the hazelnut powder, the icing sugar and the corn flour together. 2.  Add the eggs and the melted butter. 3. Make a meringue with eggs white and sugar 4. Incorporate it all delicately place on baking tray or poach with a 10mm∅ nozzle. 5. Bake at 170℃ 10-12 mn  

1.Whip the egg whites with the caster sugar. 2. Add the powders sieved gently to the sponge. 3. Garnish 3 circles of 16 cm in diameter at a rate of 140g each and sprinkle on top of cherry t 4. Bake in a ventilated oven at 160°C for about 16 minutes. Reserve for assembly.

1. Boil the milk. 2. Mix the powders and spices, add the orange marmalade. 3. Heat the glucose and honey and stir in the previous mixture. 4. Gradually add eggs, milk and butter to room temperature FOR ENTREMETS: roll the mixture into circles 6 cm high and 13 cm in diameter for a dessert of 15 cm. Slip in an oven at 165°C for 45 to 50 minutes. Allow to cool completely before making slices of 1 cm thick ham machine. On a silicone mat, spread 400 g of gingerbread cookie and bake at 230°C. After cooking turn the biscuit over parchment paper and cut strips 3.5 cm wide. FOR SMALL CAKES: on a silicone mat, spread 400 g of gingerbread biscuit and cook at 230°C. Let cool and detail discs 6 cm in diameter and store.

1. Butter then flour the sponge cake mold. 2. Melt the butter. 3.Wisk whole eggs and sugar on a double boiler to 50ºC 4. Whip a long time to make a fairly firm sabayon. 5. Fold gently the flour and melted butter with a spatula 6. Pour the mixture into the mold and bake. 7. Bake at 165-170℃ about 30 minutes depending on the size of your molds by checking the cooking with the tip of a knife.

1. Place the eggs with the sugar in a bain-marie at 50 ℃, 2. Add the pistachio paste and then the flour. 3. Add the melted butter. 4. place on a plate or pan genoise 5. Bake for 30-40 minutes at 170℃

 1. All ingredients must be at room temperature. 2. Work the butter room temperature with salt and trimoline. 3. Add the egg yolks and the hazelnut oil. 4. Mix together the icing sugar, flours (hazelnuts and T55) of hazelnuts and the flour before incorporating them. 5. Whisk egg whites, egg whites, cream of tartar, salt and sugar and add this meringue to the previous dough. 6. Spread thin layers of sponge cake on buttered baking paper on 60 x 40 cm plate 7. Bake at 160°C, covered with Silpain, for about 22 minutes  Keep refrigerated until the moment of use.

1. Whisk the egg yolks with the sugar until they form a ribbon. 2. Whisk egg whites with salt, egg white powder, sugar and dye. 3. Stir half the egg whites into the yolks 4. Add the sifted flour and cocoa powder. 5. Finally, incorporate the remaining egg whites. 6. Bake at 180°C, open for 10 minutes and open the last 3 minutes. 7. Leave to cool on a grid covered with paper towels and film once cooled.

1. In a dough mixer, place the almond paste with the 120g of egg yolk and the caster sugar mix well and put it all in a kitchenaid. 2. Add the remaining 30g of egg yolk remaining melted butter and egg whites. 3. Add vanilla and milk. 4. Bake on a baking tray for 10 minutes at 165℃

1. Mix the yolks with half sugar. 2. Whip the eggs whites ans sugar to make a french meringue 3. Mix together both mix and add the couverture, 4. Melted butter and all the spice, finally the dry apricote 5. Bake in a genoise pan at 160℃ 20-30 minutes or 15 minutes on a baking tray freeze before demolding

1. Mix the yolks with half sugar. 2. Whip the eggs whites ans sugar to make a french meringue 3. Mix together both mix and add the cocoa powder. 4. Bake in a genoise pan at 160 ℃ 20-30 minutes or 15 minutes on a baking tray freeze before demolding

melt the coffee cover, mix the whites with the almond powder and icing sugar, add the corn flour. Incorporation the cream and finally the melted couverture and raisin plate on baking sheet and bake at 170 ℃ 20 mn

1. Mix successively all the ingredients together 2. Pour all in financier mould 3. Bake in a ventilated oven at 170°C for about 15Mn Refrigarate for assembly.

1. Mix eggs, invert sugar and sugar. 2. Add the almond powder the sifted flour with the baking powder and the cocoa powder. 3. Pour cream and melted butter hot at 45/50°C. 4. Finish by adding 67% Extra Hot chocolate, hot melted at 45/50 ° C. 5. Pour in two ring frames. 6. Bake at 180°C for 12-15mn

1. Mix the almond powders & icing sugar 2. Mix the eggs wite to a stiff meringue 3. Incorporate the flour 4. Add the pistachio paste 5. Pipe on baking tray 6. Bake at 165 ℃ for 12mn

1. Using the whisk, whisk the egg whites with the first portion of the caster sugar, 2. Add the sieved mixture to the Maryse, the second portion of the caster sugar, the icing sugar, the almond powder, the flour and zests of yellow lemons. 3. Dress the dacquoise lemon pocket in the bag circles 16 cm in diameter and 2 cm thick 4. Place the streusel on it. 5. Bake in a ventilated oven at 170°C for about 20 minutes. 6. You will get 4 funds. refrigerate for assembly.

1. Mix the icing sugar and the hazelnut powder  2. Whip the whites with the sugar. 3. Incorporate the powder and mix gently poach with a 10mm∅ nozzle

1. Wisk the egg whites with the vergeoise sugar 2. Add the almond powder and icing sugar. 3. Incorporate the flour and the walnut powder 4. Bake at 180℃ for 10 mn *daquoise method

1. Mix the butter and brown sugar 2. Add flour and vanilla and then almond slice 3. Place the filling to a baking tray with a baking paper. 4. Cook at 170 for 15-18 mn

Mix egg, egg yolks, flour, almond powder together Whip egg white with sugar and red coloring, then add it on the egg mixture gently. Melt butter and put it in the biscuit mixture. Put on a tray with baking paper, make it as flat as possible. Cook in the oven at 170˚C for 8 minutes Keep in fridge 24 hours.

1. Whisk the egg whites in the bowl of a stand mixer fitted with a whisk attachment. 2. Turn the mixer off and add the sugar. 3. Whisk on medium speed for 10 minutes until soft peaks are formed. 4. Mix the ground almonds, desiccated coconut and rice flour together in a bowl. 4. Defrost the coconut puree. 5. Fold the defrosted puree and the mixed dry ingredients into the meringue with a spatula. 6. Prepare a tray with a sheet of baking paper and 4 entremet rings. 7. Transfer the mixture to a disposable piping bag and pipe 140g of the mixture into each ring. 8. Bake at 160°C for 10 minutes.

1. Mix the white with the first part of the sugar. 2. Mix the almond powder with the cocoa powder and the second part of the sugar. 3. Fold it , delicately. 4. Spray on a baking tray  5. Cook to 180℃ for 15-20mn 6. For genoise bake 40mn at 170ºC