Recipes

1. Mix all ingredients in a dough mixer with a paddle except the butter. 2. Add the melted butter 3. Place on a baking tray and 4. Bake at 170℃ for 20-25mn

1. Wash, peel and grate the carrot.  2. Whisk the eggs with the sugar. 3. Add the flour mixed with baking powder and baking soda, and pinch of salt. 4. Stir in melted butter, grated carrots, cinnamon and coarsely chopped nuts. 5. Pour the mixture into a buttered and floured baking tin and bake for 45 minutes. 6. Control the cooking by pricking the center of the cake with a knife. 7. Cool on a rack before tasting. 8. For the icing, whisk the butter and add the icing sugar little by little then add the fresh cheese. 9. When the cream is homogeneous and unctuous, cover the cake (also in the center if you wish) and reserve in a cool place.

Dacquoise biscuit method: 1. Mix the powder of almond, 125 gr of sugar, mount the white with the 180 gr of sugar. 2. Incorporate the coconut ant almond powder and finally the flour. 3. Bake at 165℃ for 10-12mn

1. Roast the beetroot in the oven for about 45 minutes then cut into small pieces. 2. Process all of the ingredients together in a blender until smooth. 3. Pour the mixture into an iSi whipper. 4. Charge with two N2O chargers and shake upside down after each charge. 5. Lightly spray a paper cup with canola oil. 6. Shake the syphon of mixture and fill the cup one third of the way. 7. Cook for 40 seconds in the microwave then remove and place the cup upside down until cool to keep all of the steam inside.

1. With a whisk, blanch the butter with the brown sugar 2. Add the eggs. 3. Continue Mixing to get a creamy texture 4. Add the sliced ​​bananas, then the flour, baking powder, ginger and salt sifted together. 5. Arrange in 3 circles of 16 cm and 4.5 cm high  6. Bake in a ventilated oven at 160°C for about 15-20 minutes

M1. ix the almond powder, the icing sugar, 2. Gradually add the egg yolks, then the whole eggs and bring up the whole 3. In a second beater, assemble and squeeze the egg whites with the caster sugar. 4. Make the mixture of the two masses and incorporate the sifted flour and orange zest. 5. Dress in the pastry bag, 6 funds of 16 cm in diameter. 6. Bake in a ventilated oven at 170°C for about 14 minutes.

1. whisk together egg yolks, eggs, almond powder 2. Add the flour 3. Melted butter and lemon peel. 4. Whisk together the egg whites with the caster sugar to make a stif meringue 5. Stir the two masses together 6. Spread on a baking tray and sheet of paper 60 cm by 40 cm and 1 cm thick and 7. Bake in the oven at 170°C for about 10 minutes.  

1. Mix together marzipan, egg, 2. Add lemon zest, oil and cornstach. 3. Make a meringue with the egg white, sugar and a pinch of salt. 4. Cook at 190°C 15 min.    

1. Mix the almond paste, icing sugar, egg yolk, and whole egg with the robot-cutter (food processor) 2. Transfer the mixute to a dough mixer or kitchen aid and with a paddle mix in full speed for 5 mn 3. Whisk egg white and sugar to make a french meringue 4. Fold both mixture together 5. Add the flour, then the cocoa powder and melted butter 6. Place the filling on a baking tray 7. Bake in oven at 160-170ºC for 10-12 mn

1. Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Mix in the nuts and pistachio paste after incorporating the ingredients dry. 4. Combine flour and baking powder together. 5. Stir in the egg mixture. 6. Mix in the almonds. 7. Bar method. Scale at 500 g. 8. Shape into logs about 6 cm thick. - Do not flatten the logs (the dough will be sticky and difficult to handle). 9. Washing eggs. 10. Cook 160°C for about 30-40 minutes, until light is golden Let cool slightly. 11. Slice diagonally 12 mm thick. 12. Place the cut side down on the plates. 13. Bake at 135°C until grilled and dry, about 30 minutes

  1. Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Stir in the coffee Sift together flour and baking powder. 4. Stir in the egg mixture. 5. Mix in the almonds. 6. Bar method. Scale at 500 g. 7. Shape into logs about 6 cm thick. - Do not flatten the logs (the dough will be sticky and difficult to handle). 8. Washing eggs. 9. Cook 160°C for about 30-40 minutes, until light is golden Let cool slightly. 10. Slice diagonally (12 mm) thick. 11. Place the cut side down on the plates. 12. Bake at 135°C until grilled and dry, about 30 minutes

1. Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Mix in the nuts and chocolate chips after. Sift together flour and baking powder. 4. Stir in the egg mixture. Mix in the almonds. Bar method. Scale at 500 g. 5. Shape into logs about 6 cm thick. Do not flatten the logs (the dough will be sticky and difficult to handle). 6. Washing eggs. 7. Cook 160°C for about 30-40 minutes, until light is golden Let cool slightly. 8. Slice diagonally 12 mm thick. 9. Place the cut side down on the plates. 10. Bake at 135°C until grilled and dry, about 30 minutes

1. Sponge method Combine eggs, sugar and salt. 2. Stir on hot water to warm the mixture, then whisk until thick and light. 3. Stir in the zest of vanilla and orange. 4. Sift together flour and baking powder. 5. Stir in the egg mixture. 6. Mix in the almonds. Bar method. Scale at 500 g. Shape into logs about 6 cm thick. Do not flatten the logs (the dough will be sticky and difficult to handle). Washing eggs. Cook 160 ° C for about 30-40 minutes, until light is golden Let cool slightly. Slice diagonally 12 mm) thick. Place the cut side down on the plates. Bake at 135 ° C until grilled and dry, about 30 minutes

1. Bring the fruit purées and the cream to a boil. Beat the egg yolks with the sugar. 2. Mix everything and then poach at 85 ° C minimum for 3 minutes. 3. Add the softened and drained gelatin and the balsamic vinegar to the still hot mixture. 4. Cool quickly. 5. At 30°C, stir in the cream. 6. Reserve for assembly with the wild strawberries separately.

1. Soak gelatine in cold water 2. In a saucepan heat the cream and the milk,. 3. Mix the egg yolks with the sugar and add the vanilla pod. 4. Pour the boiled cream over the yolks and add the gelatin cool. 5. Assemble the well-kept cream and add the cooled créme anglaise

1. Make a cream anglaise with the milk, cream, eggs yolk, sugar. 2. Add gelatine and then the couverture chocolate. 3. Fold the wipped cream gently 4.Reserve for use

Beat the egg yolks and sugar until pale yellow in colour. Bring the milk and cream to the boil. Pour half over the egg and sugar mixture. Cook the mixture at 85°C. Strain over the chopped coating. Mix together and add the gelatine. Cool. Add the whipped cream

1. Make a cream anglaise with the milk, cream, eggs yolk, sugar. 2. Add gelatine and couverture chocolate. 3. Drop anglaise up to 32ºC 4. Add the wipped cream gently to obtain a perfec mousse

1. Soak gelatine in cold water 2. Make a créme anglaise and add the gelatine 3. incorporate the praline hazelnut paste 4. Cool down to 30ºC  5. Incorporate the wipped cream    

Heat the milk, cream and egg yolks until the mixture becomes napkin. Add the softened gelatin, sprinkle with finely chopped Gianduja and mix in the blender. Let cool at 30 ° C and incorporate the whipped cream.

make a cream anglaise with the milk, cream, eggs yolk, sugar. add gelatine and then the couverture chocolate. Drop the anglaise up to 32ºC add the wipped cream