Recipes

Melt Butter, Couverture chocolate and pralina in bain Marie Add feuilletine and rice crispy reserved for use

In a sauce pan, make a dry caramel Decuire with cream Add Vanilla, salt and gelatine bloom in water Place in a bowl overnigh in chiller Whip the obtain a perfect chantilly

In a sauce pan, add sugar, water and almond whole Cook until the sugar massé Kepp cooking until caramelization Place on a baking paper to cool down Place the caramel almond in a food processor and mix to obtain a smooth praline cream Tranfer to a plastic container and reserve for use

1. Heat the passion butter, to a rolling boil then turn off the heat. 2. Mix sugar, eggs and eggs  3. Add the flour 4. Pour the warm passion fruit into the eggs batter 5. Add the Cointreau  bake the cannelés mold empty for 10 minutes at 250C then lower the temperature to 160°C and pour the mixture in the mould continue to bake for 50-55 minutes             

Boil Water, sugar and blucose In a jug, place the couverture lactée gelatine mass and condensed milk Pour the syrup in the jug and mix well with hand blinder Cool down to 35-30ºC  

Make a meringue with eggs white and sugar Add eggs yolk Add cocoa powder Pace on baking tray and bake 12 mn at 160ºC

Bloom gelatine powder and water 1. Make a pâte a bombe In a sauce pan add sugar and water and cook uo to 117ºC Place eggs yolk in mixer, and add cook sugar Add the mascarpone cream to obtain a smooth filling Melt the gelatine in bain marie with coffée extract and instant coffée Add it too the pâte a bombe Cool down to 30ºC Whipped the cream and fold pâte a bombe  reserve for use      

Heat the oven to 180°C and adjust the oven rack to the center position. Line a rimmed baking sheet with parchment paper. Lightly butter the bottom and sides of a 25-centimeter round cake pan, cut a piece of parchment paper to fit the bottom of the pan, and press the paper in the pan. Cut a second piece of parchment paper into a strip 5 centimeters wide to line the side of the pan and press it in the pan. Spread the hazelnut and almond flours on the parchment-lined baking sheet. Toast in the oven for 5 to 6 minutes, or until the flours are a light golden brown and the aroma fills the room. When the nut flours are cool, sift them along with the cornstarch, cinnamon, cardamom, and cloves into a large bowl. Put the whole eggs, egg yolks, sugar, vanilla, orange zest, and lemon zest in a stand mixer fitted with a whisk attachment. Whip at high speed until the mixture triples in size.  Reduce the mixer to low speed and gently mix in the flour-cornstarch mixture, combining just until everything comes together. Take care not to overmix the batter or it will deflate. Gently scrape the batter into the prepared cake pan, filling it 2/3 full.  Bake the cake for 10 minutes, or until a light golden brown crust forms on the top and the cake begins to visibly rise. Rotate the pan 180°, being sure not to open the oven door until you see that your cake has risen properly and has a very light golden layer at the top. Bake for another 10 to 20 minutes, until the top of the cake is golden brown, the sides are pulling away from the pan, the surface bounces back when lightly touched with your fingertips. Also, a paring knife inserted straight into the center of the cake should come out clean and hot to the touch.  When the cake is done, remove it from the oven and place the pan on a wire rack to cool to room temperature, 15 to 20 minutes. When the cake is cool to the touch, use an offset spatula to loosen the outside of the paper lining from the pan. Invert the cake onto a plate or a baking sheet and then gently shake to release the cake from the pan. Remove the paper lining from the cake and invert it again onto a plate or baking sheet so that the cake is right side up.

In a sauce pan, make a dry cramel ligh color Decuire with the cream Add butter, vanilla and salt Cool down and reserve for use

In a food processor, add eggs and pandan leave Mix and strain 100gr Add almond paste 66% and mix in a robot coupe Tranfer to a mixer and whip until light texture Add melted butter Add flour with baking powder Place in a baking tray and bake at 170ºC for 30mn reserve for use

In a Bowl, mix eggs, brown sugar, honey Add flour with baking powder and salt Melt butter not to warm Mix all together and place in baking tray Bake at 170ºC for 15mn  

In a sauce pan, add passion fruit puree, vanilla, brown sugar and pectine Bring to a boil Add tartaric acid solution Add mango diced Place for insert desired size

Cut the apricot, aplle and place in sauce pan Add water and sugar Keep some sugar to mux with the pectin Boil one time Place on food processor and mix  Place it back in sauce pan and add the pectine cook again for few minute place in container and reserve for use

Mix eggs, eggs yolk and sugar Add flour and vanilla Add cream  

Mix soft butter and icing sugar Add coconut and almond powder Add eggs  Add flour and salt Fraser and roll 2.5 mm  Cut 6-8 cmø Bake at 170ºC for 10-12mn

Mix eggs and sugar Add sal, vanilla and water Add flour, baking powder and cocoa powder Add oil then the chocolate drop or chip Place in muffin cup and bake at 165ºC 12-15 mn 

Mix butter, trimoline and icing sugar to a creamy stage Add eggs  Add flour and baking powder Incorporate all the candie fruit and rum Place the cake mixture in a grease cake mould add almond silce on to and bake 30-35 mn at 170ºC  

Mix butter and sugar to creamy stage Add the eggs room temperature Add Flour and baking powder Add the lemon zest Bake at 170ºC for 30-35 mn

Combine the butter, sugars in a bowl. Add the egg and mix well. Sift in the dry ingredients and incorporate them with a spatula. Add the chocolate chips and mix well. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. Take pieces of 40g each and shape them into small discs. Sprinkle each cookie with fleur de sel. Bake in the preheated oven at 190C for 10-12 minutes. Do not overbake them as they will dry out.

Mix and blanchir eggs and sugar Make a french meringue with eggs white and sugar Mix the two filling together Mix all the dry ingredient and combine with eggs filling Add candie orange confit and melted butter Pour to a grease mould, add some almond slice for decoration Bake at 170ºC for 20-25mn