Recipes

1. Bring the whipping cream with the invert sugar to a boil. 2.  Chinese. 3.  Pour the hot mixture several times over the previously melted chocolate and cocoa butter. 4.  Mix "round" in the center of the preparation using a Maryse to create an elastic and shiny "core". This texture should be kept until the mixture is finished. 5.  Mix to perfect this emulsion. 6.  As soon as the ganache is around 35°C, add the diced butter and mix everything. FINISH • Bring the whipping cream with the invert sugar to the boil. • Chinese. • Pour the hot mixture several times over the previously melted chocolate and cocoa butter. • Mix "round" in the center of the preparation using a Maryse to create an elastic and shiny "core". This texture should be kept until the end of the mixture. • Mix to perfect this emulsion. As soon as the ganache is around 35°C, add the diced butter and mix everything.    Pour the ganache at a temperature of about 27/28°C maximum in a frame of 34 x 34 cm and 10 mm in height glued onto a sheet of guitar previously lined with chocolate. Leave to crystallize for 24 to 36 hours at 17°C and 60% humidity. Pre coat the ganache with chocolate and then cut out 22.5 x 22.5 mm squares with the guitar. Coat the interior with chocolate ganache.

Cook the sugar, salt and glucose with light caramel. Boil the cream and the vanilla pods and cook the caramel. Add the balsamic and cook everything at 126°C. Stop cooking and add the butter, then the cut figs. Sink in a 38x38cm frame cute 2.5x2.5cm deep in dark couverture equatorial

Make a dry caramel Decuire with the cream, then add cocoa butter Pour into the couverture ivoire and mix well (hand blinder) Add calvados Coating: tempered 700gr dark couverture cafe for the mould  

In a sauce pan, add strawberry puree, glucose and cream 35% Pour into the couverture Opalis  Mix well and add butter Mix cocoa butter and red coloring for decoration by spray garnish with the ganache rubis and seal the tablette  Tempered couverture Ivoire for the tablette and fill the mould

Bring the cream and inverted sugar to the boil. Pour gradually over the melted chocolate and liquid clarified butter and emulsify. let the ganache temper down to 28/30°C and fill the dark chocolate hollow forms with a pastry piping bag. leave to crystallise 24 hours at 17-19°C

Melt all together in a bain marie Utilisation should be use with gun spray 3 Bars  Distance 30-40 cm  temperature for chocolate moulage - 32ºC temperature entremet - 40ºC

make 1.5 kg ganache for the frame (see ganache recipe)

tempered couverture and pipe disq on parchemin paper place dry fruit on top and let cristalyse  

To melt chocolate. Bring the milk to a boil, mixed with the starch. Pour over the melted chocolate and smooth with the whisk. At the same time, mount the blanks with the "birdbill" casing. Add a portion of the blanks to the first unit and then the yellow ones. Smooth and finish the mixture with the Maryse with the rest of the whites. Poach in buttered, sweet ramekins. Bake at 190 ° C for 6-7 min depending on size. The expected result is to preserve the heart of the blown very flexible. Keep the soufflés before cooking in the fridge for a few hours or in the freezer for several days.    

To melt chocolate. Bring the milk to a boil, mixed with the starch. Pour over the melted chocolate and smooth with the whisk. At the same time, mount the blanks with the "birdbill" casing. Add a portion of the blanks to the first unit and then the yellow ones. Smooth and finish the mixture with the Maryse with the rest of the whites. Poach in buttered, sweet ramekins. Bake at 190°C for 6-7 min depending on size. The expected result is to preserve the heart of the blown very flexible. Keep the soufflés before cooking in the fridge for a few hours or in the freezer for several days.    

Make a ganache properly smoothed. Start with the whipping cream and the chocolate, then add at the end of the mixture the Neutral Neutral Neutral Melting at 70/80 ° C. (All mixing should be done at the Maryse to avoid the formation of air bubbles.) strained in chinois Glazing involves depositing a film of icing covering the entire surface of the product. Used pure, colored or mixed with other ingredients, the glaze will give your recipes a more attractive look and feel. This is the final scenery. The glaze gives a mirror effect. • 3 application techniques: - Spraying - Pouring - Soaking  

Make a ganache properly smoothed. Start with the whipping cream and the chocolate, then add at the end of the mixture the Neutral Neutral Neutral Melting at 70/80 ° C. (All mixing should be done at the Maryse to avoid the formation of air bubbles.) strained in chinois Glazing involves depositing a film of icing covering the entire surface of the product. Used pure, colored or mixed with other ingredients, the glaze will give your recipes a more attractive look and feel. This is the final scenery. The glaze gives a mirror effect. • 3 application techniques: - Spraying - Pouring - Soaking  

Make a ganache properly smoothed. Start with the whipping cream and the chocolate, then add at the end of the mixture the Neutral Neutral Neutral Melting at 70/80 ° C. (All mixing should be done at the Maryse to avoid the formation of air bubbles.) strained in chinois Glazing involves depositing a film of icing covering the entire surface of the product. Used pure, colored or mixed with other ingredients, the glaze will give your recipes a more attractive look and feel. This is the final scenery. The glaze gives a mirror effect. • 3 application techniques: - Spraying - Pouring - Soaking  

Make a ganache properly smoothed. Start with the whipping cream and the chocolate, then add at the end of the mixture the Neutral Neutral Neutral Melting at 70/80 ° C. (All mixing should be done at the Maryse to avoid the formation of air bubbles.) strained in chinois Glazing involves depositing a film of icing covering the entire surface of the product. Used pure, colored or mixed with other ingredients, the glaze will give your recipes a more attractive look and feel. This is the final scenery. The glaze gives a mirror effect. • 3 application techniques: - Spraying - Pouring - Soaking  

watch video how to tempering chocolate with microwave