Recipes

Mix the softened butter well with 100 g of sugar Add the almond powder, Blanchir the mixture Add the rest of the sugar and the sachet of vanilla sugar. Stir in the eggs one by one, a pinch of salt and the 65 g of flour. Bake at 160ºC on Baking tray for 15mn

1. prepare sweet dough Make a fonçage 21cmØ and bake at 145Cº for 20-25Mn 2. Prepared pain de Gêne recipe and bake on baking tray Pipe 18cmØ at 160Cº for 12 Mn 3. Mousse coconut 4. Pineapple poach in syrup -Place the pain de Gêne in the tart shell and place some poach pineapple on top then fill with coconut mousse - Using a st Honoré tips, place the meringue around the tart as picture - Add some neutral glaze on pineapple and place in middle of the tart    

Put a glass of vegetable oil in the freezer for 30min. In a pan, mix the water, honey and agar-agar. Bring to a boil. Pour the honey mixture nto a bowl and fill a pipette or a cooking syringe. Dribble honey into the cold oil glass. If using a syringe, hold it parallel to the table. Using a pierced spoon, collect the pearls thus formed and put them in a bowl of water to rinse. Serve on desired dish.

Marinate the raisins and rum for as long as possible (minimum 45 minutes). Sift flour, sugar,and almonds into a bowl  Lightly froth the egg whites with a fork.Pour into the bowl Cook the butter until it browns and takes on a nutty aroma and pour into the well with the coffee extract. Draw all the ingredients together to for masmooth paste. Place the drained, marinated raisins into the prepared molds. Pipe or spoon the mixture to fill the buttered molds three-quarters full. Bake at 170°C until firm. Remove from the molds and cool on a wire rack. Turn all the pastries bottom-side up. Heat the rum and honey to scalding point. Spoon the mixture over the baked financiers and brush with apricot glaze or clear glaze.  

Place Wine, clove, black pepper, start anis, vanilla and orange slice together  Let marinated for 24 hour Strained and place in a sauce pan Add sugar and pectine and boil with marinaded wine to obtain a tick syrup sauce  Place in a plastic bottle and reserved in chiller for use  

In a sauce pan, add all the ingredient to a boil Place in the beater Pacojet at place in freezer  

Make a syrup with first part of sugar and water In a mixing bowl, add second part of water, beetroot, eggs white powder the syrup made early Mix with the wisk and add Xantana gum Poch in a tray and keep 48 hour in dehydrator at 50ºC

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

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

Use IQF frozen peach Cute the peach in quarter and in a sauce pan add glucose and vanilla Mix pectine and sugar and add to the fruit Cook at 106ºC  Place in a sterilized jar and upside down until complete cool down

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             

1. Prepare the apple filling and cool down 2. Make the pie dough, chilled for one hour and do the foncage. place in chiller for 20mn 3. Add the apple filling in the foncage tart  4. Slice 4-5 apple 1mm tick and arrange the apple slice around the tart 5. Melt the butter and brush all over the top and sprinkle sugar 5. Bake at 170-180ºC for 50-60mn 6. Add home made apricot nappage on top

Clean and cut the figs, add lemon juice and place in chiller over night Sterelized the jar  Place the figs sugar with pectine in a sauce pan and cook for 6-10 mn Fill the jar to the top Upside down the jar until complete cool down

Use fresh apricot In a sauce pan, add the apricot cut in half, glucose and sugar Cook the jam at 105ºC-106ºC Add lemon jus Place in sterelized Jars

Place the milk, sugar and vanilla bean in a sauce pan keep stearing until creamy texture (1.5 hour) Place in Jar    

Use fresh Strawberry Clean and remove the green from the strawberry Place in a sauce pan, and add sugar and glucose Cook to 105ºC and add the lemon juice  place in the sterelized jar, close and upsidown until cool down

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