Recipes

1. Mix the ingredients of the Babka Mix except the chocolate drops/hazelnuts

temperature base 24ºC 1. place all the cold ingredient in mixer 2. mix 3-4 mn 1st speed 3. mix 8mn 2nd speed 4. check temperature, need to be 24ºC 5. rest the dough in container for 20-30mn 6. cut 150gr paton 7. shape the dough to a pretzel  8. proof 10mn 9. deep the pretzel in coustic acid 10. cut the pretzel on top 11. proof 10 more mn and bake at 200ºC for 12mn 12. cool down on rack  

1. mix all ingredient in KitchainAid for few minute until all are conbine together 2. use pasta dough machine and roll to get a nice sough dough 3. place in chiller for 1-2 hour to rest the dough 4. rool the dough again to the tickness desired

autolyze 1. mix the flour and water in your mixer until flour absorbed all the water, aproximative 2-3mn 2. stop and cover your dough for 1 hour 3. start mixing dough and add liquid starter for 4mn low speed 4. add salt and yeast and mix in second speed for 4-6mn 5. temperature 24ºC 6. rest the dough in a container for 1 hour 7. do some fold to give force and got better development 8. rest for one more hour 9. divide you dough to 350gr paton 10. rest 20mn on wooden table and cover 11. shape ypur baguette 50-60cm and place on bakery linen 12. you can proof you baguette at 19ºC for 3 hour or place in retarder proofer for 16 hour 13. score your baguette and bake at 250ºC for 20mn 14. remove from oven and place on rack to cool down

1. make a dry caramel 2. decuire with the cream and trimoline 3. add the dry butter 4. add vanilla 5. place in chiller to set and cool down

1. warm the cream and brown sugar 2. add gelatine sheet and cointreau 3. add apple juice and vanilla bean 5. place in syphon and 2 cartridge co2 6. place in chiller 2 hours

1. grated the parmesan cheese 2. place the ricotta cheese and all the ingredient in a bowl 3. mix gently and place the filling in a piping bag 4. reserve in chiller

1. place water in a sauce pan and boil water at 100 ̊C 2. place the tomato for few second and remove to place in ice water 3. peel the tomato skin 4. remove the seed 5. cut tomato in brunoise 6. chop onion and garlic and caramelized in a sauce pan with olive oil 7. add the tomato and cook for few minute 8. add concentred tomato 9. seasoning with sal and pepper

1. mix all the ingredient together for 5mn 2. place in plastic film to rest for 1 hour 3. start the lamination by rooling the dough to get the pasta texture 4. rool the past dough 1-1.5mm tickness

1. make a Roux, place butter and flour on a sauce pan low temperature 2. when butter and flour are mix togeter, add the milk slowly 3. increase heat 4. complete the milk in the sauce pan 5. ticken the panade 6. seasoning the bechamel. Add salt and pepper, filally the nutmeg

1. make a dry caramel with the sugar 2. add the cream to stop caramel to burn the the butter 3. add gelatine bloom 4. add the mascarpone and mix well 5. add fleur de sel (salt) *gelatine: use fish gelatine powder  *2 gr gelatine powder for 12 gr water, boil the water and add gelatine. reserve in chiller to set completly    

1. boil in a sauce pan the raspberry puree and the milk 2. mix the eggs yolk with sugar and add the starch 3. add the butter and the chcolate couverture white 4. place in kitchenaid with padle and mix slowly to cool down 5. reseve in chiller

1. in a sauce pan, add fruit puree glucose and 50%of the sugar 2. start boilling slowly 3. mix remaining 50% sugar and pectine 4. add it to the fruit puree 5. keep boiling for few minute and add vanilla & lemon juice 6. stop the cooking and transfer the puree to a container cool down and reserve foe use * lemon juice can be replace with citric acide same quantity

1. mix all the ingredient with hand blinder 2. keep chill in storage 1-2 day maximum 3. aplying gently to croissant or any type of vienoiserie

1. place the honey, glucose, and coconut sugar in a sauce pan 2. boil to 103 and add coconut oil 3. add all the cereal, raisin, dry apricot 4. mix well and place on parchemin paper between bar 1-2cm  5. press the cereal bar and let cool down 6. cut to desired size

1. toast pistachio nut in oven at 150ºC for 20mn 2. blend the nut in robot-coupe to a complete paste 3. add pistachio oil or vevetable oil 4. keep mixing until comp;ete creamy texture 5. reserve in chiller

1. in a sauce pan, Add water, glucose, sugar and lemon juice 2. boil 3. add the second part of sugar and pectine nh 4. boil again 5. set a side to cool down and place in container\ 6. place in chiller

1. Toast the peanut in oven at 150ºC for 8-10mn 2. Cool Down 3. Mix in food processor and add the sugar and oil 4. Keep in room temperature  

1.Make a dry caramel and add the cream 2. Cool down to 50ºC and add the gelatine bloom 3. Add the mascarpone cheese 4. Keep in chiller 12 hour 5. Wisk gently to make the Chantilly

1. Boil the milk,cream and gratted vanilla bean 2. mix the eggs yolk, eggs and sugar 3. Add the pastry cream powder 4. Pour the boiling milk into the eggs  5. Place the custard on the sauce and cook to get a smooth texture Note: prepare a 16cmØ genoise mould with pate brise or puff pastry place the flan in oven at 170 for 50-60mn cool down and glaze the top

1. Pour the fruit pulps into a sauce pan. 2. Mix the yellow pectin with the 150 g of sugar, without liquid, then pour this mixture into the lukewarm fruit purees at 50°C. 3. Whisk to prevent the formation of lumps of pectin. 4. Allow the pectin to swell for a few seconds then fold in the crystal sugar and the glucose syrup, Bring to the boil, then remove the foam that forms on the surface. 5. Cook the fruit jelly at between 105 and 106°C. Note: Stir from time to time to prevent the mixture from sticking to the bottom of the sauce pan 6. At the end of cooking and away from the heat, fold in the tartric acid. 7. Pour into a stainless steel frame, pre-lined with a sheet of cooking paper. 8. Sprinkle lightly with crystal sugar, then leave to cool for 24 hours.   9. Remove from the frame and take out the sheet of cooking paper, 10. Cut some blackcurrant passion fruit jelly into 1cm cubes using a guitar cutter. 11. Coat the fruit jellies in crystal sugar, Shake off any excess using a sieve. 12. Arrange the fruit jellies in candy boxes.