Recipes

Boil lemon juice, water, sugar and agar-agar for 2 mn place in chiller for 1 hour to set cut the mint and the lemon confit in brunoise place the lemon gel in a bowl and add the mint, lemon confit and lemon segment  place the filling in half sphere flexipan 3.5cmØ and freeze it

Peel lemon to keep only the skin, reserve the fruit segment. boil the lemon skin in clear water 3 time to remove biterness in a sauce pan, add the water and half of the sugar and boil to 103ºC place the lemon skin in water and keep it for 2 hour remove the sking and place in a jar add the other half of sugar in the sauce pan and boil one more time pour the syrup on the lemon skin reserve 24 hour before use

Prepare the pans by lining the bottoms with either a very thin layer of sponge cake or a thin layer of short dough. Prebake the short dough until it begins to turn golden. Put the cream cheese in the mixing bowl and, with the paddle attachment, mix at low speed until smooth and lump free. Add the sugar, cornstarch, lemon zest, vanilla, and salt. Blend in until smooth and uniform, but do not whip. Scrape down the sides of the bowl and the beater. Add the eggs and egg yolks, a little at a time, blending them in thoroughly after each addition. Scrape down the bowl again to make sure the mixture is well blended. With the machine running at low speed, gradually add the cream, milk, and lemon juice. To bake without a water bath, place the filled pans on sheet pans and set them in an oven preheated to 200°C. After 10 minutes, turn the oven down to 105°C and continue baking until the mixture is set, about 1 1⁄2 hours, depending on the size of the cake. To bake with a water bath, set the filled pans inside another, larger pan. Fill the outer pan with water and bake at 175°C until set. Cool the cakes completely before removing from pans. To unmold a cake from a pan without removable sides, sprinkle the top of the cake with granulated sugar. Invert the cake onto a cardboard cake circle, then immediately place another circle over the bottom and turn it right-side up.

Have all ingredients at room temperature. Place the fbutter, sugar, salt, and nut powder in the mixing bowl. With the paddle attachment, cream these ingredients at low speed. For light cookies, cream until the mix is light and fluffy, in order to incorporate more air for leavening. For denser cookies, blend to a smooth paste, but do not cream until light. Add the eggs and liquid, if any, and blend in at low speed. Sift in the flour and leavening. Mix until just combined. Do not overmix, or gluten will develop. bake 15-18mn at 160-170ºC

Step 1: Fill the pacotizing beaker Mix water, sugar and cocoa powder together and bring to a boil. Pour mixture over chopped chocolate and stir. Pour into a pacotizing beaker and allow to cool. Step 2: Freeze Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours. Step 3: Pacotize twice as needed

Step 1: Fill the pacotizing beaker Place spinach and lamb's lettuce in a pacotizing beaker and process once with the 4-blade cutter. Add in the remaining ingredients and  mix well.  Place in a pacotizing beaker. Step 2: Freeze Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours. Step 3: Pacotize

Step 1: Fill the pacotizing beaker Mix cream, milk, sugar and eggs together. Heat to 28 °C and allow to cool slightly.  Stir in remaining ingredients and  mix well. Pour into a pacotizing beaker. Step 2: Freeze Seal the pacotizing beaker, label and freeze at -22 °C for at least 24 hours. Step 3: Pacotize twice Hint: Season with some yuzu juice and Noilly Prat.

Mix cream, milk, eggs and sugar well. Heat up to 82°C, constantly stirring. Stir in hibiscus syrup and white chocolate. Add cinnamon sticks and hibiscus blossems steep for 20 mintues Remove cinnamon sticks and hibiscus blossems. Peal and grate ginger and add to the mixture, to taste. Fill into a beaker. Step 2: Freeze Seal the  beaker, label and freeze at -22 °C for at least 24 hours.

With a cutter (Robot coupe), makes 180 g of sugar with the walnut powder, add egg yolks, mix for around 3 minutes Whip the egg whites, tighten them with the remaining sugar, incorporate half of the whites into the yolks, then the melted coating, and the cocoa powder sifted with flour. Finish by incorporating the remaining whites, set up on baking paper, and bake in a 180°C oven, closed key, for 20 minutes.

  In a saucepan, mix the strawberries with strawberry juice Heat your saucepan and add the pectine and sugar Stop cooking and add the lemon juice  Boil the water. Mix again.

in a saucepan, bring the syrupto a boil. Remove from the heat and pour the puffed rice and leave to infuse. Drain and spread the puffed rice on a plate. Dry in the oven for 15 min at 170 ° C. Melt chocolate in a bain-marie. Chop the crumble with a knife, add the caramelized puffed rice, the melted blanket, the almond puree and the praline. Mix with Maryse. In the bowl of a robot, make a crumble. Mix the butter, icing sugar, cornstarch, rice flour, almond powder and fleur de sel with the leaf. On a baking sheet, lower to 2.5 mm and bake at 160°C for 20 min. Let cool. Spread on a 3 mm baking sheet. Place 1 hour in the refrigerator.

Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set Remove the pan from the oven and set aside. Reduce the oven temperature Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the cream cheese, sugar, and flour. Flour might seem like an odd addition, but a little starch prevents the cheesecake from cracking as it cools Beat on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined Add the vanilla, lemon zest, lemon juice, and salt beat on low speed until just combined. Add the eggs, one at a time, mixi Mix in the sour cream. mixing on low speed until incorporated, scraping the bowl as necessary Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Pour the batter on top of the crust. Set the unbaked cheesecake in a large roasting pan. Pour boiling water into the roasting pan until it comes about one inch up the side of the cake pan. The water bath (also called a bain marie) regulates the temperature and keeps the cheesecake baking at an even, low heat. The steam created by the water bath also protects the cheesecake from drying out and cracking. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil, and transfer the cheesecake to the refrigerator to cool for at least 8 hours or overnight.  

In a small bowl, mix together the graham cracker crumbs (finely ground in a food processor), sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom and up the sides of the pan . It should almost reach the top. Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

Warm the cream up to 55ºC Melt the couverture ivoire and pour the cream Add the butter and benedictineground the nougatine to a fine powder When the ganache is room temperature, start whisking until creamy texture Add the ground nougatine. frame to 1cm high and cut with guitar  deep in couverture equatorial  

Knead with the beater for the hook for 2 minutes in first gear, Add the first part of the cold butter cut into small cubes and continue to knead until the takeoff of the dough. temperature of the dough 24°C. Score 30 minutes at laboratory temperature. tighten the dough and spend 45 minutes in the freezer and finally in the refrigerator at 4°C all night. the next day, spread the dough to the rolling mill to give the size of 60 cm by 40 cm and place it on a cold plate for 10 minutes in the freezer. spread the butter in the rolling mill to half the size of the dough, place it on the tempera and close. Give a simple trick and place in the cold. repeat two more times to have a total of 3 rounds, lower to the plate size and re-cold.

boil milk and vanilla bean mix eggs yolk and sugar add the pastry cream powder pour half of the milk into the eggs and mix well boil milk again and incorporate the mix cook the pastry cream  remove and place to a mixer to cool down  

make a dry caramel Décuire* with cream and the cocoa butter Pour into the couverture ivoire Add calvados Let set in room temperature *décuire mean stop cooking process by pouring cream over caramel

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol

Bring the fruit puree to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol 

Bring the passion and apricot purée to the boil in a round-bottomed copper pan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the passion fruit and apricot puree, in 3 or 4 successive stages, then add the glucose. Cook together at 112°C. Cool down with the chosen fruit puree previously heated to 60°C. Cook together at 107°C to obtain 75° brix on the refractometer. Add the tartaric acid solution. Stop the cooking process by pouring in 10 g of water or alcohol (optional).

Bring the fruit purée to the boil in a round-bottomed copper plan, while stirring. Sprinkle over the pectin mixture and caster sugar, boil for 2 to 3 minutes. Mix the granulated sugar with the fruit puree in 3 or 4 successive stages, then add the glucose. Cook together at 107°C to obtain 75° brix on the refractometer. Then add the tartaric acid solution. 6. Stop the cooking process by pouring in 10 g  of water or alcohol (optional).