Recipes

mix all ingredient together If you made with mixer start slowly in 2nd speed finish by hand to stiff the cream

Heat the puree to 40 ̊C in a saucepan while whisking continu-ously. Combine the fisrt part sugar and pectin in a bowl. Remove thepot from the heat when it reaches temperature and slowly addthe pectin mixture while whisking. Continue whisking until fullycombined then add the glucose. Return the pot to the heat andbring to a boil while whisking. Slowly add the 2nd part sugar in three additions while whisking. Bring the mixture back to a boil while whisking and heat to 105 ̊C. Add the apple paste and lastly addthe acid while stirring. Pour the mixture into a mould/tray with sides lined with a guitar sheet. Place another sheet on top and leave at room temperature to set. Once set, store in the fridge. Peel back the guitar sheet, cut the pâte de fruit into individual squares and coat in a bowl of caster sugar.

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  

In a verine Add 30gr coulis Manguo Passion fruit Add 40gr Jivara chocolate mousse Insert 20gr hazelnut streusel Then add additional 30 gr Jivara chocolate mousse decorate with whipped cream and chocolate decoration

Mix all ingredient tohether brake down the dough in small 1cm cubic shape place the dough on a baking tray and bake uyp to 160ºC for 20-30 mn reserve in dry place  

In a sauce pan, add all the ingredient and bring to a boil place in chiller and reserved for use

Boil the first part cream in a saucepan and pour over the milk couverture which has been placed in a bowl. whisking by hand to create a ganache. Place in chiller few hour to cool down Mean-while whisk the 2nd part cream in the bowl of a stand mixer or by hand to a semi-whipped consistency  Mix the ganache and the whipped cream reserved for use  

Combine the sugar and custard powder in a bowl with a whisk to remove any lumps. Add in the yolks and whisk again. In a saucepan, boil the milk and salt with the vanilla bean paste. Pour the boiled milk over the egg mixture, stirring continuously and then pour it back into the sauce-pan. Place the saucepan onto the stove on a medium heat, add in the passionfruit purée and whisk vigorously until the mixture boils. Once it boils lower the heat and continue whisking for one minute. Remove from the heat and sieve the mixture into a clean bowl. Gradually incorporate the diced butter a piece at a time while whisking by hand. Cover with plastic wrap touching the surface and cool at room temperature before placing in the fridge for at least 3 hours.

Prepare baking paper tubes to 7 mm in diameter by rolling up a sheet of baking paper and fixing with clear tape. Also, prepare a jug filled halfway with sugar to keep the marsh-mallow sticks upright. Presoak the gelatine sheets in a bowl of ice cold water. Place the sugar, water, vanilla and dex-trose in a saucepan and bring to a boil, ensuring the sugar dissolves completely. Remove the mixture from the heat and cool to below 80 ̊C. Remove any excess water from the gelatine and once the mixture stops boiling add in the drained gelatine. Warm some glucose in a microwave until hot then place in a stand mixer and whisk. Whisking the glucose at high speed, slowly pour the mixture over the glucose in a drizzle down the side of the bowl. Continue whisking the mixture at high speed until it reaches a soft ribbon consistency or 40-45 ̊C. The mixture should be piped immediately to it doesn’t set. Using a disposable piping bag with an 8mm plain round pip-ing nozzle, pipe the marshmallow into the prepared tubes so it comes out the other end. Place into a jug of sugar to keep the tubes upright. Try to do these steps as quickly as possible before it sets. Allow to set at room temperature for 6-7 hours. Sieve the icing sugar and corn starch onto a sheet of baking paper. To remove the marshmallow from the tubes, cut the sticky tape and unroll the baking paper until the marshmal-low is exposed. Heat the opposite side of the paper with a heat gun and gently shake until the marshmallow falls out. Coat the marshmallow in the prepared starch and icing sug-ar mixture to prevent it from sticking. Store it in dry place

Sift the cornflour and icing sugar together in a bowl. On a double boiler, heat the egg whites with the cream of tartar, vanilla and caster sugar in a bowl that fits your mixer, stirring with a whisk until it reaches 60°C. Transfer to the bowl of a stand mixer fitted with a whisk attachment and whisk until the mixture reaches room temperature. Once it reaches a soft to medium peak, remove from the mixer and transfer to a bowl. Gradually fold through the sieved dry ingredients. Cut the mould into individual moulds and transfer the meringue to a piping bag fitted with an 8mm round nozzle. Place the mould upside down on a mechanical turn table and as it spins, pipe the meringue to create a tube. Set the piped meringue moulds onto a silicon mat on top of a baking tray. Place in the oven at 90°C for approximately 2 hours or until the meringue is crunchy (they may require an additional 10 minutes, depending on your oven). To remove the meringue from the mould, very gently fold in the corners of the mould to release it and slowly wriggle the meringue free. Cover the meringue in plastic wrap and store in an airtight container until required. NOTE: The meringue won’t hold for long once filled, so either fill the tube and use it immediately or line the tubes with tem-pered chocolate before filling them to ensure they hold.

In a saucepan, make a custard: cook at 85 ° C milk, cream, egg yolks and caster sugar. Pour everything on the banana puree, mix and cool. Add the melted gelatin mass in the microwave, Cognac and whipped cream. reserve for use

2x entremet place dacquoise coco in cake ring 18cmØ Add mousse ivoire on side and down  Place the passion fruit mange insert and press down gently Cover with mousse and place in freezer demold and glaze the cake decorate

mix all the dry ingredient together, make a french meringue with egg white and sugar combine both and fold well togeter place in a piping bag to poche disq or i a baking tray bake 10 mn at 170ºC for 10 mn

prapare a creme anglaise base with the milk, eggs yolk and sugar Add the gelatine mass first Then couverture ivoire and the lime zest finnaly, cool down to 30-32ºC to add the whipped cream reserve for use

In a sauce pan, add the passion fruit purée, agar-agar, cassonade and glucose Bring to a boil for 2mn Cut the fresh mango in dice 1x1cm Place the mango on flexipan for insert and pour the passion fruit gelée on top to cover all the mango place in freezer  demold and reserve for use

Mix all the ingredients in order exept eggs white and sugar Whisk the whites and the remaining sugar To incorporate them delicately in the 1st mixture Then spread on a tray 1 cm thick Cook 2 × 5 min at 170°C

Make a custard with the milk, egg yolks, caster sugar and split and scraped vanilla beans cooked at 85 ° C. Cool slightly and add Cointreau® and gelatin. Smooth the preparation with a mixer. Let the custard cool at 30 ° C and stir in the whipped cream. Put into 16 cm diameter (approximately 160 g) Flexipan® molds and sprinkle 60 Griottines® into each shape. Reserve in the freezer. Recipe for 30 individual cupcakes 6 cm in diameter and 4.5 cm high. The processes are identical. Chocolate biscuit without flour: divide the recipe in half, about 8 g. Cointreau bavaroise: flow in Flexipan® 4 cm diameter about 1 cm high (about 15 g). Arrange 3 Griottines by shape.  

boil all ingredient and set in a bowl. place in a blinder and mix well until nice cremy texture place in pipping bag

Bloom the gelatin in cold water. Combine the egg yolks and sugar in a bowl. Heat the milk in a saucepan then pour it over the egg yolks. Place the mixture back on heat and cook until thickened and a thermometer reads 82C. Remove from heat and stir in the bloomed gelatin then strain it over the melted Dulcey chocolate. Mix until smooth and creamy then allow to come to room temperature. Fold in the heavy cream.

ombine the brown sugar, butter and pectin in a saucepan. Add the banana and cook for 2 minutes on low heat. Pour the compote over the banana sponge and freeze for a few hours. Spread the dulce de leche over the compote and freeze again.