Recipes

Begin by caramelizing the banana slices: melt 30g sugar until golden brown. Add the banana slices and cook on each side briefly then pour in the rum. Remove from heat and place aside until needed. Mix the brown sugar, honey and butter in a bowl for 2 minutes. Add the eggs and mix for 1 more minute then stir in the caramelized bananas and mix to incorporate. Stir in the flour sifted with baking powder and salt and mix it in the batter. Fold in the chopped bananas then pour the batter in a large pan, making sure the layer of batter is about 1cm thick. Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and it passes the toothpick test. Allow to cool down in the pan then cut an 18cm diameter circle and place it in an 18cm round cake ring lined with acetate sheets. This will be the base of  insert.

Combine the butter, sugars and vanilla in a bowl. Add the egg and mix well. Sift in the dry ingredients and incorporate them with a spatula. Add the chocolate chips and mix well. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. Take pieces of 40g each and shape them into small discs. Sprinkle each cookie with fleur de sel. Bake in the preheated oven at 190C for 10-12 minutes. Do not overbake them as they will dry out.

Heat the heavy cream 1 into a small saucepan until it barely starts to boil. Remove from heat and add the basil leaves. Allow to infuse for 10 minutes then drain well and heat the cream again on low heat. Combine the chocolate and cocoa butter in a bowl then pour the hot infused cream over it. Allow to sit for 2 minutes then mix until well combined and smooth. Melt the gelatin and mix it with the chocolate mixture. Allow to cool down to room temperature. Whip the heavy cream 2 until soft peaks form then fold it into the chocolate mixture, spoon by spoon. Pour half of the mousse into your Armonia mold then freeze for 10 minutes. Arrange the inserts in the center of the mold and top with the remaining mousse. Freeze the cake for at least 4 hours, preferably overnight.

Make a reverse montage: in a 35.5 cm by 28.5 cm and 4.5 cm high frame. Place a lightly greased embossed plastic at the base, spread 600 g of Cointreau praline mousse. Place everything in the freezer.  Pour the mango pineapple cooled but still soft and spread 450 g of Griottines. Leave to harden slightly and dress the rest of the mousse praline Cointreau, then the biscuit almond. Put everything in the freezer.  After the whole catch, turn the frame over, remove the plastic sheet, spray a light milky chocolate velvet and decorate with chocolate shavings, orange wedges and Griottines

Make a pate a bombe In a saucepan, cook the water and the caster sugar at 116°C, pour over the egg yolks and allow to rise until completely cool. Boil whipping cream, pour milk couverture chocolate, then hazelnut almond praline. Mix in the mixture the melted gelatin mass, the cooled dough, the whipped cream and the Cointreau. reserve for use

In a mixer with the whisk, whip the egg whites with the invert sugar. Add the powders sieved gently to the sponge and finally the butter. Garnish a frame 35.5 cm long and 28.5 cm wide then bake in the oven at 160°C for about 16 minutes.  reserve for use

In a saucepan, add the purees and the invert sugar. When the mixture is warm, add the NH pectin mixture and semolina sugar  Boil everything then add gelatin and Cointreau.   

Tart Cherry intense prepare hazelnut sweet dough for 2 tart 16-18cmØ make a walnut cream and place in the tart shell 150gr with a 6mm Ø nozzle bake at 160-165ºC for 20-25mn prepare a pastry cream and add pistachio paste place pastry cream on the tart add the cherry cream filling on top and then the cherry fruit       

Add butter and sugar in mixer until creamy texture Add walnut powder Add eggs one by one and finally the starch reserve in chiller for use Option: can add rum, vanilla, lemom zest, cinnamon....  

mix soften butter and sugar to a creamy texture add almond powder and keep mixing Add eggs slowly finally add the rum and vanilla bean for frangipane, add aproximatly 200gr pastry for this recipe *see pastry cream recipe  

Mix the flour, baking powder, and sugar together. Beat an egg in a large mixing bowl. Add water and milk to the beaten egg. Then add the melted butter and flour mixture and mix well. Move batter to an easy pour container. Combine about 1/2 teaspoon red bean paste with some chopped walnuts and form a ball. Preheat hodugwaja pan (both sides). Keep heat at medium. Brush oil on the both sides of the pan (inside part of pan). When pan is hot, pour a small amount of batter to the preheated pan (about halfway in each mold). Quickly add the red bean paste balls. pour some more batter over the top. Close and quickly flip the pan. Cook for about 30 seconds and turn the pan over again. Repeat turning the pan and cooking. Cook until they’re golden brown on each side. It took a total of 3 to 4 minutes for me. Trim the edges off and cool on a cooling rack or serve them right away.

Preheat the oven to 190°C. Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. Melt the butter in a small saucepan on the stove or in a microwave-safe container in the microwave. Let cool until just barely warm to the touch. Transfer the butter to a stand mixer fitted with the paddle attachment and add both sugars. Mix on medium speed until well blended, about 30 seconds. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the chopped chocolate and nuts (if using) and mix on low speed until evenly distributed. The dough should be slightly shiny and loose. (This dough benefits from resting for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.  Flatten each cookie until about 6 mm thick. Bake for 14 to 16 minutes, rotating the baking sheets halfway through the baking time, until the cookies are evenly golden. It is important to bake the cookies fully to ensure crispness throughout. When cool enough to handle, transfer to wire racks to cool completely. The cookies will get crisper as they cool. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.    

Incorporation: all the ingredients at the beginning Frasage:  5 minutes in 1st gear consistency: soft Kneading In 2nd gear to obtain the separation of the dough. Pastry temperature 23/24 ° C Clocking 30 minutes room temperature 20/22 ° C Spread the dough, lay the square of butter, turn into wallet cool fridge pendant 20 minutes. Give a double turn. Store in a cool place for 1 hour under plastic film, then repeat the operation adding the sugar Spread the dough to 4 mm and detail squares of 10x10. Fold the four pieces towards the center once, then repeat the operation. Squeeze with the palm of your hand and mold into the tepal molds. You can also roll the dough like a roll then cut into sections. Proffing 1h30 to 26/28°C Cooking at 180°C then at 160°C for 30 to 40 minutes for individuals and longer for large pieces. NOTE: For large pieces, emptied during cooking, syrup is in excess. The fold must be caramelized and well browned. Conservation 3 days.

explaination on density of sugar and water for syrup  

place milk and sugar in a bowl. combine yogurt, and cream. cook sugar and milk and pour to the combine cream and yogurt place in the icecream machine  remome and tranfer to a stainless steel container   

In a sauce pan add milk, cream, rice, vanilla bean grated cook until the rice absorbe all the milk Blanchir eggs yolk and sugar Add the mixture to the finish rice cook and stir well

In a sauce pan, add milk vanilla. Add the eggs yolk and sugar in a bowl and mix together Add the pastry cream powder When the milk is boiling, pour it on top of the eggs filling Transfere all in the sauce pan and cook the pastry cream until the starch are completly cook. Place the pastry cream in a container and place  a plastic film on top Keep in chiller

Heat in a saucepan over low heat milk, cinnamon and zested lemon. Whisk vigorously into a bowl, the yolks of olive oil, and then powdered and incorporated the Matzena. Filter the hot milk over the mixture, dissolve the mixture well and return the cream to a saucepan over low heat, stirring constantly until thickened. Delicately spread the hot cream in small porcelain or terracotta pots. Put Catalan creams at least 2 hours in the refrigerator. When serving, sprinkle with brown sugar cream and caramelize with a blowtorsh

scrap vanilla bean in the direction of the length, and add in the milk and cream Heat in a saucepan over low heat. Whisk vigorously into a bowl the eggs and sugar Mix well. Pour in créme brulée jar and place in a bain marie. Bake in oven at140ºC for 20-30 mn After place the créme brulée in the chiller use cassonade to caralelized the top      

Prepared lady finger disq and strip Place the first disq and the strip aroud the cake ring Soak with syrup place the mousse and some raspberry dried sosa Place the second disq and the cremeux insert Fill the mousse to the to and place in freezer Spray raspberry jam on the surface  Demold and add fresh raspberry on top    

prepared the 2 large macaron disq 18cm diameter make pralina butter cream and pralina hazelnut paste. use a pipping bag to place the butter cream pralina between the two macaron with some praline hazelnut paste between as well