Recipes

In a frame measuring 60 cm by 40 cm and 3.5 cm high. place the cooked sesame dough at the bottom and pour the creamy sesame. Leave in the freezer. After taking, pour about 1 cm of white chocolate cream, arrange the matcha dacquoise biscuit and smooth the frame with the rest of white chocolate cream. Place everything in the freezer. Spray the top with the spray gun with the ivory spray, cut the entremets to the desired sizes. Decorate the top of Matcha macarons, and around, with a mixture of fleur de sel, black and white sesame seeds.  

1. Make cinnamon biscuit and bake on baking tray, cut 5 cmØ disc 2. Make blackcurrant confit and inserted to a 2.5cmØ half sphere flexipan 3. Prepared vanilla lemon cream and fold wipping cream 4. place vanilla lemon cream on a 7cmØ fleximould, chemiser and add the blackcurrant confit in the mildle 5. Cover the fleximould with the vanilla lemon cream and place the disc of the cinnamon biscuit on top 6. Place in freezer 7. Prepared mirroir glaze purple at 27-30ºC maximum 8. make the white chocolate half dome, cut with a 5cmØ on the sideway 9. place the dome on tome of the glazed mousse cake  10. use vanilla guimauve to garnish decoration 

Make the lady ginger or buy boudoir. Prepared the syrup, the mousse mascarpone and the ganache Soak the boudoir in syrup Add mousse mascarpone then a tin layer of ganache. repeat teh operation 3 times and pace in the chiller

Garnish the bottom of the pies with Yusu cream and place in the refrigerator. Unmould and spray the cream discs Cointreau with the ivory chocolate gun. Place the sprayed discs on the filled pies. Decorate with small dots of neutral yellow colored glaze.

1. Bake the hazelnut sweet dough with hazelnut cream at 160ºC 2. Use a spone to add the marmelade lemon confit on top 3. Insert the cremeux lemon 4. Place in freezer. 5. Prepare italien meringue and cover the tart complitly. 6. blow torch ligtly and add some lime zest on top

Make almond sweet dough tart shell and bake to hazelnut color. Add the cremeux lemon inside the tart shell place the biscuit madeleine on top. Add the mousse yuzy on an insert and place in the freezer. Make a yellow velour and spray the mousse, place on top of the tart and the segment ont top of the mousse

1 x 21cm tart shell hazelnut sweet dough. Insert the raspberry coulis and let set. Add the cream passion fruit to the to and place in freezer. Add the marlemade passion fruit on top and decorated

1 x 21cm tart shell hazelnut sweet dough. Add the almond cream in the bottom and bake 30mn at 170℃. Add cream light lemon with a plain nozzle. zest some lime on top and add lemon chips for decoration

Unmould and glaze the inserts with pistachio mousse and sour cherries. Place these frozen fillings on the already cooked pie shells. Finally, finish with chocolate decorations for large pies and cherry glazed for tartlets.

make almond sweet dough tart shell and bake to hazelnut color. add cream of apricote and freeze for one hour. prepared the compote apricote to semi confit. and add on top of the apricote cream. do your pastry cream apricote and the italian meringue. make the chiboust cream. place a rodoïde plastic around de tart shell and place the chiboust to the top ot the rodoïde. place in freezer remove the plastic rubban and blowtorch lightly the top

Make a pie shell with the sweet dough spray the almond cream and place the half poach pear  bake at 170ºC for 30mn glaze the top     

Make an assembly upside down.  place 3 circles of stainless steel 16 cm in diameter and 4.5 cm high on a plate and plastic sheet. Place the creamy stains at the bottom of the circles in the pastry bag N ° 9 and place in the freezer for the total setting. Spread all the hazelnut mousse in the three circles and remove the frozen biscuit insert and garnish. Place the assemblies in the freezer. Unmold the desserts, glaze them with the mirror glaze and decorate with chocolate shavings.

cut the sacher chocolate sponge in 3 layer of 1cm. add the apricote glaze and a tin layer of ganache. repeate the operation two more time and place in freezer. prepared the glacage and glazed the cake, glacage will set rapidly

make the choux paste chocolate first. add the croquant cocoa on top of each choux and bake at 160℃ prepare the chocolate pastry cream. garnich each choux and deep it in fondand chocolate flavor. add butter cream all around de choux for finition (optonal)

Make an upside-down montage: place 3 circles of 18 cm diameter Place 300 g of Cointreau vanilla mousse in each circle and insert the hazelnut biscuit raspberry confit and creamy dark chocolate . Put in the freezer. Unmould the entremets then arrange the 12 cm puck of Cointreau vanilla mousse on top. Glaze everything with the red mirror glaze. Decorate with a black crystallized chocolate belt, some rose petals and cherries

use a baking frame to make a clean and neat opera. First, arrange one of the 3 joconde biscuit. Soak it with syrup. Then cover it with ganache. Then place the second Joconde biscuit and line it with butter cream. Finally, place the third Joconde biscuit and then cover it with ganache again. Close with the last Joconde cookie. Pour the frosting on top of the cake. Now place your opera in the refrigerator for a minimum of 1 hour.

Prepared invert puff pastry and bake 1 tray 600x400mm Bake a 200ªC for 20-30mn Cut 3 strip desired size use a 8-10mm Ø nozzle to place the mousseline between puff pastry sheet add whippe cream with a st honore nozzle for decoration

Use a frame for opera cake 600X400X30cm Prepared 3 biscuit joconde same dimention Place first biscuit and soak with coffee syrup Line coffee butter cream  Place second biscuit and soak with syrup Line ganache Place third biscuit and finnaly line the coffee butter cream on top place in chiller add the opera glacage     

Arrange in a frame of 60 cm by 40 cm, the first layer of biscuit Spread 900 g of praline cream and add caramel butter and sprinkel hazelnut chunk  Cover with the second sheet of biscuit Spread 900 g of praline cream and add caramel butter and sprinkel hazelnut chunk  Cover with the third biscuit. Smooth the top with 200 g praline cream. Place all overnight in the refrigerator to restore moisture to the biscuit. Remove the frame, spray the top with a chocolate spray gun with a black spray. Cut the entremets to the desired size.

Place the biscuit from the base of the cake ring. garnish the edges with strawberry slices and then soak the vanilla syrup biscuit. Fill the mold with cream mousseline and add strawberry  Lightly tap the plate against the work surface to evacuate the air bubbles. Cover the cream with the second biscuit and gently press to adhere. Place the cake in the freezer to cure. Take the cake out of the freezer and unmold it. Coat the surface of the cake with a thin layer of cream mousseline    

prepared the biscuit, the mousse banana & nutmeg, the compote orange and the syrup. place the biscuit first and add syrup, the a thin layer of compote and the mousse repeat the operation 3 time before placing chocolate shaving on top