Recipes

1. Start by mixing the flours together.  2. Next, incorporate the butter into the flour. This is easiest done by hand. 3. Rub the flour into the butter. 4. Next, dissolve the salt into the water  5. Pour the water into the flour and butter 6. Mix the dough for several minute. Once the dough comes together, Place on chiller tray giving a square shape 25x25cm Wrap the dough in plastic wrap and refrigerate for 1 hour. 7. While the dough is chilling, start the other half of the puff pastry, the butter. note: Puff pastry is essentially 50% butter. European style butter is what you want. (dry butter) 8. Using a spatula, spread the butter into the rectangle on the parchment paper. Try to keep the thickness as even as possible.  Refrigerate the butter for 30 minutes. 9. Take your cold dough and butter and let place it on top of the dough 10. On a lightly floured counter, place your dough on the front of you If its not quite square, stretch it until it is. Using a rolling pin, roll out the tips of the corners so they are slightly elongated, leaving the center slightly thicker. 11. Before rolling the dough out, use the rolling pin and press the dough in 3 sections from top to bottom. Then turn the a quarter and do the same. This helps squash the dough before rolling a thick piece. 12. Next you're going to roll out the dough until it is about 4 times taller than it is wide. 13. Roll the dough in 3 sections starting from the top. Roll down about 1/3 of the way with about 80% pressure, then roll it back up to the top with about 50% pressure. Repeat that starting about 1/3 of the way down, working your way to the bottom. When you get to the very bottom, don't roll over the bottom edge, you don't want the butter to squeeze out. Just go over it lightly. Don't forget to add some flour on the table if you do by hand note: If at any time, if the dough starts to become soft and warm, refrigerate it for a while before continuing with your recipe. Sprinkle a little flour on the surface, fold it up and throw it in the fridge. 14. Once the dough is long enough, fold the top half down to the middle and the bottom half up to the middle. 15. Then take the top half and fold it over the bottom half. You should now have a stack of 4 layers, this was your 1st fold. 16. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 17. You've just created 12 layers, when you are done, you will have hundreds. 18. Once your dough is chilled, let it warm for 5 minutes and lay it out so it is the same orientation as a book, with the opening on the right. 19. Next, you are going to repeat the whole process again starting with pressing on the dough with the rolling pin. After each roll and fold, make sure you refrigerate the dough.  The dough must stay cold. 20. You want to do this 4 times. On the 4th time, trim the edges of the dough so everything is square and fold it for the last time. Cut the dough into 3 equal pieces the same direction as the fold. note: You want to use a course sugar like demerara or granulated.  DO NOT use bakers, caster, or ultra-fine sugar. These sugars will absorb moisture too fast and turn to syrup before you can finish. 21. sprinkle some sugar about the exact shape of your dough. Then take your dough and lay it on top of the sugar. Run your rolling pin over the dough to push the sugar into the dough. Next, sprinkle sugar on the top of the dough. Run your rolling pin over the dough again to press the sugar into the dough. 22. With your dough fully sugared, fold the long left side of the dough to the middle followed by the right side of the dough to the middle. Don't bring the two edges together, leave a slight gap to allow for a little puff. Run your rolling pin over the dough again to press the dough together, adding a little more sugar if you think it needs it.  23. Next, repeat the last step by bringing the left edge to the center and the right edge to the center. Again, leave a slight gap between the two. Using a pastry brush, brush off any loose sugar on the top of the dough, as much as will come of with the brush. You want good dough to dough contact for the next step. Run your rolling pin over the top one last time. 24. Now, take your egg white, whisked if you already haven't, and brush a small amount on the right side if the dough, not too much. You don't want it dripping. Consider this a glue for the dough. Next, fold the left side onto the right side with the egg whites. Do one last press with the rolling pin across the top to seal everything. Square the edges if needed by slicing a small piece from the ends 25. Place a tray of palmiers in the oven and reduce the temperature to 200ºC Bake 8-10 minutes or until the bottoms become caramelized. 26. Flip the palmiers over and bake until the new bottoms are caramelized and the dough is baked throughout, about 10 minutes. note: Allow them to cool on a rack but remove them from the sheet while still warm. Store them in an airtight container for up to 4 days.  

1. cook the sugar and water to 125ºC 2. Add the food coloring 3. add the almond and cook to almond to a crystalisation  Note: repeat the process for better coating of the almond  

1. Mix eggs yolk and eggs with sugar 2. Make a french meringue  3. Mix meringue and eggs  4. Add sifted flour and vanilla extract 5. Bake on baking tray at 170ºC for 15mn

1. Make a french meringue 2. Add the eggs yolk 3. Add the sift cocoa powder 4. place on a baking tray and bake for 20mn at 170ºC  

1. Boil sugar and water and make a light caramel 2. Add the almond dice  3. Cook to obtain a crystalisation (masser) 4. transfer to a tray and cool down 5. place on a box and keep dry

Peparation candied fruit Marinated: Cut the candied fruit in 5mm x 5mm, add the zest. place in a plastic container with the rum and let marinated 24 hours. 1. Mix together, salted butter, trimoline, icing sugar 2. Add eggs and mix to a creamy texture 3. Add the flour and baking powder 4. Incorporated all the candies fruit (see preparation) 5. Fill the filling to half the mould and place the cherry 6. Cover the cherry with the remaining filling  7. Sprinkle the almond slice on top 8. Bake at 150ºC for 30mn 9. Glaze with apricot jam

1. Mix butter and flour 2. Add the brown sugar and almond powder 3. Add the salt, cocoa powder and the cocoa nib 4. Break down desired size in a baking tray  5. Bake at 160ºC for 8-10 Mn

1. Boil the milk and the cream with, milk powder, trimoline, textrose and agar-agar 2. Mix the eggs yolk with the sugar, add the vanilla bean  3. pour the boiling liquid on the eggs  4. bring the mixture up to 84ºC 5. place in the ice cream machine or pacojet

1. Make a cream anglaise 2. Re-scale 130gr 3. Add couverture Manjari 4. Whip the cream to a soft pic 5. Fold the cream into the chocolate base (50ºC) 6. Reserve in room temperature

1.Bake the chocolate biscuit and cut 2 discs 14cm Ø 2. Prepare the croustillant orange. place between to parchemin paper and roll 2mm, cut 2 discs 14cm Ø 3. Make the orange crémeux, place250 gr in a 14cm ring and freeze  4. Prepare the cream anglaise for the dark chocolate mousse. Re-scale 130gr  5. Make the dark chocolate mousse 6. Montage of the entremet at picture  7. freeze the cake 8. Make the dark chocolate glaze, Gaze the cake at 35ºC 9. decorated

1. In a sauce pan,  add- water, cream, sugar 2. Bring the syrup to 103ºC 3. Add gelatine the the cocoa powder 4. Mix with Bamix ( hand mixer) 5. Gaze at 35ºC

1. In a double boiler (bain Marie)  Add -milk, cream, orange zest, eggs yolk, egg, gelatine 2. cook to 84-86 ºC 3. Add butter with a Bamix (hand mixer) 4. place in insert and freeze

1. Melt couverture chocolate and hazelnut paste 2. Add feuilletine 3. Add orange zest 4. Place between two baking paper and roll 2mm 5. cut desired size note: recipe for two disc 14cmØ

1. Whip eggs, eggs yolk and sugar together to a fluffy mousse 2. Make the meringue with brown sugar 3. Conbine cocoa powder and flour togeter 4. Fold the eggs with the meringue 5. Incorporated the dry ingredient 6. Place the biscuit on a baking tray 7. Bake 10-12mn at 160ºC Note: recipe for 2 disc 14cmØ  

1- Lightly grease a maryse of vegetable fat. 2- Mix the water and gelatin in a bowl. Melt everything in a double boiler. 3- Mix the glucose and glycerin in another bowl by heating them slightly in the microwave (15 seconds). 4- In a pastry robot equipped with a dough hook, put the icing sugar and start the robot at medium speed. 5- Mix the water, gelatin, glucose and glycerin. Quickly pour these liquid elements over the icing sugar. 6- If the icing sugar sticks to the walls (often because of the glucose), scrape the sides of the bowl with the lightly greased spatula and return to beat at medium speed. 7- Once the mixture is homogeneous (the icing sugar has been completely incorporated), gradually add the vegetable fat. 8- Wrap in cling film and put in the refrigerator for at least 30 min.

1. Make a pâte a choux and pipe 38gr on a cubic mould 7x7cm and silpain on egde  2. Bake at 160ºC in convection oven for 45 mn 3. Make a caramel semi liquid and let set 4. Make a caramel chantilly 5. Make and bake the streusel 6. Cup the edge of the cubic choux and pipe the caramel chanitlly, add caramel semi liquide and close with hole  7. place some chocolate on top and streusel. add icing sugar for finishing  

1. Cute mango in brunoise 2. Mix sugar and pectine NH 3. Place all the ingredient in a sauce pan 4. cook  to 103ºC note: place in fleximold for insert and freezer

1. boil milk, water, butter, salt and sugar 2. Add all purpose flour 3. Incorporate the eggs one by one 4. poach desired shape  5. bake at 150ºC for 55 mn in convection oven if you use craquelin 6. bake in deck oven for classic eclair 160ºC for 80 mn 

1. prepared hazelnut biscuit and cut disc 5 cmØ 2. Made on recipe of coffee cream, place in 2.5 x 1.5cm Ø  and freeze it 3. Prepare feuilletine hazelnut and cut 5 x 0.5cmØ 4. Make the coffee mousse  5. montage upsidown, mousse first, chemiser, place a disc of feuilletine and the biscuit at the end 6. place in freezer 7. demold and glazed a 30ºC 8. gun spray the coffee cream with milk chocolate 9. place the coffee cream on top of the gateau 10. place the chocolate decoration

1. Infuse the crunch coffee bean in the milk for 2 hours 2. Drain the coffee bean and add the cream to the milk 3. Boil cream and milk with glucose and add gelatine mass 4. Warm the 2nd cream and make a ganache with the couverture chocolate 5. Fold the coffee cream the the ganache reserve for use

1. pace the couverture chocolate in double boiller 2. Add hazelnut praline 3. Add the feuilletine 4. Add the butter 5. Place between two baking paper and roll 3mm reserve for use