Recipes

 add all the ingredients in a saucepan and bring to a boil for a few minutes, let cool before use

put the water and the sugar to boil until boiling, let cool

Place the egg whites and sugar in a stainless-steel bowl or in the top of a double boiler. Beat with a wire whip over hot water until the mixture is warm 50°C. Transfer the mixture to the bowl of a mixing machine. Whip it at high speed until stiff peaks form and the meringue is completely cool.

sweet dough method: sand butter and sifted flour with baking powder, add brown sugar, milk powder and salt. Add the eggs honey the oatmeal and the dry raisins.leave in the fridge for 24 hours.

mix in the blender, flour, butter, sugar, salt, lemon peel and corn flour. well sanded before adding the eggs

Put the butter and icing sugar in the Robot coupe  Set the speed to 3 and mix until the butter is creamy Add the flour, almond powder, vanilla seeds, salt and egg to the Robot Bowl. Knead until a smooth ball forms Remove the vanilla pod and let the dough rest for 1 hour in the refrigerator wrapped in a cling film. Take it out a few minutes before working4 ℃ assemble the cream and pour the puree between 25-28 ℃

in a frying pan, heat the sugar until it melts and begins to caramelize. Cut several strips of crust of the orange and one of the lemon; add them to the pan. Add the butter and squeeze the juice of the orange and lemon into the pan. Cook and stir until the sugar is dissolved and the mixture is a little syrupy. Add the orange liquor. One by one, dip the pancakes in the sauce to coat them, then fold them into quarters in the pan. Add cognac and let heat a few seconds. Flame by carefully rocking the pan towards the burner flame until the cognac ignites. Shake the pan gently and pour the sauce over the pancakes until the flame goes out. Serve three pancakes per serving. Add some remaining sauce on each serving.

Mix egg yolks with sugar Add yuzu jam. Cook the cream and milk and stir in the yolks. Add gelatin. Fit the cream and incorporate the filling

Make a cream anglaise. Mix the egg yolks with the sugar and vanilla  Heat the cream and pour over the eggs. Add to gelatin. cool down to 30/35ºC Assemble the cream and mix all together

Soak the gelatin in a large amount of water. Boil the milk and add the well drained gelatin. Pour about 1/3 of hot liquid over the partially melted chocolate and mix with a whip to obtain a smooth, elastic and shiny texture, a sign of an emulsion started. Gradually add the rest of the milk while maintaining this texture. Fit the whipped cream. When the mixture is at 45/50°C, incorporate the whipped cream.

Melt the milk couverture chocolate at 35°C add the cocoa butter, the hazelnut paste and the hazelnut praline. Finish the mixture by gently adding the cooked, cold and crumbled streusel.

mix the butter and the brown sugar. add the almond powder, the flour and the coconut powder put on plate and leather 20 minutes to 170℃

with a mixer, mix all the ingredients together. When the mixture is very sandy, divide into three circles of 16 cm diameter and press lightly on it, without crushing too much. Bake in a ventilated oven at 160°C for about 15 minutes. refrigerate for assembly.

In a bowl, mix the cooked Streusel, still warm with all the remaining ingredients. Spread everything on the lemon almond biscuit. Place in the refrigerator for about 1 hour then detail 24 discs 6 cm in diameter. Book for assembly.

pass the almonds in the oven, mix the butter, the almond powder, the salt, and the flour, add the flaked almonds toaste. cook at 160 ℃ 30 mn

cook on a low heat for 10 minutes and let cool, use for biscuit soaking

Use a dough mixer bowl and the crochet (hook), Make a dough with flour, eggs, egg yolk, sugar, salt, dried yeast, and milk, same method as brioche dough. Mix well to obtain a good elastic paste. Add the butter and candied fruit. Make a small paton of 300 gr and add the almond paste in the dough and form a small bread cook at 180 ℃ for 35-40mn and sear with the icing sugar keep in cheeler  

mix gluco with the raspberry puree. pour into demi sphere cilicone flexipan and place in the freezer Blend 1000 ml of water with alginate pour the contents of a dosing spoon. add raspberry frozen 2 minutes bath cold water. remove and add in clear water

mix the sugar and the glucose atomizes, boil the ingredients and place in the icecream machine

boil everything. use for fruit sorbet. add puree up tp 50/50 to make desired sorbet

Mix the sugar, salt, brown sugar and peel, add the powdered hazelnut and flour, spread between two sheets then cut using a cutter, bake at 160°C for 10 minutes and set aside.