Recipes

boil the milk with maple syrup, vanilla and lota to 86℃  for a perfect setting. pour on the verinne quikly and place in refregirator add fresh berry on top before serving

boil the milk with the sugar, cocoa powder, and lota. need to boil to 86℃ for a perfect setting. pour rightaway to insert or verinne . whip the cream lighlty without sugar and pour on top of the chocolate cream served cold

in a sauce pan add add the pineapple cut in dice, bunoise or julienne. add water, sugar and white rum. cook until a boil and tranfer to a container. keep in chiler to macerated

in a sauce pan add the water, sugar, vanilla bean and orange zest and boil for few minute. Add the eau de poire and the pears william peels and cut in quarter. Cook the pears william for 10mn and place in container then in chiller.

Add the butter and the flour, add the salt, eggs and finally the water Mix all together Do not over mix Place in the chiller 2 hours before spreading the dough Roll to  2-3 millimeters for pie shell Keep in the fridge for 30 minutes before garnishing and cooking

Cut the pears into strips. Melt butter and caster sugar in a pan. Add pears and cook to consistency. Grate the tonka bean on top and flambé with the Rémy Martin cognac. Pour the pears into a colander and cool on a plate. reserve for assembly.

cook sugar and water at 117℃ in a mixer, beat the eggs and pour syrup  mix until light and fluffy    

In a sauce pan add the sugar and waterand boil to 117℃. Beat egg yolk until light flufy. pour the sugar into the eggs yolk slowly and keep stearing until cool down 

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

DIn a sauce pan, boil the milk. Mix the eggs yolk with sugar and pastry cream powder and pour the boiling milk on the eggs yolk mix. Cook until the starch are cook and reserve in chiller. Mix well before using for danish

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil. With a whip, beat the egg yolks in a stainless-steel bowl. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return the mixture to the heat and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove from the heat. Stir in the couverture noire  callebaut Mix until is melted and completely blended in. Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar and cover with waxed paper to prevent a crust from forming. Cool and chill as quickly as possible.

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

Bring the puree to a boil. Blanch yolks and eggs with sugar. Add the starch. Pour half of the puree over the yellow mixture / egg / sugar and starch. Put all in pan and cook 2 minutes after boiling. Add the butter and cool the cream with the whisk (gently) to smooth it without relaxing it too much

Boil the apricot puree Mix the eggs yolk with sugar, vanilla and pastry cream powder. Pour the puree into the eggs yolk and place back to the stove. Cook until starch are well cook and place in chiller to cool down. Option: Add 50gr butter in the pastry cream

In a heavy saucepan, dissolve the sugar in the milk and bring just to a boil. With a whip, beat the egg yolks in a stainless-steel bowl. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth. Temper the egg mixture by slowly beating in the hot milk in a thin stream. Return the mixture to the heat and bring to a boil, stirring constantly. When the mixture comes to a boil and thickens, remove from the heat. Mix until the butter is melted and completely blended in. Pour out into a clean, sanitized hotel pan or other shallow pan. Dust lightly with sugar and cover with waxed paper to prevent a crust from forming. Cool and chill as quickly as possible. For filling pastries such as éclairs and napoleons, whip the chilled pastry cream until smooth before using.

To melt chocolate. Bring the milk to a boil, mixed with the starch. Pour over the melted chocolate and smooth with the whisk. At the same time, mount the blanks with the "birdbill" casing. Add a portion of the blanks to the first unit and then the yellow ones. Smooth and finish the mixture with the Maryse with the rest of the whites. Poach in buttered, sweet ramekins. Bake at 190 ° C for 6-7 min depending on size. The expected result is to preserve the heart of the blown very flexible. Keep the soufflés before cooking in the fridge for a few hours or in the freezer for several days.    

To melt chocolate. Bring the milk to a boil, mixed with the starch. Pour over the melted chocolate and smooth with the whisk. At the same time, mount the blanks with the "birdbill" casing. Add a portion of the blanks to the first unit and then the yellow ones. Smooth and finish the mixture with the Maryse with the rest of the whites. Poach in buttered, sweet ramekins. Bake at 190°C for 6-7 min depending on size. The expected result is to preserve the heart of the blown very flexible. Keep the soufflés before cooking in the fridge for a few hours or in the freezer for several days.    

Heat the egg yolks, milk, cream, powdered milk, pistachio paste and sugar to 85 °C to make a crème anglaise. Strain through a china cap sieve and cool. mature by Resting for 24 hrs before using.