Recipes

In a saucepan, bring the heavy cream, milk, Trimoline, and vanilla bean seeds and pods just to a boil over medium-high heat. In a bowl, whisk together the egg yolks and sugar. Whisk a small amount of the hot cream mixture into the egg yolk mixture to temper the eggs, then return the entire mixture to the saucepan and cook, stirring constantly, to 77°C. Cool in an ice bath, then refrigerate for at least 4 hours. Strain the mixture and whis kin the sourcream. Process in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream into twelve flexible silicone demisphere molds and freeze until ready to plate.

1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on high speed to medium peaks. 2. Refrigerate until needed. 3. In a medium bowl, combine the wine, sugar, egg yolks, drained gelatin, and liqueur. 4. Place the bowl over a saucepan of simmering water; the bottom of the bowl should not touch the water. 5. Whisk the mixture until thickened and airy. 6. Cool to room temperature. 7. Fold the egg yolk mixture into the reserved whipped cream. 8. Cover and refrigerate until ready to use.

Preheat the oven to 175°C. Combine all of the ingredients in a bowl and whisk by hand until smooth. Spread the batter thinly onto a silicone baking mat in a triangular shape, with a 7.6 cm base with 15.24-cm sides. Bake until golden around the edges, about 5 minutes. Repeat to make 12 tuiles and cool completely.

1. Preheat the oven to 150°C. 2. Place the cream cheese and milk in a stainless steel bowl set over a saucepan of simmering water and whisk until smooth. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks with half 60 g the sugar on high speed until well blended and light. 4. Add the flour and cornstarch and mix until blended. 5. Add the cream cheese mixture and mix until combined. 6. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on high speed to soft peaks. 7. Gradually add the remaining sugar and whip until stiff and glossy. 8. Fold the whipped whites into the cream cheese batter and scrape the mixture into fourteen 7.6 cm Flexipan round molds. 9. Bake for about 20 minutes, or just until set. 10. Cool completely and store in an airtight container at room temperature until ready to serve.

1. Boil the fruit purees. 2. Add the sugar mixed with the pectin. 3. Cook over low heat, mixing occasionally with a whisk. 4. Continue cooking until you obtain a soft jam 103°C. 5. Cool Using a pastry bag, garnish the macaroons and stick them two by two.

1. Make the craquelin 2. Make the pate a choux 3. Make the almond sweet dough 4. Make the cream diplomate 5. Make the semi liquid caramel 6. montage and presentation

1. Make a dry caramel 2. Decuire with milk 3. Mix eggs yolk and brown sugar 4. Add pastry cream powder 5. Boil caramel milk and incorporate half in eggs yolks  6. Pour the mix back to the remaining milk and cook the pastry cream Note: Place the pastry cream in a kitchen Aid with a paddle and mix slowly until complete cool down that will give you a smooth and creamy texture.    

1. Make a dry caramel 2. Decuire with butter 3. Add cream 4. Add gelatine power all ready bloom in water 5. Add salt and vanilla 6. keep in a small recipient 

1. bring the cream to a boil 2. melted the both couverture and gianduja 3. pour the cream over the couverture 4. add butter and rhum 5. place in a bowl and in chiller to set 6. mix until getting a smooth cream that can be pipe in pastic bag and star nozzle

1. Mix the sugars, flour and baking in a bowl. 2. Add the tempered butter and then the eggs little by little. 3. Then add the coarsely cut chocolate. 4. mix well 5. scale cookies to desired size (50gr) for large cookies 6. Bake at 165°C for about 7 minutes in a ventilated oven.

1. Immerse the apricots in a pan of simmering water for 20 to 30 seconds. 2. Immediately remove the apricots from the pan and peel them with a small sharp knife or with your fingers if the skin is easily removed. 3. Let cool. 4.  Pour the sugar, lemon juice and water into a Dutch oven over low heat, and stir until the sugar has melted. 5. Then bring to a boil. 6.  Add the apricots to the syrup and let them poach for 10 minutes. 7.  Using a skimmer, immediately pour the apricots into two 1 1 1 sterilized hot jars each. 8. Cut the vanilla pods lengthwise and put two halves in each jar. 9 When you have removed the apricots from the pan, boil the syrup for 5 minutes. 10. Pour everything into the prepared jars  up to 1.5 cm from the edge. 11. Rotate the jars to remove air bubbles and seal. 12. Then cook them in a double boiler . 13.  Keep the jars in a cool, dry place, away from light for a month before opening them. It is best to consume them in a delay of! 2 to 18 months.

1.  Put the apples in a Dutch oven and pour 570 ml of water for I kg of apples. Simmer gently until the fruit is tender. 2.  Pour the contents of the Dutch oven into a jelly bag which you will then hang over a non-reactive salad bowl and leave to drain overnight in a cold place. 3.  Remove the pulp from the jelly bag. Measure the amount of juice in a clean pan. For 570 ml of juice, add 450 g of sugar, 1 15 g of honey and a muslin bag containing cloves, a small piece of fresh ginger and a 5 cm long cinnamon stick. 4. Heat gently to melt the sugar and honey, then bring to a boil and cook in small stocks until cooked . 5.  Remove the bag of spices. 6. Prepare and fill the jars, then close them with paraffin discs and transparent film. 7. Let cool. Label the jars and store in a cool, dry place, away from light 2 to 3 weeks. Consume them throughout the year.

1. mix 3mn low speed, 4mn hight speed 2. rest 1h, divide 20g, shape it 3. rest 30mn 4. steam it for 6-8 mn 5. cool it down

1. Mix all ingredients in dough mixer for 10 mins 2. Rest 15mn then keep in the fridge 1h30mn 3. Scale rest 15mn, and shape it burger buns 30g small, 45g kids, 85 adults, 55 hot dog 4. Proof 40mn double size 5. Egg wash and sesame on top, cook 240 degree 8mn

1. Cook the sugar, glucose and water to 145°C. 2. Heat the cream with the vanilla until boiling point. 3. Stop the sugar cooking by adding the salted butter, the honey, then the boiling liquid cream (to prevent the temperature of the sugar from dropping below 100°C, pour on the cream in two or three stages). 4. Stir briskly with a spatula when mixing. 5. Recook the mixture to 121°C. 6. Pour it into a stainless steel frame 1 cm thick on an Exopat cooking sheet 7.  Cool down  8. mark with a caramel cutter and cut into squares 3x3cm 9. wrap each caramel individually.

1. Toast the almonds in a 170°C oven until they are golden to the core and set them aside. 2. Make a syrup with the water, the sugar and the glucose, then divide it into 6 equal parts (200 g). 3. Arrange the still-hot almonds in a copper basin and pour on the first part of the syrup . 4. Combine with a spatula, then mix until the almonds develop a granular coating of sugar (make sure that each one is coated). 5. Rub the almonds over a sieve to remove the excess sugar. 6. Repeat this operation 5 times, each time adding 25 g of cocoa liquor, vanilla and red colouring. 7. Once the last operation has been completed, coat the pralines with gum then put them in a drying oven for the night at 40°C. 8. Leave to cool and store in a dry place.

1. Bring the whipping cream with the invert sugar to a boil. 2.  Chinese. 3.  Pour the hot mixture several times over the previously melted chocolate and cocoa butter. 4.  Mix "round" in the center of the preparation using a Maryse to create an elastic and shiny "core". This texture should be kept until the mixture is finished. 5.  Mix to perfect this emulsion. 6.  As soon as the ganache is around 35°C, add the diced butter and mix everything. FINISH • Bring the whipping cream with the invert sugar to the boil. • Chinese. • Pour the hot mixture several times over the previously melted chocolate and cocoa butter. • Mix "round" in the center of the preparation using a Maryse to create an elastic and shiny "core". This texture should be kept until the end of the mixture. • Mix to perfect this emulsion. As soon as the ganache is around 35°C, add the diced butter and mix everything.    Pour the ganache at a temperature of about 27/28°C maximum in a frame of 34 x 34 cm and 10 mm in height glued onto a sheet of guitar previously lined with chocolate. Leave to crystallize for 24 to 36 hours at 17°C and 60% humidity. Pre coat the ganache with chocolate and then cut out 22.5 x 22.5 mm squares with the guitar. Coat the interior with chocolate ganache.

1. Make a pastry cream 2. Smooth the pastry cream and add the nougat cream. 3. Add the bloom gelatin 4. Fold the whipped cream into the pastry cream

1. Take part of the caster sugar and mix with the NH pectin. 2. Heat the puree to 70°C with the rest of the sugar. 3. Stir in sugar / pectin then give broth for 5 minutes. 4. Pour directly into silicone imprints and then cool.

Blanch the egg yolks and sugar Incorporate the butter into the ointment. Finally, add the sifted flour and baking powder and the lemon zest Mix then cool. Cooking: 170°C for 20 minutes in ventilated oven

In a saucepan, melt the sugar gently until a fairly pronounced caramel is obtained, Stop cooking by pouring the boiling cream over it. Mix with a wooden spatula so as to obtain a smooth preparation. Pour into a dish to cool the preparation. Mix the salted butter. Add the soft caramel. Mix vigorously with a whisk to obtain a smooth and creamy cream. Using a pastry bag, garnish the macaroons and stick them in pairs.