Recipes

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.

Sift the flour with cacao powder. In a saucepan, bring the water, milk, salt, sugar and butter to boil. Remove from the heat and incorporate the flour and cacao powder. Put back over low heat to dry out the mixture until the dough stops sticking to the side of the saucepan. Transfer the mixture to a mixing bowl with a paddle and mix for 2 min before to add gradually the eggs until the mixture reaches the desired consistency. To soften the dough, after adding all the eggs, it is best to add a little milk to obtain the desired consistency, rather than adding more eggs. Pipe the dough into the desired shape and size.

Mix all ingredient together  Place in freezer  Grate the crumble on a baking tray and cook to 160ºC for 20mn reserve for use in dry place

Melt butter and Honey Cut apple in brunoise 2cm X 2cm Place the apple in the sauce pan with honey and butter Make a dry caramel and decuire with the cream Add gelatine mass and add it to apple filling Reserve for use  

Whisk together the flour, baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute. Add the egg and almond extract and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if neces- sary to incorporate the dry ingredients. Add the chocolate chips, coconut, and sesame seeds and mix on low speed until evenly distributed. The dough should be smooth, dense, and somewhat pliable. (This dough benefits from resting in the fridge, covered, for 12 to 24 hours before baking.) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 5 cm apart. Bake for 10 to 12 minutes, rotating the baking sheets halfway through the baking time, just until the edges turn golden. When cool enough to handle, transfer to wire racks to cool completely. Stored in an airtight container at room temperature, the cookies will keep for 2 to 3 days.

Mix all the dry ingredient with cold butter Add the orange zest and place in freezer Pass or cut crumble brunoise and bake in oven at 160º for 20 mn  

Mix the yeast with the milk before putting it in the mixer Using the hook, add the flour, eggs, invert sugar, scraped vanilla pod and salt. Knead in 1st speed, then spice up the dough in 2nd speed before adding the 42g of butter at 14°C. Leave to stand for 15 minutes. Add the granulated sugar in 1st gear previously mixed with the melted butter. Let grow for 30 minutes, divide the dough pieces to 50g. Bake in a hot large waffle iron

In a sauce pan, add strawberry puree, sugar and essence strawberry bring to a boil to obtain 30 brix place in icecream machine

Warm the milk with vanilla bean Mix eggs yolk and eggs with sugar Add flour pour the milk over the mix  Add the butter, then the old rum keep 24 hour in chiller before use    

Heat the pulp and glucose to 40°C Add the caster sugar previously mixed with the NH pectin. Bring the whole to a boil and set aside in the refrigerator.

In a sauce pan, add Puree and half of the sugar Reseve half sugar for pectine Cook Purée and sugar up to 50ºC and then add the other part sugar and pectine cook up 103-105ºC Add lemon juice Control if the jam set properly before place in sterelized jar Reverse the jar until complitly cool down    

Melt the coverture at 45 ° C. Boil the cream. Pour it over the melted chocolate. Heat the raspberry puree to 50°C. Pour it in 2 successive operations on the melted chocolate. then praline paste Mix without incorporating air into the hand blender. Add the grape oil. Proceed to potting.

Cook the sugar, salt and glucose with light caramel. Boil the cream and the vanilla pods and cook the caramel. Add the balsamic and cook everything at 126°C. Stop cooking and add the butter, then the cut figs. Sink in a 38x38cm frame cute 2.5x2.5cm deep in dark couverture equatorial

All ingredients must be at room temperature. Start by mixing the egg whites, powdered egg whites, cream of tartar, salt and sugar until you get a meringue consistency. Combine soft butter, egg yolks and crème fraîche. Add sugar, white almond powder, then melted chocotate Whisk in the sifted flour and cocoa powder. Finally, slowly add the meringue, the candied orange peels and the Griottines. Fill the cake molds 1080 g / mold. Bake at 170°C for 50 minutes, our closed, then another 15 minutes, our open. Leave to cool and turn out onto racks.

In a sauce pan, add purée raspberry and litchy Add sugar and pectine Pour into the puree and cook the jam to 106ºC Add lemon juice and rose water Place in pasteurized Jar to the top and reversed until cook down    

In a sauce pan, add milk, glucose, and 3/4 of sugar and start warming up the milk Mix the other part of sugar with pectine, add green tea Matcha  Poor in sauce pan and sart cooking  Add the almond powder Cook the Jam until 30-35 % of evaporation Place in sterelized jar up to the top and reverse the jar until cool down    

Heat the milk, the vanilla pod and the coarsely chopped lemongrass. From 25°C, add the milk powder. At 30°C, add the sugars (reserve a small part to mix with the stabilizer). At 35°C, add the fat (yolks and cream). At 45°C, add the stabilizer and the remaining sugar. Pasteurize the whole at 85°C. Sieve, mix and cool to 4°C. Leave to mature for at least 12 hours at 4°C. Turbine and store at -18°C.

In a bowl mixer, mix the butter in beurre pommade and sifted icing sugar Add the egg and the cream. Finish by adding flour, cornstarch, salt and vanilla, being careful not to mix too much. Poach on a lined baking sheet  Add Raisin in the middle of sablée baking paper or in silpate Bake at between 150/160°C  until the dough is lightly golden. keep in fry box