Millefeuille Minute

I. COMPOSITION Puff pastry Blondy custard cream Yuzu chocolate sauce Lemon almonds    II. PUFF PASTRY 1000 g Flour T55 40 g Sugar 20 g Salt 510 g Water 100 g Melted butter 800 g Laminated butter   PROCESS Mix flour, sugar, salt and water together for 2 min...

SAPHIR

I. COMPOSITION Mould ref: CW1939 Chocolate shell Almond lavender praliné Blueberry ganache   II. CHOCOLATE SHELL 300 g Cocoa Butter 15 g Blue chocolate color Q.N Iridescent silver powder Q.N Temptation 64 Belgian dark couverture chocolate   PROCESS Melt the...

N+D=♥

I. COMPOSITION 4 cakes mold JR PILLOW Chocolate cake Chocolate coating   II. CHOCOLATE CAKE 335 g  Whole eggs  200 g Cane sugar 2.6 g Sea salt  220 gButter 45 g Oil 278 g INTENSE 35 Belgian milk couverture chocolate 220 g Flour T55 110 g Corn starch 11 g   Baking...

Kiss

I. COMPOSITION 3 cakes Lemon meringue Strawberry cream Vanilla chocolate chantilly    II. LEMON MERINGUE 120 g Eggs whites 200 g Sugar 2 g Lemon zests 3 g Orange blossom   PROCESS Mix the sugar with orange blossom. Add egg whites and whip gently for the...

Citrus Chocolate Ravioli

I. COMPOSITION Sponge Ravioli Filling Chocolate Ravioli Dough Syrup Orange Foam   II. SPONGE (for 1 plate 40x60cm) 225 g Eggs 6 g Orange Juice 180 g Sugar 170 g T55 Flour 24 g High fat Cocoa Powder  7 g Baking Powder 4 g Orange Zests 160 g Hot Melted Butter...