Recipes

Process

Blend the 2 ingredients and the water together, then whisk at medium speed.

Process

Place the almond powder, powdered sugar and cocoa powder in a food processor and blend for 20-30 seconds.
Add half the vegan egg whites and form a paste. Whip the other half of the vegan egg whites.
Make the syrup by mixing the I sugar and water and heating to 118°C.
Gently pour the syrup over the vegan egg whites, and whip until it reaches a temperature of 35-40°C.
Stir a little meringue into the first almond powder mixture, then fold in the rest.
Poach the mixture onto silicone mats, lightly tap the mats to remove bubbles and flatten the macaroons, then bake at 140°C for 12 minutes, opening the oven door slightly.

Process

Leave the lavender to infuse cold for 24 hours, then strain into a saucepan.
Whisk together the cold pulp, caster sugar and pectin. Bring to the boil.
Add the glucose, then the granulated sugar in two or three additions, always trying to keep the mixture warm.
Cook to 108°/109°C or 72°/73°B on a refractometer. Remove from heat and add citric acid solution. Immediately pour into a frame and leave to cool.
Lightly moisten the top of the square, then turn it over in the crystal sugar and do the same for the underside.
Then cut into 30 mm squares and mix the resulting squares again in the sugar.

Process

Make a hazelnut butter and leave to cool.
Mix the egg whites, Gallia white, almond powder, powdered sugar, flour, salt, pistachio paste and honey.
Gradually add the oil and hazelnut butter.
Add the chopped pistachio and bake at 170°C - 50% humidity.

Process

Mix stabilizer with sucrose sugar (or other sugar).
Mix milk and cream. Stir in milk powder. Heat to 30°C.
Add sugars and other powders. Heat to 40°C. Stir in egg yolks.
Heat to 45/55°C.
Incorporate dry stabilizer mixture. Pasteurize at 85°C.
Incorporate chestnut paste. Blend. Chinoiser. Cool to 4°C. Mature 4 to 12 hours. Blend. Turbinate. Store at -20°C.

Process

Mix stabilizer with sucrose sugar (or other sugar).
Mix milk and cream. Stir in milk powder. Heat to 30°C.
Add sugars and other powders. Heat to 45/55°C. Incorporate dry stabilizer mixture. Pasteurize at 85°C.
Blend. Chinoiser. Cool to 4°C. Ripen 4 to 12 hours.
Incorporate mascarpone. Blend. Stir in lemon purée. Blend. Turbinate immediately.
Store at -20°C.

Process

Mix all the powders with the margarine to make a sanding texture.
Finish with the water to form a dough and roll out to 3 mm between two baking sheets.
Line circles 65 mm in diameter and 35 mm high.
Bake at 150°C for 20 minutes before unmolding.

Process

Melt the cocoa paste with the oil at 45°C. Add the water and finish with the remaining powders. Add the water and finish with the remaining powders.
Poach around 25 g in each tart shell.
Bake at 170°C for around 10 minutes before allowing to cool.

Process

Heat the water with the drink to 50°C.
Add the powders and blend. Cook to 85°C before pouring over the chocolate couverture.
Emulsify with a hand mixer. Leave to set in a cool place for assembly.