Recipes

Process

1. Mix the OvoFree Mousse with the sugar and strawberry puree and beat until stiff.

2. In a bowl, predisperse the pectin in the inulin.

3. Weigh the strawberry purée into a saucepan and gradually add the pectin mixture, mixing well.

4. Bring to the boil, stirring constantly.

5. Stir in coconut oil and cool to 50-60°C.

6. Gently fold in the meringue.

7. Pour into moulds and chill for 24 hours.

Freezing: If you wish to freeze the mousse, increase the pectin by 0.5%.

Process

1. Rehydrate the OvoFree Mousse mix, water (2) and inulin and whip for 3 min.

2. In a bowl, place the pectin in the inulin.

3. Weigh out the water (1) in a saucepan, and gradually pour in the pectin-inulin mixture, mixing well.

4. Bring to the boil, stirring constantly.
Pour the 42°C mixture over the chocolate and blend.

5. Gently fold in the meringue.

6. Pour into moulds and refrigerate for 24 hours.

If you wish to freeze the mousse, increase the pectin by 0.5%.

Process

1. Preheat oven to 140°C

2. Mix almond powder, powdered sugar and citrus fiber. Sift to make the tant pour tant.

3. Mix the OvoFree Macaron with the water and sugar and whip up a meringue.

4. Fold the tant pour tant into the meringue and pipe.
Poach using a 12 mm nozzle. Tap plate against marble.

Bake for 16 minutes at 140°C, key open.

Once out of the oven, leave the macaroons to finish baking on the baking sheet for 10 minutes and allow to cool.

Process

1. Blend OvoFree Mousse with water (2).

2. Make a sugar syrup at between 118°C and 120°C with the sugar and water (1).

3. At the same time, whip up the rehydrated OvoFree Mousse mixture.

4. Add the hot sugar syrup and mix for a few minutes to obtain a firm meringue.

*110 g rehydrated preparation

Process

Melt the butter in a saucepan at around 40°C. Sift together the flour and baking powder; add the salt. In the Robot-Coupe bowl, emulsify the sugar, eggs, melted butter and vanilla extract for 2 minutes. Add the flour/raising powder/salt mixture and the liquid cream.

Caution! Mixed too long, it becomes hot and runny. Remove and use immediately.

Process

In a saucepan, melt the butter at around 40°C. Sift together the flour, baking powder, cocoa powder and cocoa substitute mix; add the salt. In the bowl of the Robot-Coupe, emulsify the sugar, eggs and melted butter for 2 minutes. Add the flour/raising powder/cocoa/cocoa substitute mix and salt, together with the cream, and emulsify for 1 minute.

Caution! When mixed for too long, the product becomes hot and too liquid. Use immediately.

Process

1. Pre-disperse the stabilizer in the powders.

2. Mix the powders with the liquids and pasteurize at 85°C with stirring (Thermomix: 15min speed 2.5).

3. Cool quickly, then leave to mature in the refrigerator for 24 hours before transferring to the turbine.

Process

1. Freeze the preparation and spherify at -18°C.

2. Mix the Gel sphere in the sugar and mix the powders in the water.

3. Bring to the boil, then cool to approx. 70-80°C.
Prick the frozen core and dip into the bath. To create a stronger layer, dip the sphere twice into the bath.

4. Carefully place the sphere on a support and allow to thaw completely.

Note: frozen beads should not be too cold at the time of soaking; around -18°C is a suitable temperature.

Veils: pour directly after boiling 

Process

1. Pre-disperse the stabilizer in the powders.

2. Mix the powders with the liquids and pasteurize at 85°C with stirring (Thermomix: 15min speed 2.5).

3. Cool quickly, then leave to mature in the refrigerator for 24 hours before transferring to the turbine.

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.