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  • Soft Chocolate and Orange Cream

    Boil:

    • Milk 200 g
    • Orange peel 1

    Spill over:

    Delicately unite with:

    • Brilliant mounting cream 400 g

    Once obtained the soft cream, add the cubic apricot. Spill in the tubes, add the frozen apricot gelè and put in the shock freezer until complete congelation. Once frozen remove from the moulds and put in the fridge, cut, chablonne and put it in the cuba biscuit base, pistachio creamy and nut crumble.

  • Pistachio Creamy

    Mix:

    Mix and spread on the Cuba Biscuit, adding some nut crumble on top when it’s still soft.

  • Nut Crumble

    Incorporate together:

    • Cold butter 100 g
    • Flour 75 g
    • Nut flour 100 g
    • Cassonade sugar 100 g

    Spread on the Silpat and bake in oven at 180 °C for almost 15 min. Crumble a the end of baking.

  • 70% Chocolate Ice-cream

    Mix:

    • Sugar 100 g
    • Destrosio 150 g
    • Salt 2 g
    • Neutral 6 g

    Mix well the product than freeze it and put it in the paco jet and part it.

  • Fried Rice Spaghetti

    Boil:

    Add and bake for 6 min:

    • Rice spaghetti 200 g

    Once baked, cool it. Heat the oil and, once it is hot, fry the spaghetti.

  • Pistachio Crisp

    Boil:

    • Sugar 90 g
    • Glucosio 90 g
    • Water 10 g

    Add when finished baking and cool it:

    • Ginger 5 g

    Boil for 5 min the product and, at the end of baking, add the ginger, cool it and spill it in the moulds. Bake in ventilated oven and in the end of baking, add the pistachios.

  • Tahiti Vanilla Apple

    Bake in the an for 7-8 min:

    • Green apples 200 g
    • Water 50 g
    • Liquid brown sugar 200 g
    • Vanilla berry 1

    Once baked, put interlaced in the dish.

  • Cuba Biscuit without Flour

    Untie and unite:

    Whip apart and unite:

    • Albumen 200g
    • Sugar 65 g
    • Yolk 50 g

    Add part of albumen and yolk in the hot amalgam of cuba and butter, next add the remaining albumen.

  • Apricot Gelè

    Make soft and unite:

    • Isinglass 10 g
    • Apricot pulp 500 g

    Once obtained the mixture strain it in the tubes and freeze. Once frozen remove from the moulds and put inside the second tube.

  • Almond Apricot

    • Apricot without water (disidratate) 200 g
    • Saronno almond 200 g

    Cut the apricot in cubes and put with the Saronno almond on infusion for 30 min. Drain and put inside the mousse.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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