RECIPES & TIPS

Afrodita

Afrodita

 Creación original de la asociación Sensibilité Gourmande (Rhône-Alpes), realizada por  Sebastien Lesage . ...

Apr 26, 2022
Tronco Mikado

Tronco Mikado

 Creación Original de  Phillippe Vandecappelle Tronco Mikado 1 Sable Breton Ingredientes: 140g  de yemas, 280g de...

Apr 26, 2022
Princess

Princess

 Creación original de Philippe Bertrand Princess 1.  Merengue italiano de naranja Ingredientes: 20g de azúcar, 100g de...

Apr 26, 2022
Tierra y Fuego

Tierra y Fuego

 Creación Original de  Paco Torreblanca Tierra y Fuego 1 Mousse de chocolate Ingredientes: 900g de cobertura 72%, 1350g de...

Apr 26, 2022
"Mojito"

"Mojito"

Creación original de Oriol Balaguer.   1 Cremoso de chocolate Nata líquida - 500 g Leche - 500 g Azúcar - 80 g Yemas de...

Apr 26, 2022
"El San Silvestre"

"El San Silvestre"

Original recipe by Norbert Vannier. M.O.F Patissier Conseil-Création-Formation Broye, France.   For a 60 x 40 x 4.5 cm baking tin. 1....

Apr 26, 2022
"Selva Negra"

"Selva Negra"

Original recipe by Mickaël Azouz.   Chipolata ‘Chipolata’ Mousse Black glaze - 700 g Fresh butter - 370 g Syrup at 30 ºC...

Apr 26, 2022
"Tronco de Griottines"

"Tronco de Griottines"

Original recipe by Mickaël Azouz.   Single-layer ladyfinger sponge cake Cream together: Egg yolks - 400 g Caster sugar - 350 g Vanilla...

Apr 26, 2022
"Tronco Divino"

"Tronco Divino"

Original recipe by Laurent Le Daniel.   Recipe for a 60 x 40 cm sheet rolled out into a 50 cm long strip. 1. Pistachio dacquoise Egg whites -...

Apr 26, 2022
Le Saint Silvestre

Le Saint Silvestre

Original recipe by Jean-Michel Perruchon.   Recipe for a 60 x 40 cm cake, 4.5 cm high. Griottines Sponge Cake Egg whites - 440 g Sugar - 520 g...

Apr 26, 2022
Macarons with Griottines

Macarons with Griottines

Original recipe by Bellouet-Conseil.   Recipe for around 20 macarons. Macarons Ground almonds - 250 g Icing sugar - 450 g Vanilla-flavoured...

Apr 26, 2022
Cointreau Caïpirinha

Cointreau Caïpirinha

Original recipe by Jean-Michel Perruchon. M.O.F. Pastry Chef. École Bellouet Conseil – Paris, France.   Cointreau® Caipirinha ...

Apr 26, 2022
Duo with Griottines

Duo with Griottines

Original recipe by Bellouet-Conseil.   1 Joconda sponge cake Icing sugar - 175 g Ground almonds - 175 g Eggs - 250 g Flour - 50 g Soft butter...

Apr 26, 2022
CCC tub

CCC tub

Original recipe by Jean-Michel Perruchon.   Recipe for around 12 x 16 cl pots. 1. Banana compote Banana pulp - 200 g Passion fruit pulp - 30 g...

Apr 26, 2022
"Tronquito Charleston"

"Tronquito Charleston"

Original recipe by Jean-Michel Perruchon.   Recipe for around 14 rolls, each 7 cm long. 1. Breton shortbread Butter - 150 g Sugar - 140 g Salt...

Apr 26, 2022
Caramelita

Caramelita

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie.   Caramelita Recipe for approximately 120 chocolates with a milk chocolate...

Apr 26, 2022
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