Raspberry soufflé with salted chocolate
Weight Ingredients 750 г Dark chocolate Cacao Barry Extra-Bitter Guayaquil 64% 150 г Milk chocolate Cacao Barry Lactée Supérieure 38% 600 г Lescure cream 8 pcs. Egg yolk 100 г Sugar 900 г medium whipped cream Method of preparation Chocolate mousse Boil the cream and pour over the chocolate to make the ganache. Make a sabayon with the egg yolks and
Lemon tartlet
Weight Ingredients 190 г Chilled egg yolks 260 г Chilled egg whites 550 г Sugar 300 г Elle & Vire oil 10 г Natural corn starch 30 г Pistachios (for decoration) 16 pcs Masdeu's sweet square cupcakes 180 г Boiron frozen lemon puree Preparation of meringue and lemon cream Merengue: Put on the stove in a 100 g pot
Eclairs with white chocolate Cacao Barry
Weight Ingredients 125 g water 125 g milk 4 g salt 4 g sugar 112 g Elle & Vire butter 138 g flour 250 g eggs Preparation method for Steamed dough/Shu dough for eclairs Beat the eggs with a hand blender. Cut the butter into small cubes. Mix sugar, salt, milk, butter and water in a saucepan.
Coconut cookies with chocolate Cacao Barry
Weight Ingredients 30 g egg yolks 50 g sugar 65 g Elle & Vire butter 0,6 g salt 71 g flour 3,5 g baking powder 6 g CACAO BARRY pure cocoa powder 100% natural 15 g dark chocolate Cacao Barry Extra-Bitter Guayaquil 64% Cookie preparation Mix the egg yolks with the sugar and salt and beat until lightened
What is haute cuisine and why use it in your restaurant?
Relax - haute cuisine doesn't have much to do with higher maths. The former is a sophisticated form of torturing the mind through numbers. While haute cuisine aims at the opposite - it is a refined form of delivering pleasure and a holistic experience