Créme Caramel
- 200 g Milk
- 200 g Heavy Cream
- 200 g Eggs (4 eggs)
- 140 g Sugar
- For the caramel:
- 250 g Sugar
- 50 g Water
- 20 g Glucose
- Make the caramel
- Bring the milk and heavy cream to a boil.
- Mix the eggs and sugar in a bowl.
- Pour the boiling milk and heavy cream over the eggs and sugar.
- Mix and Strain.
Créme Brulée
- 90 g Sugar
- 50 g Eggs (1 eggs)
- 100g Egg Yolks
- 290 g Heavy Cream
- 100 g Milk
- 1 g Salt
- Mix the sugar, eggs, egg yolks and salt.
- Boil the milk and heavy cream.
- Pour the liquid over the egg mixture.
- Pour the mixture in ramekins and bake in a water bath for 40 minutes at 320°F.
Ladyfinger
- 225gr yolks
- 100gr sugar
- 280gr whites
- 110gr sugar
- 120gr Pastry flour
- 120gr corn starch
- Bake in convection oven at 380F for about 10 minutes.
Vanilla Bavarian Mousse
- 420gr milk
- 420gr heavy cream
- 140gr yolks
- 180gr sugar
- 22gr gelatin in sheets
- 960gr whipped cream
Chocolate Genoise-Cold Method
- 320 g flour
- 45 g cocoa powder (or add 45 g of flour and omit cocoa, if not making chocolate)
- 45 g cornstarch
- 12 g baking powder
- 227 g yolks
- 136 g sugar
- 280 g oil
- 370 g egg whites
- 273 g sugar
Hazelnut Shortbread
- 72gr HAZELNUTS (TOASTED)
- 156gr UNSALTED BUTTER (SOFTENED)
- 66gr POWDERED SUGAR
- 10gr VANILLA EXTRACT
- 2gr SALT
- 1 EGGS
- 115gr PASTRY FLOUR
Chocolate Mousse
- 100gr Sugar
- 25gr water
- 100gr Yolks
- 300gr Dark chocolate
- 600gr Whipped Cream
Chocolate Glaze
- 200gr chocolate
- 1000gr pate a glacer (or prima)
- 400gr simple syrup
500gr heavy cream - 100gr glucose
- 20gr cocoa powder