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L'Amélie

Almond sablé

  • T45 flour - 300 g
  • Butter - 180 g
  • Salt - 3 g
  • Icing sugar - 112 g
  • Ground almonds - 38 g
  • Eggs - 66 g
  • Vanilla pod - 1/2
Mix the ground almonds, salt and butter with the paddle attachment. Then add the rest of the ingredients. Mix well. Set aside in a refrigerator until ready to use. (Minimum 2 hours).       

Italian meringue

  • Egg whites - 200 g
  • Caster sugar - 400 g
  • Water - 100 g
Heat the water and sugar at 118°C. When the mixture reaches 110°C, begin to beat the egg whites. Very slowly, pour the water and sugar mixture onto the beaten egg whites.

Spiced mango mousse

Soften and melt the gelatine. Incorporate the gelatine into the warmed puree.
Mix the whipped  cream with the meringue then add the puree/gelatine.

Orange Joconde sponge

Mix together the ground almonds, sugar, eggs, flour and the semi-candied.
Beat the egg whites with the sugar.
Combine the two mixtures. Add the cooled melted butter.
Bake at 220 °C for 7-8 min

Red berries crème brûlée

Blanch the egg yolks with the sugar. Boil the milk, add the cream. Pour on the blanched eggs. Mould in flexipan 16cm diameter x 1 cm deep. Bake for 40 minutes at 100 °C. Freeze and unmold.

Berry syrup

Mango glaze

Cook the glucose and the sugar to a caramel.
Deglaze with the cream and the mango puree. Heat to 105°C, add the gelatine and sieve through a chinois. Leave to rest. Glaze at about 30°C.