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The red canvas

A creation by %s

The red canvas

In a saucepan, warm puree; add gelatin.
Prepare Italian Meringue.
Whip the cream.
Add the cold meringue, then add cream to the fruit puree and proceed to the montage.

Raspberry mousse

Raspberry mousse

In a saucepan, warm puree; add gelatin.
Prepare Italian Meringue.
Whip the cream.
Add the cold meringue, then add cream to the fruit puree and proceed to the montage.

  • Cream - 250 g
  • Vanilla pod - 1/4
  • White chocolate (Zephyr) - 90 g
  • Gelatin mass - 20 g
  • Marco polo tea Mariages frères - 10 g

  • Cream - 250 g
  • Vanilla pod - 1/4
  • White chocolate (Zephyr) - 90 g
  • Gelatin mass - 20 g
  • Marco polo tea Mariages frères - 10 g
Boil cream, add vanilla and tea and infused for 8 minutes.
Strain, warm up again slowly , add mass gelatin and poor on white chocolate.
Pour in insert.

Marco Polo namelaka cream

  • Cream - 250 g
  • Vanilla pod - 1/4
  • White chocolate (Zephyr) - 90 g
  • Gelatin mass - 20 g
  • Marco polo tea Mariages frères - 10 g

Marco Polo namelaka cream

  • Cream - 250 g
  • Vanilla pod - 1/4
  • White chocolate (Zephyr) - 90 g
  • Gelatin mass - 20 g
  • Marco polo tea Mariages frères - 10 g
Boil cream, add vanilla and tea and infused for 8 minutes.
Strain, warm up again slowly , add mass gelatin and poor on white chocolate.
Pour in insert.

Warm up purees until 90°C, add the mix of pectin and sugar and mix weel, add vanilla.
Boil slowly and pour in moulds.

Raspberry & peach jam

Raspberry & peach jam

Warm up purees until 90°C, add the mix of pectin and sugar and mix weel, add vanilla.
Boil slowly and pour in moulds.

  • Egg white - 120 g
  • Brown sugar (light) - 60 g
  • Icing sugar - 90 g
  • Hazelnut powder - 100 g
  • Cake flour - 30 g
  • Chopped toasted hazelnuts (165°C – 15 minutes) - 50 g

  • Egg white - 120 g
  • Brown sugar (light) - 60 g
  • Icing sugar - 90 g
  • Hazelnut powder - 100 g
  • Cake flour - 30 g
  • Chopped toasted hazelnuts (165°C – 15 minutes) - 50 g
Whip egg white and cassonade.
Add the powders and spread chopped hazelnut.
Bake at 175°C, 12-15 minutes.

Hazelnut dacquoise

  • Egg white - 120 g
  • Brown sugar (light) - 60 g
  • Icing sugar - 90 g
  • Hazelnut powder - 100 g
  • Cake flour - 30 g
  • Chopped toasted hazelnuts (165°C – 15 minutes) - 50 g

Hazelnut dacquoise

  • Egg white - 120 g
  • Brown sugar (light) - 60 g
  • Icing sugar - 90 g
  • Hazelnut powder - 100 g
  • Cake flour - 30 g
  • Chopped toasted hazelnuts (165°C – 15 minutes) - 50 g
Whip egg white and cassonade.
Add the powders and spread chopped hazelnut.
Bake at 175°C, 12-15 minutes.

  • Les vergers Boiron 100% Raspberry Puree - 550 g
  • Sugar - 1000 g
  • Water - 250 g
  • Cream - 800 g
  • Glucose - 400 g
  • Gelatin leaves - 68 g
  • Condensed milk (unsweet) - 250 g
  • Neutral Glaze (absolu Valrhona) - 175 g
  • Red coloring powder - 0,1 g

  • Les vergers Boiron 100% Raspberry Puree - 550 g
  • Sugar - 1000 g
  • Water - 250 g
  • Cream - 800 g
  • Glucose - 400 g
  • Gelatin leaves - 68 g
  • Condensed milk (unsweet) - 250 g
  • Neutral Glaze (absolu Valrhona) - 175 g
  • Red coloring powder - 0,1 g
Cook sugar and water at 121°C.
Boil cream and purees with glucose.
Add cooked sugar and blend well.
Add gelatin, then condensed milk and neutral glaze.
Last the coloring.
Keep in chiller.

Red Fruit glaze

  • Les vergers Boiron 100% Raspberry Puree - 550 g
  • Sugar - 1000 g
  • Water - 250 g
  • Cream - 800 g
  • Glucose - 400 g
  • Gelatin leaves - 68 g
  • Condensed milk (unsweet) - 250 g
  • Neutral Glaze (absolu Valrhona) - 175 g
  • Red coloring powder - 0,1 g

Red Fruit glaze

  • Les vergers Boiron 100% Raspberry Puree - 550 g
  • Sugar - 1000 g
  • Water - 250 g
  • Cream - 800 g
  • Glucose - 400 g
  • Gelatin leaves - 68 g
  • Condensed milk (unsweet) - 250 g
  • Neutral Glaze (absolu Valrhona) - 175 g
  • Red coloring powder - 0,1 g
Cook sugar and water at 121°C.
Boil cream and purees with glucose.
Add cooked sugar and blend well.
Add gelatin, then condensed milk and neutral glaze.
Last the coloring.
Keep in chiller.
The red canvas