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Creme Brulée vanilla Lemon
Creme Brulée Yuzu
Creme Brulée Yuzu Tangerine
| Flan Mix | Coffee Chantilly | Coffee Nougatine | Tuile Froissée |
RECIPE for 35 pieces
-3 Qt milk
-2 handfull of star
- 18 eggs
- 600 grs sugar
a blond caramel and pour some in the mold ; enough to allow the caramel just to coat the bottom of each mold.
Bring the milk to a boil
Add the star anise and let infuse for 5 minutes
over low heat.
Mix eggs and sugar and strain over the still warm milk and mix well.
Pour the milk mixture into each mold and bake in a double boiler in the oven at 300ºF for about 35
Allow to cool ,place on ½ sheet tray, wrapp in plastic and refrigerate.
- 450 grs expresso coffee
250 grs sugar
- 750 grs heavy cream
Make some fresh Espresso and add sugar right away, allowing it to dilute
coolthe coffee mixture and add the cream.
For the service, fill until the ¾ ,the whipped cream canister,
seal and place gas charger.
Shake well before every use and slightly operate.
- 450 grs sugar
- 50 grs light corn syrup
- 100 grs water
- 150 grs ground coffee
- 150 grs blanched almond flour
Make a blond caramel with sugar, corn syrup and water.
Using a wooden
spatula, slightly incorporate coffee and almond flour, and let cook for a few more minute stir ring constantly.
ready pour the mixture over a baking sheet and allow to cool.
When completely cooled, break the nougatine apart and
using a coffee grinder, process until obtention of a fine powder.
- 500 grs
- 300 grs flour
- 1 lemon zest
- 1 lime zest
- 1 orange zest
500 grs egg whites
- 240 grs melted
* Mix all ingredients together , finishing with the melted butter
* Reserve in a container and refrigerate
* Spread the mix onto a baking sheet ,using a medium brush
* Bake at 300ºF and fold inequally and unevenly between hands
sealed until needed.
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