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 CHOCOLATE 1000 FEUILLESmore with chocolate

CHOCOLATE PUFF PASTRY 

 

MILK & DARK CHOCOLATE MOUSSES

 

WARM RASPBERIES

 

VANILLA ICE  CREAM

 

 

 

 

 

 

 

 

 

 

 

Cake Black Forest

Charlotte Vanilla Chocolate

Chocolate Beignets

Chocolate Bitter Mousse

Chocolate Cigar

Chocolate Gianduja Napoleon

◄ Chocolate Mille Feuilles

Chocolate Molten

Chocolate Pudding

Chocolate Souffle

Chocolate Variation

Christmas Classics

EASTER

Honey Parfait Glace

OPERA Green Tea

Pear Belle Helene

Pear Bourdaloue

Profiteroles

Profiteroles Vanilla Chocolate

Rocky Road

Semi Sweet ( 65 to 72%)

Souffle Grand Marnier

Tira_Misu'

  

| CHOCOLATE PUFF PASTRY |

| MILK CHOCOLATE MOUSSE | DARK CHOCOLATE CHANTILLY |

| WARM RASPBERRIES | ICE SCLPTURE | ICE CREAMS |

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 CHOCOLATE PUFF PASTRY

·    Regular puff pastry (recipe,click) , give an extra turn with cocoa/10X mix( ½ & ½ )
·    Roll the dough very thin using the same cocoa/sugar mix with abundance
·    Lay the sheets of chocolate dough onto parchment paper (for ½ size baking sheet trays)

·    Keep in freezer until needed .
·    put each sheet of dough on the back of a tray, by turning it upside down.. Cover with another ½ sheet of parchment paper .  cover with two trays (to prevent the dough from rising to much)
·    Bake at 300F for 20minutes on high blow.. And another 15 min on low blow                              ·    Allow to cool before using ,
Use a ruler to cut the dough in a way to obtain even strips of  mille feuilles

 MILK CHOCOLATE MOUSSE


-    1 Qt heavy cream
-    1 Qt milk chocolate

 

·    Bring the cream to a boil and add chopped chocolate to it. Mix well using a whisk. Then , keep cover in fridge until cold and needed.
·    Put the amount of ganache ,needed for the confection of the Mille Feuilles, in the KitchenAid ; and by using the whisk , just give a few turn of machine , enough to give some emulsion and make the ganache look like a rich mousse.
·    Fill up in bag and use when needed.

 DARK CHOCOLATE CHANTILLY


-    1 Qt heavy cream
-    450 grs (1 lb) dark chocolate  65 or 66%

  ·    Whip the cream until still very soft
·    Add melted chocolate at once in the center of cream and stir energetically
-    by using a rubber spatula
-    by only stirring in the center until the chocolate is completely incorporated to the cream
-    at last , delicately , fold the rest of the cream from side of bowl
·    put the chocolate “Chantilly in a bag and pipe onto Mille Feuilles when needed.

 WARM RASPBERRIES

                Heavy syrup    learn more about syrups >>> click here
-    150 grs corn syrup
-    1 kg sugar
-    400 grs water

·    Bring all ingredients to a boil in a stainless steel pot
·    Dispense the syrup in several plastic or stainless steel container and seal well.
·    For each order, pour some of the syrup in a hot skillet, add a little piece of butter (optional), wait for the bubbles , drop the raspberries , coat them with the syrup ,using different motions and serve on the side pot or onto plate.

  The Ice sculpture

·    the socle

·    the cloche 

 different pieces of molded ice , polished and assemble together to create an harmonious combinationparty balloons filled with cold water, standing into a bowl and kept in freezer for a certain amount of hours (10 to 12) .
    After this period, destroy the balloon using knife or scissors , dig a hole on the to
     and pour out the unfrozen water.
    Using a hot tray or iron, polish the top of the ice until even.
    Turn the ice down side –up , and stick on the top a small knob of ice by spraying
     some water

  Vanilla ice-cream
 Mix with milk , cream, corn syrup, Agar-Agar , sugar and fresh vanilla beans ONLY
        No eggs
 Strawberry sorbet

  Fresh strawberries, corn syrup, sugar syrup, lemon juice


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