CARAMEL

     -350 gm sugar + 100 gm water

     - 50 gm water ( to stop the caramel)

        __________

     - 1 liter milk

     - 12 yolks

     - 150 gm sugar

     - 30 gm gelatin

     - 1 liter whipped cream

 CHOCOLATE

  COFFEE

Different flavors can be added to the creme anglaise any time during the cooking process and even after if extracts or essences

 FROMAGE BLANC

- ½ liter milk    - 400 gm sugar    - 30 gm gelatin    - 1 Kg Sour Cream    - 1 liter whipped cream

dessert_strawberry_entremet_fromage_blanc   Strawberry Shortcake

 FRUIT BAVARIAN

  Heat fruit puree and sugar until sugar is totally melted

    - 1 Kg fruit puree

    - 500 gm sugar (depend on fruit)

  Add gelatin right away when puree and sugar are combined and still hot.

    - 12 (2,5 grs) gelatin leaves

  Let cool the fruit mixture

  When still jiggling ,add the whipped cream and use right away.

    - 1 Kg100 whipped cream

 ORANGE

     - 150 gm butter

     - 200 gm 10X sugar

     - 2 orange zest

     - 2 eggs

     - 2 dl orange juices

     - ½ lemon juice

     - 5 gelatin leaves

     - 400 gm whipped cream

 PISTACHIO | PRALINE

VANILLA MIX

When boiling the milk add the next two ingredients below:

- +or- 300 grs pistachio or Praline paste (sweet)

- 4 drop green food color (for pistachio)

- pistachio brittle (optional)

   VANILLA

CHARLOTTE VANILLA CHOCOLATE

Bring the milk to a boil infusing the vanilla - 1 Qt milk - 4 vanilla beans   Whisk yolks and sugar until light lemon color

Then pour par of the boil milk over, stirring well and put all the liquid to cook together until the coating of the back of a spoon. - 11 yolks - 250 grs sugar    Stop the cooking process by pouring the hot “creme anglaise” into a bowl over ice    When still hot, add the gelatin(previously washed in cold water).    Stir well and let cool - 11 gelatin leaves    When cool but still jigling, fold in the whipped cream - 1 Qt whipped cream