DG

Makes one large frame

Whip up butte and sugar Add eggs in three stages Mix flour with baking powder Add in to the butter mix Fold in apples   Makes 1 full gastro size tray

Combine egg yolks and nut paste Bring to boil cream, milk and sugar Pour over yolks, quick whisk and cover Let it cook sitting on the bench not the stove! Used for Soufflé here

Add all at once and whip up meringue Fold in in to filling Used for Soufflé here

Combine both ingredients in the sauce pan Bring to boil while stirring Store in the coldroom contact covered Used for Soufflé here

Toast tonka beans for 15 min at 150C Peel and chop, add in to the cream Bring to boil cream, milk and tonka bean Combine yolks and sugar Pour cream over yolks Stir, don't...

Souffle Filling Meringue for Souffle Vanilla sauce creme anglaise Hazelnut Ice cream Milk Chocolate Disc Roasted hazelnuts halves

Tart case 8cm Lemon curd Almond cake Mango and Levander sorbet Lemon meringue Mango puree

Bring everything to simmer Simmer for 5 min Strain Levander off Churn or freeze in paco jet tubs Used for Tarte Au Citron

Slice butter in to cubes Make crumbs with butter, sugar, salt, almonds and flour Add eggs Mix until pastry is formed Role out between 2 parchment sheets Cut discs using a perforated rings Slice...

Mix sesames and sifted icing sugar Toast dry in the pan until gets smoky Cool down on silicone mat Store in an air tight container Used for Hot Chocolate Fondant

Blitz bananas with ascorbic acid Make creme anglaise with cream, honey and egg yolks Pour over bananas, add yellow food colouring and blend well. Churn or freeze in paco jet tubs Used for Hot Chocolate...

Soak dates for 10 min in hot water and drain Transfer to food processor and blitz with pecans, coconut and salt Set in the frame Cover cashews with boiling water and soak for 3...

Items Needed: Baked puff pastry White Chocolate Cremeux Caramel Liquide Baked Apple puree Caramel Poached Apples Bulmers Cider Sorbet Caramel Crispies Icing Sugar

Peel apples Scoop apple balls in to ascorbic bath Get all trimmings in to deep full size gastro size tray for roasting for puree Vac pack apples with caramel liquid Sous Vide at 82C...

Peel apples. Scoop apple balls and reserve in ascorbic water bath Left over trimming roast in the oven until dark brown Blitz in thermo blender adding caramel liquid until desired consistency Pass and and...

Make deep amber caramel Glaze with water add vanilla Cool to room temp before using Used for Granny Smith Muille Feuille To make baked apple puree and caramel poached apples

1. Dry caramel sugar 2. Glaze it with butter - No Stirring!!! 3. Add half of a cream bring to boil and let caramel melt 4. Add the rest of the cream 5. Bring to boil, pass, cool serve...