DG

Whisk eggs and sugar Melt butter and chocolate Pour into eggs, mix well Sift cocoa and flour together Add to the eggs and chocolate mixture  Make sure no dry lumps left Add guinness, mix well...

1. Whip up butter and sugar 2. Add Eggs in three stages 3. Add liqueur 4. Add Nuts of your flawour

1. Combine all together and bring to boil while stirring. 2. Boil for 10 min. 3. Pass 4. Chill 5. Serve   Used for Hot Chocolate Fondant

Combine all together Bring to simmer Serve

Poached pear halves Clean, half and core pears Bleach with sour water Vac pack with stock syrup Sous-vide at 80 C for 15-20 min until pear soft. Transfer in to ice bath Store refrigerated for...

Whip cold meringue Sprinkle with crushed hazelnuts Dehydrate at 60 C for 12 hours

take one frozen sheet of puff pastry and divide in 4 quarters Defrost on the table Shake icing sugar on the table, place sheet of pastry and cover with icing sugar. Roll it out...

Cook stock syrup with star anise Prep Pineapple : peel, slice in to 1-2mm discs with slicer Dehydrate at 57 C for 12 hours. Store in an air tight container.

Cook stock syrup Prep pineapple - peel, core, cut in half along the core and divide each half in to 4 large rectangles Vac pack with syrup and star anise Sous-vide at 80 C...

Bring to boil cream sugar and lime Pour over egg yolks Mix well, cover and leave to cook Add buttermilk, blitz with hand blender Freeze

Combine Bake at 170 for 10-15 min Cool down Pulse with robot coupe

Steps for apples Peel apples and slice into 2-3 mm strips with a mandolin Select 10 cm deep gastro size tray, spry with grease spray and line with parchment paper. Sprinkle  caramel powder on to...

Peel apples and chop in to cubes Combine all ingredients in the thermo blender and cook to 85 C for 5 min Refrigerate, vac pack Transfer in to squeezing bottle for plating

Tarte tatin here. Combine all and reduce in half.

`Make dry caramel with sugar and glucose syrup, get a dark umber color. add butter