Recipes

Combine puree, cream, coconut, sugar, salt and vanilla and bring to boil Cool down to 70 C Pour over chocolate and make genache. Blitz with hand blender if needed Transfer to piping bag and fill up dark or milk truffle shells Refrigerate Cover in melted milk chocolate Roll in to…

Whip eggs and sugar Melt butter and chocolate together Soak gelatin in cold water and melt with brandy Add chocolate mix in to eggs and whip well Add brandy with gelatin in to mix. Fold in cream Line frame with sponge sheet and fill up with mousse Freeze, slice

Whip sugar and butter Add dry ingredients Add eggs and combine sable well use spade attachment Use for Brûlée here Used for strawberry mousse here

Whip butter and sugar Add eggs in three stages Mix flour, cocoa powder and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some milk chocolate drops on top. Bake at 160 C for 15min

Whip butter and sugar Add eggs in three stages Mix flour and soda together Add dry in to butter mix Mix until well combined Fill up 3/4 of molds and sprinkle some brown sugar and ground cinnamon on top. Bake at 160 C for 15min

Whip eggs and sugar Microwave butter until runny and combine with oil Mix dry ingredients together Add orange juice and zest in to egg mixture Fold in flour mix followed by fat Use shallows trays, bake at 160 – 30 min low fan. Used for Tarte Au Citron