Recipes

Mix egg yolks, sugar and 200 gr of milk and custard powder Bring 2 ltr of milk to boil. pour over egg yolk mix slowly and stir back on the heat bring to first couple of bubbles pour over chocolate Mix well, refrigerate

Syrup to make 1 large frame of opera cake. Bring to boil sugar and syrup Remove from the heat, add brandy and extract This recipe used to make Opera cake here

Makes 1 large frame Bring cream and butter to the boil. Cool down to 80c Pour over chocolate Blitz Use while runny This recipe used to make Opera cake here

Makes 1 large frame   Make sabayon with yolks and sugar Add butter in three stages,   Make sure sabayon still hot before adding butter This recipe used to make Opera cake here

Recipe for 1 large frame and makes 2 large sheets Whip up eggs almonds and icing sugar Fold in flour and melted butter Fold in meringue with salt Bake 180C for 10-12min This recipe used to make Opera cake here

Makes 1 large frame   Joconde biscuit sponge recipe here Coffee butter cream recipe here Chocolate genache recipe here Chocolate and water 50gr+50gr Coffee syrup recipe here

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