Chia pudding with coconut milk
Pour the coconut milk and sugar into a bowl. Then add the chia seeds and mix well for a few minutes. Place in the fridge for 3 to 4 hours. Make the verrines by alternating the coulis, fruit and chia pudding. Pour le décor, ajoutez un filet de coulis et par-dessus des fruits frais puis […]
Red fruit ice cream
In a bowl, mix the red fruit coulis with the lemon juice. In a separate bowl, whip the cold cream until stiff and gently fold into the coulis. Cut a few raspberries and place them in the bottom of your ice-cream moulds. Then fill with the fruit mousse you’ve just made. Place in the freezer […]
Coconut and chocolate yoghurt ice cream
Whip the cream until stiff. Mix the three coconut yogurts with the glucose fructose and coconut flavouring. Then gently fold in the cream. Pour the mixture into the ice-cream moulds. Place in the freezer for at least 5 hours. Once frozen, melt your chocolate chips in a double boiler. Wait for the chocolate to cool […]
Pistachio Raspberry Tiramisu
In a bowl, mix the egg yolks with the mascarpone, then add the pistachio paste. Separately, whip the cream until stiff. Once firm, fold it into the mascarpone-egg-pistachio mixture. Make a syrup by mixing the raspberry coulis with the water. Then dip your sponge biscuits in the syrup for a few seconds. To assemble the […]
Churros
In a bowl, mix together the dry ingredients, flour and salt. Bring the butter and water to the boil in a saucepan. Add the flour and salt mixture over a low heat. Mix with a pastry blender. Pour your churro batter into a piping bag with a wide, fluted tip. Heat your frying oil to […]
Chocolate hazelnut spread
In a saucepan over a low heat, cook your milk chocolate chips in a bain-marie. Stir in the hazelnut paste. You can now put your spread in a jar. For a slightly crunchier version, you can add roasted hazelnut chips to your spread! Enjoy!
Doughnuts filled with chocolate-hazelnut spread
Warm the water in a small bowl (around 37°C), pour in the baker’s yeast and leave for 15 minutes to rehydrate. Then add the melted butter. Once mixed, the temperature should be around 37.6°C. Pour this mixture into the mixer bowl, along with the flour, caster sugar (25g), egg and salt. Using the dough hook, […]
Pistachio cake lollipop
Preheat your oven to 180° fan oven. Pour the frangipane powder from the kit into a mixing bowl, add the melted butter and replace the amount of water normally added to the kit with the pistachio paste (30g). Add the pistachio slivers and mix well. Unroll the puff pastry and cut out pairs of stars […]
Gourmet chocolate cup
First, melt the white chocolate chips in 30-second increments in the microwave. Using a brush, coat the inside edges of a mini cardboard cupcake case. Leave to set in the open air or in the fridge. Melt the milk chocolate chips and fill the cups to the brim. Tap out the excess chocolate, leaving a […]
Homemade chocolate bars
1. Preparing the dark chocolate bar . We’re going to temper the chocolate. Melt the dark chocolate palets in a bain-marie at 45-50°C, using a food thermometer. Stir to bring down to 27°C. Then gently reheat to 31-32°C. Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles. Quickly […]
