Archives: Recettes

Blend milk, flour, yeast and salt for about 5 minutes with a mixer. If you don’t have a mixer do it by hand !

The mix should peel off the walls of the bowl before adding the butter. Mix for 10 minutes until it comes completely off the sides of the bowl.

Form a smooth ball and place in the fridge for 45 minutes.

Spread the brioche dough with a pastry roller, make a rectangle then add the spread (generously). For a special treat, you can also add caramelized hazelnuts.

Roll the mix into a sausage shape before cutting out rolls in the thickness you like. Allow to sit for 90 mins at room temperature.

Cook your brioches for 12 minutes in an oven set to 160°c

Start by mixing the egg yolks and sugar.

Bring milk and cream to the boil.

Combine and stir the two mixes, then cook again.

Cook cream at 83°C or in a pan while stirring constantly until sticky. Draw a line with your finger on the spatula, it should not cover over again.

Add the hot cream to the chocolate and mix. Place hazelnuts on the bottom of the dish and pour the cream over it. Tip: add the cream in two batches for a better emulsion.

Preheat your oven to 150°C.

Place the brioche slices in the bottom of the lined mould, packing them lightly. Make sure you do not leave any gaps.

Blend the cream cheese with the sweet cream until there are no more lumps then add the yolks and sugar. Mix well and finish by adding the vanilla.

Pour the mixture into the mould and bake for 1 hour.

Leave to cool for at least 5 hours in the fridge, then sprinkle with brown sugar and use a blowtorch to caramelize.

Whip the cream. Add the sugar during the process.

Cut the strawberries into the size you want.

Spread the whipped cream on the meringue disc, distribute the fruit evenly (be generous!) and sprinkle with icing sugar.

Serve the Pavlova with strawberry coulis. You can also serve it cut into pieces !

Add the fruit and coulis at the last minute just before serving. A simple and quick dessert but ever so delicious !

Melt the chocolate squares in a bain-marie.

Heat the cream and coffee latte (almost to the boil) then gradually pour the contents over the melted chocolate, beat carefully.

Blend with an immersion mixer and pour into ramekins.

Place in the fridge for at least 4 hours.