Creme Brule

Multiple item orders that exceed packaging of a 12x12 box will be packed in a 2nd box 12x12 box and will have an additional shipping fee. Additional items above the 2nd box 
Shipping Orders are a 5-7 day process plus shipping is additional time.
Pick up orders need to be placed 2 days in advance. If you need an order earlier than 2 days please phone us at our Medford or Boston location.
12x12 box will each have an additional shipping fee per box.
Prices may change without notice due to price fluctuating on ingredients. Thank you!

Babas

Multiple item orders that exceed packaging of a 12x12 box will be packed in a 2nd box 12x12 box and will have an additional shipping fee. Additional items above the 2nd box 12x12 box will each have an additional shipping fee per box.

Shipping Orders are a 5-7 day process plus shipping is additional time.

Pick up orders need to be placed 2 days in advance. If you need an order earlier than 2 days please phone us at our Medford or Boston location.

Prices may change without notice due to price fluctuating on ingredients. Thank you!

Soaring pie recipe

Ingredients

For the dough

• 400 g flour T55 (at default T45)
• 15 g of Baker's yeast
• 8 g salt
• 230 cl of lukewarm water

For the topping

• 350 g of white cheese
• 150 g fresh cream
• 1 cuil. soup curved flour
• 1 cuil. soup of oil
• Salt, pepper and nutmeg
• 2 onions
• 100 g of bacon
• 150 g of grated Gruyère

Preparation

1. Knead with a household robot, the flour, the crumbled yeast, water and salt for 10 min
2. Leave to rest for 1 tart dough / 2 h at 20 ° C
3. Meanwhile make filling by mixing white cheese and thick fresh cream and salt, pepper and add the nutmeg grated at your convenience
4. Cut onions
5. Divide dough pie spikes in 4 pieces
6. Spread the dough about 1 mm thick and garnish with the white and cream cheese mixture cool until 1 cm edges, then sprinkle the thinly sliced onions, the pork belly and finally the grated Gruyère
7. Bake the pie spikes on a plate in a furnace heated to 250 ° C minimum during 8-10 min

English cream recipe

Classic custard:

• 50 cl of milk
• 1 vanilla pod (or 1 bag of vanilla sugar)
• 75 g of sugar
• 4 egg yolks

Preparation:

1. Whisk the egg yolks with the sugar until the mixture blanching
2. Bring the milk to the boil with the split and scraped vanilla pod
3. Slowly pour the milk on the yellow mixture of eggs and sugar by turning regularly
4. Put everything in the pot and, on low heat, stir your cream with a wooden spoon until it sheet the back of your spoon! ATTENTION do not boil!
5. Then remove the custard from the fire, and stir again a few minutes
6. Remove the vanilla pod and let cool to room temperature then book in the refrigerator

Creamy chocolate mousse recipe

Creamy chocolate mousse:

• 180 g of chopped dark chocolate
• 20 g of whole milk
• 10 cl of cream liquid
• 20 g of butter cut into small cubes
• 3 eggs
• 15 sugar meal

1. Boil, together, the milk and cream
2. Vesrez all of the chocolate chopped by mixing 1 to 2 min to the whip
3. When your preparation reaches approximately 40 ° C, incorporate the small cubes of butter with the whip
4. Mount, the whites of eggs, in snow with the sugar, and then toward the end, add the 3 yellow by continuing to fight
5. Incorporate 3 good cuil. your white chocolate soup
6. Pour then all preparing chocolate in the rest of the beaten whites, stirring very gently
7. Use everything on to garnish your pastries, and then take in the fresh

Recipe muffins

Ingredients for 12 muffins:

• 300 g of flour
• 2 eggs
• 20 cl of milk
• 125 g of melted butter
• 1/2 cuil. Salt coffee
• 120 g of brown sugar powder
• 8 g baking powder

Preparation:

1. Beat the eggs with the milk
2. Add the flour, yeast, salt and brown sugar mixed together
3. Incorporate the butter by mixing
4. Garnish the molds 3/4, with the pulp muffins
5. Cook your muffins at 200 ° C for 20 min
6. Wait 5 minutes before unmould

Granite white here, tiles fisheries and infusion of citronelle recipe

Ingredients for 4 people

• 4 white by fisheries
• 1 lemon
• 2 sticks of lemon grass
• 250 g of powdered sugar
• 20 g of butter
• 2 cl cream liquid
• 25 g chopped almonds

Preparation

1. Peel, remove the nuclei and recover 4 fisheries flesh into the bowl of the mixer, then add lemon juice.
2. Heat 40 cl of water and 200 g of sugar in a saucepan. Bring to the boil and pour half of the syrup into the bowl. Washing and cut lemon grass sticks, thrown into the pot and let steep 15 min out of the fire.
3. Mix the contents of the bowl for 30 seconds then pour it into a plastic box or bin ice and put in the freezer.
4. Filter the infusion of lemon grass through a small strainer and set aside in the refrigerator.
5. Preheat the oven to 150 °.
6. Prepare the tiles almond: melt 40 g of butter, pour in a small bowl then add liquid cream, the rest of the sugar and chopped almonds. Mix with a wooden spoon.
7. Place 4 small piles of dough on a baking liner and spreading in circles with the back of a spoon to soup. Oven and cook about 10 minutes.
8. When the tiles are caramelized, remove the plate from the oven, allow to cool 1 minute and take off with a spatula.
9. Exit the sherbet from the freezer, stir it with a fork and return to cold for 2 h.
10. The approach of the dessert, form balls of sorbet, and depositing it in 4 verrines, pay Lemongrass syrup and serve immediately with the tiles with almonds