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

Recette milk-shake au chocolat

Ingrédients pour 4 milk-shake :

• 1 cuil. à soupe de cacao en poudre
• 4 boules de glace au chocolat
• 30 g de sucre semoule
• 60 cl de lait
• 6 glaçons

Préparation :

1. Mettez 4 verres à rafraîchir, pendant 15 min, au réfrigérateur
2. Have all the ingredients in the bowl of your mixer, and then mix, 1 to 2 min at maximum speed
3. Then pour the preparation in the refreshed glass and use the milkshake chocolate without waiting

Recipe cake of the Kings the cream of almonds

Ingredients for 1 large milkshake:

• 2 balls of vanilla ice cream
• 10 cl of milk, although DITF
• 75 g of watermelon cantaloupe, diced
• 40 g of raspberries, mixed pureed and passed through a sieve to remove seeds

Preparation:

1. Mix ice, milk melon and raspberry purée to obtain a homogeneous preparation
2. Taste and times if necessary
3. Pour the milkshake into a large glass and decorate raspberries and melon

Recipe cake of the Kings the cream of almonds

Ingredients for 6 people:

• 30 g of butter
• 120 g sugar meal
• 1 egg
• 1 cuil. Rum coffee
• A few drops of bitter almond extract
• 100 g almond powder
• 500 g puff pastry

Decor:

• 1 egg
• 1 dl syrup (60 g sugar, 5 cl of water.), 2 drops of alcohol or flavour choice Bring water and sugar to the boil and cook 3 minutes. (Remove from heat and add the alcohol or the chosen flavor)

Preparation:

1. Whisk the butter softened with the sugar until the mixture becomes creamy
2. Add egg to room temperature then the rum and bitter almond extract and finish by the almond powder
3. Lower the pastry on 3 mm thick
4. Cut out 2 discs of 25 cm in diameter and place on a plate wet pastry
5. Divide the cream of almonds inside (up to 5 cm from the edge) and drop a bean near the edge
6. Wash the edge, cover with the other lowers and soudez edge
7. Wash in the beaten egg and leave to rest for 15 minutes at the expense
8. Wash again and made several holes with the tip of a knife, then surface and regular indentations forming a grid
9. Bake your cake of the Kings in the oven at 200 ° C (th 6-7), 30 minutes approximately
10. Pass the syrup to brush on the gelette right out of the oven
11. Use your cake warm or cold

Recipe cake of Kings frangipomme

Ingredients

• 400 g of puff pastry
• 1 bean

Cream frangipomme (Almond cream) + Apple

• 50 g of butter temperate
• 100 g sugar
• 1 egg
• 100 g almond powder
• 150 g Apple sauce

Gilding and syrup for icing the cake (optional)

• 1 egg
• 50 g water
• 30 g of sugar

Preparation

1. Mix the butter with the sugar pomade
2. Add egg to obtain a homogeneous mixture
3. Incorporate the almond powder
4. Incorporate Apple compote
5. Reserve in refrigerator 30 minutes to cream frangipomme or more consistency
6. Preheat the oven to 200 ° C
7. Cut out 2 discs of pastry 26 cm in diameter
8. Spread the cream frangipomme the first drive up to 3 cm from the edge
9. Apply the brush to the eggs previously beaten on the edge of the dough
10. Install the second disk of dough and solder properly the edges of the 2 unit with fingers
11. Wash the cake of the Kings to the brush with the beaten egg remaining
12. Decorate the cake of the Kings with a knife scoring paste lozenge or spikes.
13. Bake the cake of the Kings at 200 ° C for 30 min
14. During the cooking process make the syrup used to make brilliant la galette des rois by boiling 50 g with 30 g of sugar
15. Right out of oven, lightly brush the top of the cake with syrup and with a brush to give it a shiny appearance

Enjoy the cake of Kings frangipomme warm or cold.

A variant of the galette of Kings classic frangipane galette frangipomme consists of cream of almonds and applesauce.

Recipe Strawberry

Ingredients for a strawberry of 20 cm in diameter

Mona Lisa biscuit

• 3 eggs
• 60 g sugar meal
• 60 g sugar ice
• 90 g of almond powder
• 50 g of flour
• 4 egg whites

Bavarian cream

• 50 cl of milk
• 75 g of sugar
• 4 egg yolks
• 1 vanilla pod or 2 sachets of vanilla sugar
• 5 leaves of gelatine
• 1/4 l of cream + 40 g of sugar
• 500 g of strawberries, washed and hulled

Syrup

• 25 g water
• 35 g of sugar
• 2 cuil. soup of kirsch

The decor

• 100 g of marzipan rose
• a few strawberries
  or
• 3 cuil. tablespoon Strawberry Jam
• 2 leaves of gelatine

Preparation

The Mona Lisa biscuit

1. Go to the whip 3 eggs with half (30 g) sugar meal until the mixture blanching
2. Mix together almond powder, flour and sugar ice
3. Incorporate into the egg/sugar mixture semolina, the almond powder, flour mixture and icing sugar
4. Mount Snow the egg whites and add sugar meal remaining (30 g)
5. Incorporate them gently in the preparation
6. Spread the dough on a plate pastry, covered with wax paper and flatten with a spatula
7. Bake the biscuit Mona Lisa at 180 ° C for 10-12 min

The syrup

1. Bring to the boil the water and sugar and let cool before you add the kirsch

Bavarian cream

1. Do soften 8 sheets of gelatin in a bowl of cold water
2. Whisk the egg yolks with 35 g of sugar until the mixture blanching
3. Wear the milk to the boil with the sugar remaining (40 g) and the split and scraped vanilla pod (or default vanilla sugar)
4. Slowly pour the hot milk on the yellow egg/sugar mixture, turning regularly
5. 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!
6. Then remove the custard from the fire, and stir again a few minutes
7. Remove the vanilla pod
8. Incorporate into the custard, gelatin drained
9. Place your container on ice or cold water and let cool
10. When the cream in cooled, whip the cream and add 40 g of sugar
11. Gently embed your cream chantilly cream

The mounting of the strawberry

1. Cut out in the biscuit Mona Lisa, a circle of 20 cm in diameter
2. Have a pastry circle on a plate, or failing the circle of a mold hinged 20 cm in diameter
3. Place the bottom of dough in the pastry circle and soak the syrup
4. Cut the finest strawberries in half and place in the circle, the coter hull of the drill down and the rate cut to the circle
5. Add to height of Strawberry Bavarian cream
6. Cut the remaining strawberries into pieces and place them on the Bavarian cream
7. Pour the rest of cream, smooth and place the strawberries in the refrigerator for 2 h
8. For the decoration, you can have on the strawberry marzipan disc spread (with the icing sugar for the almond paste hangs not) and a few cut strawberries or make a glaze by melting on fire the Strawberry Jam and adding then 2 leaves of gelatine previously softened in cold water

Chocolate coconut sweet recipe

Ingredients:

• 180 g of chocolate black, melted
• temperate butter 250 g
• 180 g sugar ice
• 100 g of grated coconut
• 1 cuil. coffee vanilla liquid
• 80 g flour
• 1 pinch of salt
• 7 egg whites

Preparation:

1. Beat the butter and the sugar ice cream
2. Add the melted chocolate, liquid vanilla, coconut, flour, and salt
3. Carefully incorporate in snow white
4. Pour your dough into greased cake large, buttered and chalking
5. Cook the sweet chocolate and coconut, at 220 ° C for 30 min
6. Démoulez sweet chocolate coconut on a grid and the cool

Strawberry ice cream recipe

Ingredients

• 500 g ripe strawberries, fragrant and stalked
• 12 cl whole milk
• 200 g thick cream
• 150 g of sugar
• 3 egg yolks

Preparation:

1. Heat the milk and cream in a water bath without boiling
2. Beat the egg yolks with 100 g of sugar, then add a little warm milk, stirring
3. Put everything in your water bath and let thicken, stirring constantly with a wooden spoon: the cream is ready when it tablecloth your spoon
4. Dive your container in a bowl of cold water and leave to cool
5. When your preparation is at room temperature, cover and store - 2-3 hours in the refrigerator 30 minutes before preparation in cream
6. Mix the strawberries, add 50 g of sugar and leave to rest (the time that the sugar based)
7. Embed your cooled cream Strawberry purée, then pour all in a cream and follow these according to its mode of employment
   

You can accompany the Ice Strawberry grout chocolate or Strawberry Syrup and much crispy drybiscuits !

The frangipane madeleines recipe

Ingredients:

• 80 g of butter temperate
• 80 g of sugar
• 2 eggs
• 80 g flour with yeast incorporated
• 1/2 cuil. Salt coffee
• preparation for frangipane cream 40 g
• 5 g slivered almonds

Preparation:

1. Mix the flour, salt, sugar and the egg yolks with a wooden spoon
2. Add the whites, beaten with a fork
3. Incorprez butter pomade in strongly beat the pulp with a whip
4. Add the preparation for frangipane
5. Put 1 cuil. soup of dough in each of the alveoli of a plate to madeleines, or 2 cuil. soup of dough in flats in paper for muffins
6. Sprinkle top of slivered almonds
7. Cook your madeleines in the frangipane, at 210 ° C for 8 to 12 min size
8. Démoulez right out of the oven

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

French Meringue recipe

Ingredients

• 4 egg whites
• 240 g of powdered sugar
• 1 sachet of vanilla sugar
• 1 fillet of lemon juice

Preparation

1. Whisk the egg whites and the juice of lemon to speed net average until frothy. Lemon juice helps avoid the egg whites of grainer (formation of particles)
2. Add powdered sugar and vanilla sugar in rain and whipping at maximum speed during 5 min
3. The help of a Pocket sleeve, realize the meringue on a parchment paper or a silicone sheet
4. Bake at 120 ° C for about 1: 30 a.m., and then four off for 45 min, according to the size of the meringue

The French meringue is delicious with ice or simply soaked in melted chocolate.
The meringue can be stored in a box sealed or white iron for several weeks.

Recipe donut balls Berlin

Ingredients for 25 fritters:

For sourdough:

• 275 g flour
• 5 g of Baker's yeast
• 175 g (1.75 dl) of water at 20 ° C

For the dough:

• 250 g of flour
• 35 g of Baker's yeast
• 60 g softened butter
• 60 g of sugar
• 5 egg yolks
• 1 cuil. coffee salt raz
• 3 cuil. soup of water or warm milk

For decoration:

• 100 g of sugar and 10 g of cinnamon powder
• Jams in the choice, nutella

Preparation:

Sourdough:

1. Put in a container the 275 g of sifted flour and incorporate the water at 20 ° C in which you have diluted the 5 g of yeast
2. Mix to obtain a homogeneous paste
3. Cover and let stand for 1 h 30 to 2 h at room temperature

The dough:

1. In a container made a well with the 250 g of sifted flour and add the sourdough rested, the yeast diluted in the cooled milk (but not burning!), and all other ingredients, except butter
2. Mix by hand (or a robot in hook and idle for 20 minutes) to obtain a homogeneous paste which is off of the edges
3. Add the softened butter cut into piece
4. Mix again to incorporate the butter and then let rest your dough for 1 h minimum at room temperature (in a heated room), it will double in volume
5. After resting fold dough fritters to drive air
6. Spread the dough about 1-1.5 cm thick and cut with a glass for example circles of dough 6-7 cm in diameter
7. Store circles 2-3 cm from each other on a cloth, powdered flour or failing a plateau
8. Let it rest your circles so that they go up and double volume (1 h)
9. Cook fritters in oil heated to 160 ° C for about 2 minutes on each sides and watch them so that it becomes too dark (the first doughnuts will be test)
10. Drain fritters on several sheets of absorbent paper
11. Roll them in the sugar-cinnamon mixture and then fourrez your donuts with jam of your choice or the nutella

Christmas cookies recipe

Ingredients

• 120 g butter temperate
• 120 g of brown sugar
• 1 egg
• 2 cuil. soup of strong coffee
• 225 g flour
• 1 cuil. coffee soda
• 1 cuil. Salt coffee
• 75 g walnuts, coarsely chopped
• 150 g pieces of dark chocolate (of large nuggets)
• 150 g of dark chocolate (50% cocoa), melted

Preparation:

1. Beat the butter, sugar and coffee foam
2. Add the egg and the melted, cooled chocolate
3. Incorporate the flour sifted with the baking and salt
4. Finally, add the chocolate chips and nuts
5. With a teaspoon, form small piles of dough on a baking
6. Cook your Christmas cookies, at 175 ° C for 10-12 min (nor)
7. Remove your cookies of Christmas of the plate, right out of the oven and let cool

Milk or Viennese baguette bread recipe

Ingredients

• 500 g of flour
• 290 g of milk
• 20 g of sugar
• 20 g of Baker's yeast
• 10 g salt
• 60 g of mild butter
• 1 egg for gilding yolk

Preparation

1. In a container, pour the milk with salt and sugar, then the flour and the yeast emmiettee
2. Knead the dough into speed 1 for 3 min to be homogeneous and speed 2 10 min
3. Incorporate speed 1 butter temperate and cut into pieces
4. Leave to rest the dough during 1 h to 1 h 30, the dough should double in volume
5. Dégazez the dough and divide it into 3 pieces
6. Form 3 elongated breads, have them on a sheet of baking paper and incisez in the sense of width
7. Let stand 30 min breads
8. Wash the bread in the milk with 1 egg yolk extended with 1 cuil. soup of water
9. Bake the bread to milk at 180 ° C for about 25 min

The bread in the milk is available the same day nature or with jam or dough spread chocolate.

Pralines brownies recipe

Ingredients:

• 80 g of butter
• 2 eggs
• 100 g powdered sugar
• 1 pinch of salt
• 130 g of sifted flour
• 1/2 cuil. baking coffee
• 150 g of Pralinoise for dessert (in foal)
• 100 g hazelnuts, coarsely crushed and roasted (or walnuts)

Preparation:

1. Beat the eggs and sugar until the mixture blanching
2. Add the Pralinoise and melted butter together in a water bath
3. Incorporate the flour, yeast and salt as well as hazelnuts (or nuts) crushed
4. Pour this mixture into greased square, buttered and fariné
5. Bake your brownies fillings at 170 ° C for 20 min approximately
6. Démoulez and cool
7. Before serving, cut the brownies into squares fillings

The cherry clafouti recipe

people:

• 4 eggs
• 
  
• 125 g sugar meal
• 
  
• 125 g of whole milk
• 
  
• 125 g crème fleurette
• 
  
• 300 g of cherries

• For the grout: 150 g of cherries, 25 g of sugar and 50 g of water

Preparation:

1. Vigorously mix the eggs and sugar with a whisk
2. Add the boiling cream and milk while stirring
3. In a buttered dish of cuison have hulled and pitted cherries, then pour over the milk and egg mixture
4. Bake the clafoutis aux cerises 30 min at 180 ° C
5. During cooking prepare the grout of cherries: boil the cherries pitted with water and sugar, for 10 min
6. Pass it through a sieve pressing with 1 spoon, to retrieve a maximum of juice

candied orange madeleines

Ingredients:

• 60 g of bark of candied orange, cut into small cubes
• 1/2 cuil. coffee of lemon zest grated
• 2 pinch of cinnamon
• 80 g of butter temperate
• • 80 g of sugar
  • 2 eggs
  • 80 g flour with yeast incorporated
  • 1/2 cuil. Salt coffee

Preparation:

1. Mix flour, cinnamon, salt, sugar and the egg yolks with a wooden spoon
2. Add the whites, beaten with a fork
3. Add the soft butter, strongly mixing the dough with a whip
4. Add the grated lemon zest and candied orange of
5. Put 1 cuil. soup of dough in each of the alveoli of a plate to madeleines, or 2 cuil. soup of dough in flats in paper for muffins
6. Cook your madeleines candied orange, at 210 ° C for 8 to 12 minutes depending on their size
7. Démoulez right out of the oven

Palm trees with dried tomatoes and bacon

Ingredients:

• 2 foliated pulp

• 1 v. u.s.s.r. o.d. ' olive oil

• 1 garlic clove, crushed

• 6 slices of bacon sliced

• 3 new onion 1 large onion, finely chopped

• 2 v. U.S. (rosso) sundried tomato pesto

• 2 v. U.S. fresh basil, finely chopped

• 25 g Parmesan cheese, grated

Preparation:

Warm the oil in a jumping. Once the hot oil made return garlic and bacon, stirring until e that the bacon is crispy. Add the onions and sundried tomato pesto.

Cook 2 minutes, without stirring. Add the Basil and parmesan.

Let cool to room temperature.

Get out your foliated pulp from the refrigerator and let them 5 minutes at room temperature.

On the ROUL'PAT or a SILPAT, fold dough at the edges to form a square. With the rolling pin, spread it to enlarge it and flatten it slightly in the shape of rectangle. Spread half of the preparation cool on the surface of the dough. Roll the dough by hand from one of the sides until I environment. Do the same with the other side.

Retry the operation with the dexuieme pastry.

Shoot the pulp and let rest 2 hours in the refrigerator.

Preheat your oven to 210 ° C and place your SILPAT canvas on a perforated plate.

With a knife, cut the dough into 1.5 cm thick slices. Place Palms flat on the canvas SILPAT. Tighten too much Palm trees on the plate as they spread to the cooking.

Bake 10 to 12 minutes approximately at 210 ° C.

Soft fingers at the old grated Gruyère

Ingredients:

• 100 g of white flour

• 2 eggs

• 1 sachet of baking powder

• 1 pinch of salt and black pepper

• 2 v. in U.S. of Virgin olive oil

• 20 g of melted butter

• 2 v. in U.S. of parmesan

• 4 c. in U.S. milk

• 45 g of grated County

Preparation:

Mix the eggs with the butter, salt, oil (little), pepper and milk. Add the flour and the baking powder. Mix well and then finish by incorporating the grated County.

Let the dough rest at least 30 minutes in the refrigerator.

Preheat the oven to 220 ° C.

Put your fingers on a perforated plate fingerprints and fill each dough handprints.

Bake for 3 minutes at 220 ° C and then extend the cooking for 6 to 8 minutes at 180 ° C.

Light Blueberry clafoutis

Ingredients:

• 280 g frozen blueberries

• 120 g flour

• 30 g of corn starch

• 3 eggs

• 550 ml of skimmed milk

• 4 c. in U.S. of sweetener powder

Preparation:

Exit the blueberries in the freezer a few hours before to allow them to thaw a little.

Have them at the bottom of a cake pan. (Mold Tablet for me)

Preheat the oven to 200 ° C.

In a cul-de-poule mix the cornstarch and flour then add the eggs and mix again.

Gradually pour the milk in coutinuant whipping. Add the sweetener powder and mix well.

Pour the preparation on Bilberries.

Bake for 40 minutes at 200 ° C in a rotating heat oven. 

Bavarian honey

Ingredients:

Honey foam

• 200 g of milk (200 ml)

• 160 g of Rosemary thyme honey

• 4 egg yolks

• 10 g of sugar

• 8 g of gelatine (4 sheets of 2 g)

• 200 g of liquid cream 30% well cold (200 ml)

Mounting

• 10 square of dark chocolate

Caramelized pears

• 100 g sugar

• 15 g butter

• 300 g pears in syrup drained net

Almond Dacquoise

• 3 egg whites

• 100 g sugar meal

• 100 g sugar ice

• 80 g almond powder

• 20 g flour

Preparation:

Réhydratez 15 minutes gelatin in cold water.

In a saucepan, warm the milk and honey.

In a cul-de-poule, mix whipping egg yolks and the sugar.

Gradually pour the mixture in boiling milk without stirring. Cook without boiling at 85 ° C and then remove the saucepan from heat before first broths.

Make cool cream honey quickly in a cold water bath.

Mount the liquid cream in chantilly. Incoporez - the honey cream gently.

Mounting

Place your disk relief on a perforated plate.

Collect 5 c. U.S. cream and garnish in the relief of the disk. Place the circle on the relief drive. Let harden 5 minutes in the freezer.

Pour 2/3 of the foam at the honey in the circle and let take 30 minutes in the freezer.

Incoporez caramelized pears in the rest of foam and then pour them into the circle.

Drop the dacquoise on top and let it take in the freezer for 5 hours.

For the mold, soak tipped blade rounded knife in hot water. Pass it between the framework and your editing and then gently lift the framework. You can also soak a cloth with warm water and surround the frame with it.

Melt the chocolate in a saucepan and garnish in a syringe.

Have a SILPAT canvas on a perforated plate. The fulfilled syringe of melted chocolate using write on the SILPAT canvas and place it in the freezer.

When serving out the freezer plate and decorate your Bavarian with the Scriptures in chocolate.

Caramelized pears

In a skillet, melt sugar and butter until you see a blonde caramel.

Add pears cut into pieces and have them gild 3 minutes.

Drain them and leave to cool.

The almond Dacquoise

Preheat the oven to 180 ° C (th.6).

In a cul-de-poule, mount the snow with the cornmeal sugar egg whites.

In another cul-de-poule, mix whipping sugar ice, almond powder and flour.

Pour the preparation in rain on the whites and mix gently with a spatula high temperature.

Place your SILPAT canvas and the circle on the perforated plate. Spread the preparation in the circle with the angled spatula.

Bake at 180 ° C (th.6) for 20 minutes.

Démoulez the dacquoise cold passing a round tipped knife between the circle and the dacquoise.

Honey foam

Ingredients:

• 4 eggs

• 100 g flour

• Sugar ice

• 150 ml of milk

• 125 g of 64% cocoa dark chocolate

• 100 g butter

• 150 g powdered sugar

Preparation:

In a saucepan, pour the milk, add the chopped chocolate and butter cut into small pieces. Melt together on low heat.

Out of the fire, add 100 g of powdered sugar and 4 egg yolks. Mix.

Incorporate previously sifted flour, mix again. Book.

In a bowl, Mount white soft snow with the rest of the sugar. Incorporate in the previous preparation. Mix gently.

Place cake pan in a square perforated and garnish it with the preparation.

Bake in an oven at 180 ° C (th.6) for 40 minutes.

Get out of the oven, let cool. Démoulez and sprinkle with icing sugar.

Mini Greek kabobs

Ingredients:

• Salt

• Pepper

• Oregano

• Cucumber

• Cherry tomatoes

• Feta

• Olive oil

Preparation:

Peel the cucumber and cut large washers. Cut slices in 2 or 4 depending on their size for cubes.

Wash the tomatoes, cherries and cut - the 2.

Drain the feta and cut it into cubes.

On wooden poles insert 1 cube of cucumber followed for 1 cube of feta and end with half a cherry tomato. All skewers as well and then have them on a plate.

Pour over olive oil to season them. Salt, pepper and sprinkle with oregano.

Book cool and serve with deTzatziki or nature.