ingrediants
- 738 g Milk
- 82 g Elle&Vire Excellence Cream 35% (PA247)
- 164 g Whole eggs
- 16 g Caster sugar
preparation
Combine the milk, cream, eggs and sugar in a saucepan. Bake at 85° C then cool quickly. Store at +4° C.
details
Store for up to 3 days at +4° C or 30 days at -18° C.
Gluten-free and nut-free recipe.
ingrediants
- 500 g Basic custard
- 4 g Gold gelatine
- 300 g Valrhona Hukambi 53% couverture
preparation
Melt the gelatine in the hot custard and pour over the melted couverture. Mix to perfect the structure. Crystallise at +4° C for at least 12 hours.
details
Store for up to 3 days at +4° C or 30 days at -18° C.
Gluten-free recipe.
ingrediants
- 397 g Whole milk
- 292 g Elle&Vire Excellence Cream 35% (PA247)
- 27 g Milk powder 0% Mg
- 10 g Sosa Dextrose (PA471)
- 73 g Sosa 33De glucose powder (PA394)
- 48 g Caster sugar
- 3 g Warm Sosa Bio Pro Crema 5 (39410)
- 100 g Coffee beans
preparation
Mix the milk, cream and milk powder. At 40° C, add all the sugars then mix and bring to 84° C. Warm the coffee beans in the microwave then let them steep for about 6 hours. Filter, mix to homogenise and chill. Micro-purée when needed.
details
Store uncooked for up to 30 days at -18° C.
Egg-free, gluten-free, and nut-free recipe.
ingrediants
- 227 g Egg whites
- 58 g Bio Grissini flour W170 (RI236)
- 169 g Caster sugar
- 29 g Carob honey (PA116)
- 274 g Roasted Piedmont PGI hazelnut flour (PA226)
- 244 g Charente-Poitu Lescure DOP confectionery butter 84% (PA297)
- 200 g Valrhona 68% Nyangbo couverture (CI032)
preparation
In a bowl, mix all the sifted dry ingredients. Add in the egg whites and homogenise. Finish with the cooled melted butter and chocolate chips. Leave to rest overnight at +4° C. The next day, fill the moulds to ¾ full and bake at 180° C until golden brown.
details
Store for up to 7 days at room temperature protected from humidity or up to 30 days at -18° C uncooked.
ingrediants
- 110 g Egg whites
- 90 g Icing sugar
- 50 g Rice flour
- 480 g Water
- 45 g Charente-Poitu Lescure DOP confectionery butter 84% (PA297)
- 4 g Salt
- 50 g Valrhona cocoa powder
preparation
Mix the egg whites, icing sugar, cocoa and flour. Bring the water with the butter and salt to the boil then pour into the main mixture. Leave to rest, roll out to 1 mm and bake at 170° C until dry.
details
Store for up to 7 days at room temperature protected from humidity.
Egg-free recipe.
Assembly and finishing
Adorn with irregular dollops of Hukambi cream, lay two spheres of financier on the side of the dollops, place a quenelle of gelato then finish the dessert by covering all components on the plate with the cocoa gavotte.