All Courses

MANGO AND PASSION FRUIT CHOCOLATE BAR:  Passion fruit and mango marmalade Passion fruit ganache Crumble Crispy layer In this chocolate bar we use a...

YUZU AND RASPBERRY BONBON:  Raspberry marmalade Ganache with yuzu In this recipe we use two extremely fragrant but delicate products: raspberry and yuzu. To keep...

GRAND MARNIER AND PRALINE BONBON:  Carmel ganache with Grand Marnier Praline with hazelnut and almond Crunchy layer with praline This bonbon is a combination of...

TRUFFLE WITH RUM AND VANILLA:  Truffle with rum and vanilla Crunchy chocolate crumbs To make a perfect truffle, you need to have several things:...

ENROBED LEMON-BASIL CANDE:  Marmalade with lemon Ganache with lemon and basil The contrast in the flavor of basil and dark chocolate in a tender...

TARTLET SAINT-HONORE: Chocolate shortcrust pastry Almond shortcrust pastry Financier sponge cake Choux pastry Craquelin Salted caramel with vanilla Pastry cream with vanilla Chantilly with...

TARTLET ORANGE CHEESECAKE  IS  MADE OF:  Chocolate shortcrust pastry Almond shortcrust pastry Orange moelleux Orange gel Mousse with cream cheese Syrop for soaking Carmel...

TARTLET CITRUS CREME BRULEE IS  MADE OF:  Hazelnut shortcrust pastry Grapefruit mirliton Cree brulee with orange Italian meringue with lim Egg wash for coating...

TARTLET RASPBERRY CLOUD IS  MADE OF:  Reconstructed shortcrust pastry Almond crumble Whipped ganache with raspberry Raspberry coulis French meringue Neutral glaze     In...