Author: Chef Taha

Chocolate Raspberry Ball

Brownies Chocolate Sponge: 200 g butter 200 g dark chocolate 200 g sugar 4 pieces of eggs 100 g flour Preparation: Step 1: Melt the chocolate in the microwave. Once the chocolate melts, add the chopped butter and mix gently until it is completely melted. Let cool. Step 2: In a bowl, whisk the eggs

Chocolate passion fruit Bar

Chocolate Sponge: 150 g sugar 100 g flour 75 g butter 40 g cocoa powder 5 pieces of eggs white 6 pieces of eggs yolk Preparation: step 1: In a basin mix the egg yolks with the powdered sugar, Add the flour and the 100% sifted cocoa powder Mix the mixture. Step 2: Whip the

Frosted lemon:

Lemon Sorbet recipe: 3 pieces lemon 200 g sugar 250 g water Preparation: step 1: Remove the pulp with a knife at first to remove the largest flesh and then continue with a butter sheller that will take off all the pulp, to the bark. Reserve the lemon shells and the lids in the freezer.step 2: Completely

Trio Small buffet

Tiramisu coffee: Coffee syrup:  100 g water 35 g sugar 10 g de coffee powder 10 g de Marsala Preparation: Bring the water to the boil and sugar and boil for 4 minutes until the sugar melts. In the end, add the dehydrated coffee and let cool and add marsala liqueur. Mascarpone Cream: 40 g

Meringue Suisse:

Recipe: 150 g sugar75 g eggs white 1 piece of lime zest Preparation: Heat the sugar with the egg whites to 55 c after adding to the mixermix the preparation until a firm meringue at the end add the lime zestto make the meringue like ballscook the meringue at 100 c for one hour.

Exotique-coconut dessert (EXCO).

Pineapple-Mango Cream: 95 g mango puree 95 g pineapple puree 35 g sugar 30 g eggs yolk 2 pieces gelatine sheet 80 g soft butter Preparation: Whisk the yolk and the sugar at least 5 minutes in a saucepan heat the fruit puree after adding the mix of eggs yolk sugar on the puree and

Financier Berry Fruits

Financier Cake: 200 g de eggs white 120 g butter 40 g honey 120 g icing sugar 60 g sugar 60 g almond flour 60 g flour Preparation: Mix the icing sugar, caster sugar, almond powder, and flour in a bowl. Heat the butter and honey in a saucepan and pour over the raw egg

Mille-Feuille Vanilla-Raspberry

Pastry Cream: 220 g sugar 80 g flour 8 eggs yolk 1 pieces of vanilla 1 liter milk Preparation: Heat the milk with the vanilla bean In a bowl, pour in whole eggs and egg yolks. Add the powdered sugar while whisking. whisking vigorously The mixture. Stir in the previously sifted flour and mix well.

Butterfly Chocolate Cake

Milk Chocolate Mousse: 250 g whole eggs 180 g sugar 900 g milk chocolate 1 liter cream Preparation: Pour the sugar with water in a saucepan and bring to a boil. When the sugar begins to boil, which slows slightly, start to control the temperature it is necessary to reach the temperature of 121 °