Category: Dessert

Cinnamon Pear Dessert

pear poached in cinnamon syrup : 3 pieces pear 1 l water 250 g de sucre 30 g cinnamon powder 2 pieces vanilla bean Preparation: Step 1: In a saucepan, pour the powdered sugar into water and cinnamon, and bring to a boil. step 2: Using a peeler, peel the pears, cut in half and

Lemon-Tart Mango Sorbet

Sweet dough recipe : 300 g flour 170 g butter Salt 30 g egg yolk Water Preparation: Step 1: Arrange flour in a fountain on the work surface. Add the softened butter cut in pieces and the salt. Step 2: Sandblast with your fingertips. Arrange again in a fountain and add the egg yolk. Step 3:

Banana split

Ingredient for 1 plat: 125 g of vanilla ice cream 125 g liter of caramel ice cream 2 bananas 300 g whipped cream caramel sauce flaked almonds roasted Preparation Phase technical: To make this Banana Split recipe, start by preparing all the ingredients. Peel and cut the bananas in half lengthwise. Arrange them in the

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

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