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: Begin to knead the center of the fountain with the fingertips by incorporating the flour and adding a little water. As and when mixing, incorporate all the flour … Step 4: obtaining a ball. Milling the dough to homogenize it. Be careful not to work the dough too much to make it brittle. Let stand at least 40 minutes before lowering.
150 g glucose syrup Edible Yellow color
Step 1: On a Silpat cooking mat, spread the glucose syrup, forming ovals, using a small metal spatula, spacing them enough to prevent them from sticking together. Step 2: place the Silpat baking mat on a baking tray Then drop one or two drops of yellow dye directly onto the glucose syrup. Step 4: Bake in a preheated oven at 140 ° C. Bake the sugar tiles for 15 minutes. During cooking the bubbles will form. It is important not to open the oven until the tiles are completely dry. Step 5: At the end of cooking, remove the plates from the oven and allow to cool before use.
1 piece lime 370 g sugar 290 g lemon jus 5 pieces whole eggs 350 g soft butter
Zest the lime in a saucepan, using a rasp zester. Add half of the caster sugar and the lemon juice Whisk and bring to a boil. at the same time pour the whole eggs into a bowl and add the remaining sugar. Blanch the mixture with a whisk. Pour the boiling lime + lemon juice over the blanched eggs and whisk together. Transfer to pan and cook for 5 minutes until boiling. At the end of cooking, mix the mixture using a blender in the end, add the soft butter.
250g de mango 80 g sugar 70 g water 1/2 lemon jus
Boil in a saucepan the water and sugar. When the sugar is melted, stop cooking. Peel the Mango cut all the flesh into small pieces. Mix This Mango flesh finely and add the already prepared and cooled syrup and the lemon juice and mix another time Pour the mixture into the ice cream maker’s bowl for 20 minutes Gradually, the sorbet takes on texture. when the ice is firm, turn off the ice cream maker and remove the sorbet in a container in the freezer so that it is cold and the sorbet does not melt Keep this sorbet in the freezer before serving it with the dessert
My passion is to bring good taste to my visitors each and every day!
Daily, I think and create inspirational, delicious and amazing desserts.
I live in Vancouver, British Columbia, Canada, with my lovely Family have friends in the same field located all over the world, we discous our creations and enhance them by learning from each other.