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Gousse de vanille

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  Whipped vanilla ganache (make the day before) 110 g + 290 g 35% liquid cream 1 vanilla bean 12 g glucose 12 g honey 150 g of white chocolate such as Ivoire Vanilla praline 20 g vanilla beans, spent 25 g water 150 g hazelnuts 150 g almonds 120 g sugar Vanilla gel 110 g water 135 g sugar 4.5 g NH pectin 1 vanilla bean Dark chocolate coating 300 g dark chocolate 300 g cocoa butter Sugar-free cocoa powder Ganache Heat 110 g of cream with the grains of the pod, glucose and honey. Melt the chocolate, and pour in the hot liquid, mixing well to obtain a nice ganache. Then, add 290 g of cold cream and put the ganache in a hand blender. Cover with cling film and chill overnight in the fridge. Vanilla praline Roast the almonds, hazelnuts and pods for 10 minutes at 150°C. Prepare an amber caramel with the sugar and water. Pour over dried fruit and pods. Cool and then blend the mixture until you have a paste. Vanilla Gel Mix the pectin with 20 g of sugar. Bring the water, the remaining suga...
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Les légumes de Mr Allemoz assaisonnés comme une Bagna Cauda

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  1 carrot 1 turnip 1 parsnip ½ market celery 1 yellow turnip ½ Rutabaga 5 cloves of garlic 65 g anchovies in oil 1 egg white 1 lemon 300 g grapeseed oil 100 g red wine vinegar 2 g agar agar 12 pretty roasted Alba hazelnuts PM olive oil Bottarga Salt and pepper Fresh herbs Vegetables Wash, peel and cut all whole vegetables to a thickness of 1.5 mm using a ham or mandolin machine. Arrange them on a baking sheet. Drizzle with a little olive oil and bake in a dry oven for 5 minutes (more or less depending on the vegetables). Roll them up and stack them in a 5 cm diameter pastry ring and keep them warm. Seasoning Whip the garlic with an egg white, a 1/4 lemon juice and 150 g grapeseed oil. Perform the same operation for the anchovies. Boil the vinegar with the agar agar for 3 minutes and mould in a suitable container. Cut into small cubes once cooled and set aside. TO SERVE Place 2 large dots of anchovy sauce and garlic sauce in the centre of a flat plate. Place the warm vegetables on ...
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Madeleine façon baba au rhum

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  2 sweet potatoes 250 g sugar 2 dL of Rum 1 star anise Spices 190 g sugar 3 eggs 6 g yeast 90 g butter 75 g milk 100 g M7 honey or Corsican honey PDO 200 g 35% cream Icing sugar Mix the sugar, rum and half of the milk with the whole eggs. The device should become foamy. Mix the flour and baking powder and pour everything in a rain on the mixture. Add the remaining milk. Stir in the warm melted butter. Set aside for at least 1 hour. Take a saucepan, put 300 g of water and add the spices, honey and rum. Bring everything to a boil and reduce the heat. Peel the sweet potatoes and cut them into regular sticks. Wash and bake them. Strain the syrup and add rum. Set aside in the fridge. Preheat the oven to 200 °C (gas mark 6 or 7). Hang a madeleine pan and butter it. Fill the moulds with a piping bag or simply with a spoon. Instead, bake on the bottom of the oven for about 10 to 15 minutes. Remove from the mould when removed from the oven. Whip the crème fraiche into whipped cream, add ru...
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Saint-Jacques snackées et son jus perlé

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  12 scallops 250 g white onions 250 g red onions 500 g parsnips 20 g of parsley 75 g liquid cream 100 g butter 75 cl white stock 10 cl roast poultry juice 100 g sheep's feet 10 g chervil 20 g roasted hazelnuts TUBEROSE PUREE Chop the onions, peel the vegetables and cut them into mirepoix. Sweat the onions in butter, add the vegetables, moisten with a white stock and reduce dry. Stir in the cream, reduce by half, mix and add the cooked brown butter. SHEEP's FEET Clean the mushrooms, sauté the chopped shallots over high heat, add the sheep's feet and a spoonful of chopped parsley. COOKING Snack the scallops unilaterally. Once well marked, add a knob of butter. SAUCE Remove the nuts, deglaze with the roast poultry juice, adjust. TRAINING Put two tablespoons of puree at the bottom of the plate, place the seared scallops around them, cover with pearl juice and add chervil and roasted hazelnuts. ENJOY Y
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Bâtonnets glacés au jus de mélisse des bois, blinis de myrtilles

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  500 g white chocolate 2 sprigs of lemon balm Lemon balm sorbet 60 g sugar 1/2 L water 1 handful of lemon balm Blueberry blinis 3 egg whites 50 g caster sugar 200 g pancake batter 50 g melted butter 125 g blueberries 50 g icing sugar 500 g white chocolate 2 sprigs of lemon balm Lemon balm sorbet Make the lemon balm sorbet by mixing the sugar and water. Bring to a boil then remove from the heat and let cool. Then add the lemon balm, mix, strain through a sieve and set in an ice cream maker. Cut 8 squares of 10 cm x 10 cm from a Rhodoid leaf, roll them up to form tubes with a diameter of 2.5 cm and hold them in place with adhesive tape. Fill them with sorbet with a piping bag and store for 3 hours in the freezer. Melt the white chocolate in a bain-marie. Remove the tubes from the freezer, remove the Rhodoid and stick a wooden skewer at one end of the sorbet to make an ice cream stick. Dip each stick in the hot chocolate, very quickly, so that it is only coated with a thin layer. Set...
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Huître tarbouriech, texture de poire

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  Partager sur Pinterest (nouvel onglet) Crème d’échalote 100 g de crème liquide 35 % 1.5 g salt 10 g shallots 4 g sherry vinegar 4 g apple cider vinegar Tapioca 300 g water 50 g tapioca 150 g pear juice 2 g salt Pear cylinder 2.5 Williams pears 150 g pear juice Jelly 150 g pear juice 4.5 g gelatin sheets Oysters 10 oysters Pear carpaccio 1 pear Martin Sec Pear broth 600 g pear juice 1 g xantana ascorbic acid (8 g of ascorbic per 1 L of water) Pear juice 5 kg Williams pears Herbs and flowers Samphire Borage SHALLOT CREAM Whisk all the ingredients in a bowl and stop just before it is too firm. TAPIOCA Boil the water with the salt, add the tapioca and cook for 5 minutes. Off the heat, stir in the hot pear juice. Let cool and stir occasionally. PEAR CYLINDER Cut the pears in half and cut out 2 x 2 cm cylinders using a cookie cutter. Cut the rest with a melon baller. Place the cut pears in a tray with the pear juice and osmosis with the 99% vacuum sealer. Heat the pear juice and stir i...
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Tik' Izarra

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  3 cl of Green Izarra 1 cl of Védrenne orgeat syrup 8 cl pineapple juice 1 cl lime juice Add all the ingredients one at a time to a cocktail shaker filled with ice. the whole thing and then serve in a glass filled with crushed ice. Decorate Tropical Decoration. ENJOY YOUR MEAL
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