Make a French meringue with egg white, sugar and egg white powder. Sift flour and Tpt almond. Combine the mix gently into the French meringue. Pipe spirals and bake at 160°C for about 20 to 25min.
Mix all ingredients except LA POIRE 10/10. Bake into flexipan at 100°C for about 40 to 45min. Once the Crème Brulée is frozen, spread LA POIRE 10/10 on top for about 1 cm of thickness.
Make a caramel with the fresh cream, sugar, glucose and add soaked gelatin. Make a pate a bombe with egg yolk, sugar and water. Mix it into the caramel then add whipped fresh cream.
To glaze the cake, mix Diamond Glaze Neutral. with Diamond Glaze Caramel Toffee
➡️ Follow us for more inspiration, tutorial and recipes on Instagram, FB, Youtube and LinkedIn.
Are you looking for an easy and quick pastry to bake? Those "Assorted financiers" is what you're looking for. First ...
Are you looking for an unusual recipe ? Have you ever tried to use truffle in your pastry ?Truffles are usually ...
Do you know the origin of the famous Pavlova recipe ? It seems that the story of the Pavlova would ...
Have you ever been to KYOTO ? With its imperial places, its thousands of Shinto Shrines and Buddhist temples, the ...
Are you looking for an exotic and shiny pastry ? This "Mango" dessert is what you're looking for. Inspired by the ...
If you're looking for a dessert that makes you travel : this is the right choice ! Do you crave ...
Are you looking for a sophisticated pastry to serve ? This "Raspberry Chocolate Pie" is what you're looking for. The ...
Are you looking for a classical pastry to serve ? This "Sablé Breton" is what you're looking for. Our Chef ...
The Diamond Glaze it’s a ready-to-use glaze for cold applications. Designed to be applied on cakes, entremets & pastries such as mousses, cheesecakes, ...
View product
Premium quality fruit preparations, made from the best fruit : carefully chosen on the grounds of its taste, quality and specific origin. Ready-to-use for hot or cold applications as ...
View product
