Gianduja cream to spread:

For the cream:
g. 2000 HAZELNUT PASTE 
g. 2400 SUGAR
g. 400 COCOA SKIMMED 10/12
g. 200 SKIMMED MILK POWDER
g. 10 SOYA LECITHIN FLUID


Method:
Mix milk, sugar and cocoa together, add the hazelnut paste and lecithin, mix well, then put  in normal refiner roller passing the product several times with a result that is very smooth.

Soup of exotic fruits,mint and meringues

For the dessert:
n. 1 MANGO
n. 1 PINEAPPLE
n. 20 MINT LEAVES
g. 200 PASSION FRUIT PUREE
g. 200 MANGO PUREE
g. 200 PINEAPPLE PUREE
g. 50 CORN FLOUR
g. 200  ITALIAN MERINGUE
g. 150 SUGAR
g 50 GLUCOSE
g. 50 WATER
n. 1 BOTTLE of Moscato d'Asti

Method:
Transfer the mixture of meringue in a piping bag and form 20 small meringue. Cook in the oven at 80°C for 2 hours.
Blanch the mint leaves for a few seconds, cool immediately in ice water to maintain the color and immerse them in a solution of glucose and water,then pass them in a static oven at 100°C for approximately 1 hour. Divide it into three equal parts sugar in a saucepan and bring to a semi-caramel pour the warm Moscato,split in tree equal parts, and once the alcohol evaporated, add the three fruit purees, one for each pan.
Wen boil, add the corn flour dissolved in a little water(3 soups should have the same consistency).

Soup with vegetables and citrus, pink grapefruit sorbet, vanilla tahiti, nocellara oil, Mothia salt:

For the sorbet:
g. PINK GRAPEFRUIT JUICE 150 g
g. 30 WATER
g. 10 GLUCOSE
g. 50 SUGAR
n. VANILLA TAHITI POD

Method:
Mix the ingredients together and pour in the ice cream maker.




For the soup:
g. 60 FENNEL CUT TO JULIENNE
g. 30 ZUCCHINI GREEN BARK
g.100 PULP OF BLOOD ORANGE
g. 60 FRESH PINK GRAPEFRUIT
g. 350 JUICE OF BLOOD ORANGE
g. 150 PINK GRAPEFRUIT JUICE 
n. 2 SYRUP SUGAR SPOONS
g. 35 OIL NOCELLARA
n. 2 SPOONS MOTHIA SALT

Method:
In four bowls combine the fennel into thin strips, bark zucchini, chopped grapefruit and orange peeled and cut into pieces.

mounting
Cover with the juices mixed with sugar syrup, place the center of each bowl a scoop of sorbet, garnished with olive oil, salt Mothia and a bit of fennel.

Acai soup salad with dried fruit and yogurt siphon:

For the soup of açai:
g. 300 PUREE OF AÇAI
g. 50 SUGAR SYRUP A 32 ° B
g. 50 MANGO PUREE
g. 1 RED PEPPER

Method:
Mix all ingredients and refrigerate.

For the yogurt:
g. YOGURT 200 g
n. 1 EGG WHITE
n. 1 SHEET OF GELATIN
ml. 30 SYRUP SUGAR
n. LEMON JUICE

Method:
Soak the gelatin in the syrup, add the other ingredients.Pass to the chinois and pour in the siphon with 2 gas charger and refrigerate until use.

For the fruit:
g. 40 PISTACHIOS
g. 40 HAZELNUT
g. 30 ALMOND
g- 10 SESAME
g. 30 RAISINS
g. 20 PINE NUTS
g. 20 ROLLED OATS
g. 30 CHIPS OF PASSION FRUIT
FLOWERS FOR DECORATING KARKADE crystallized

 Method:
Toasted nuts and put to soak the raisins. Put the dried fruit in a bowl and pour in the presence of the customer, the soup of açai.

Mounting:
Finally a sphere of dark chocolate filled with yogurt and arrange in the center of the dish. Decorated with flowers karkadé.

Elder flower syrup

 

For the syrup::
10-15 umbrellas elder flower (depending on size)
1 liter of water
1 kg of sugar
3 lemons untreated


Method:
Carefully clean the flowers trying to remove the larger stems and put them in a glass bowl, add the lemon cut into thin slices and cover with water. Cover tightly and let marinate for 24 hours. The day after filter, taking care to press the flowers and lemons, so as to obtain all the juice. Pour the liquid into a pot, add sugar and boil for 15-20 minutes
place in a bottles
Store in a cool, dark place.

Jars of vanilla cream

for 4 jars

For the vanilla cream:
g. 200 fresh cream
g. 300 fresh whole milk
1 vanilla pod
g. 80 caster sugar
g. 20 corn flour


Method:
Pour the milk, cream, sugar, seeds from the vanilla pod and put  in a saucepan, bring it to a boil and remove from heat. Take two or three tablespoons of the hot liquid and pour it on the previously sifted corn flour in a small bowl, mix well.
Place on low heat and bring to a boil, stirring carefully, boil 3 to 5 minutes or until the cream will be thick. cool stirring from time to time and cover with the film in contact, so as to prevent the formation of the crust. Put in the fridge and ready to serve, mix the cream to make it smooth and pour into glasses or in jars.

kugelhopf alsacien

For the dough:

g. 500 strong flour (Manitoba)

ml. 150 warm milk

g. 7 dried yeast

g. 130 cold butter, melted

n. 4 eggs, lightly beaten

g. 120 sugar

a vanilla pod

zest of one lemon

g. 150 raisins

brandy or rum

almonds to decorate

Method:

Wash the raisins and put it to soak in brandy. Pour into the bowl of the mixer warm milk, butter, sugar, vanilla seeds, the lemon zest and a pinch of salt and mix everything quickly. Add the eggs and the flour with the yeast and mix at low speed, when all the ingredients are well blended slightly increase the speed and continue to beat the mixture until it is shiny, elastic and detaches completely from the container walls . At this point, at very low speed, add the raisins well drained and work just enough to ensure that this is evenly distributed in the dough.
Spread with a brush butter in a kouglof two-liter mold, place an almond in each channel of the bottom and distribute the dough, cover with a damp cloth and let rise in a warm place until the dough has completely filled the mold.
Bake in preheated oven at 180 °C and cook for 40-50 minutes, cover with aluminum foil when  the surface of the cake will be golden.
 Serve warm or cold, sprinkled with plenty of icing sugar.

Baked donuts

for 15 donuts
For the donuts:
1 egg at room temperature
ml. 225 whole milk warm
g. 60 sugar
g. 450 strong flour
g. 7 dried yeast
g. 100 butter at room temperature
2 teaspoons vanilla extract
1 pinch of salt
for finishing:
melted butter
granulated sugar


Method:
Pour in the mixer egg lightly beaten , sugar, milk, vanilla extract and salt, mix well using the leaf (or K). Add about 2/3 of the flour together with the yeast, kneading at a low speed until the dough will not be homogeneous. Attach the hook and pull the mixer medium-low speed, add the butter previously cut into cubes, a piece at a time, and knead until the dough has absorbed all the butter, about 5 minutes. Add the remaining flour, a little 'time  and knead until the dough is shiny and elastic, soft but not too sticky.
Transfer the dough to a lightly greased bowl, cover with a damp cloth and let rise in a warm place until doubled, about one hour. Deflate the dough and spread to a thickness of about 1 cm or a,make the donuts using two cutter (one 7.5 cm in diameter and the other by 2.5 cm) and place  on baking tray. Cover with plastic wrap and let rise in a warm place for about 20-30 minutes, or until the volume of donuts will  be doubled. Bake in a static oven, preheated to 200 °C, for about 6-8 minutes, or until the donuts will  be lightly browned. Once cooked, immediately brush with a  melted butter and put in plenty sugar. Serve hot.

Quince jam and jellies

For the quince:
kg 2 of apples / pears quinces
kg 2 of sugar
ml.400 water
The juice of 2 lemons

Wash very well the apples, cut into quarters and remove the seeds (without peeling), pour into a saucepan and add the juice of two lemons and water. Cook until the apples will be very soft (about 30 minutes), at this point, put everything in a blender t, put in clean pot puree and sugar and bring to a boil, stirring constantly and cook until it assumes the typical color and the right consistency. If you want to jam, at this point, take off. If you want to make jellies, just continue to cook, stirring without stopping (tends to stick) until the jam has thickened clearly and begin to detach from the pot.
put in a  rectangular tray  and allow to dry for several days (depending on humidity)
cut cut into cubes and dip in sugar.

Orange pâte de fruits

for a framework of approximately 20 x 20 cm


For the orange pocheés:
125 g of sugar
250 g water
200 g of oranges

For pâte de fruits:
g. 3 tartaric acid
g. 2 water
g. 30 sugar
g. 6 pectin jaune
g. 175 orange pochées drained and pureed
g. 125 fresh orange juice
g. 300 sugar
g. 70 glucose


Method:
Prepare a syrup by boiling and the water and sugar. Remove the ends from oranges and slice as finely as possible (about 2 mm thick).Put the slices on the bottom of a container, creating a uniform layer (up to 1.5 cm thick) Pour the boiling syrup over oranges, cover and let marinate for at least 24 hours.

Dissolve the tartaric acid in water. Mix the pectin with 30 g of sugar. Pour into a saucepan the orange juice and oranges pochées, set at 40 ° C and add the pectin mixed with the sugar, bring to a boil and add the sugar and glucose. When the mixture reaches 106 °C add the tartaric acid stirring continuously and immediately pour into the mold and let cool to room temperature, cut into cubes and put in granulated sugar.

Caramel ice cream with salted butter

For the ice cream:
g. 150 sugar for the caramel
g. 50 salted butter
g. 400 fresh whole milk
g. 200  fresh cream
n. 1 tablespoon of sugar
n. 3 egg yolks
pinch of salt flake

Method:
Bring the ingredients at room temperature. Prepare the caramel  (very dark amber), remove the pan from the heat and immediately add the butter, stirring quickly all , stirring constantly, add the cream and finally the milk. Work the egg yolks with a spoon of sugar and of the hot mixture, stirring constantly with a whisk, to temper the yolks, pour everything into the saucepan and cook over a very gentle heat, stirring continuously. When the cream is slightly thickened (do not exceed 80°C) , remove from heat and immediately pour into a container (preferably previously placed in another container, filled with lots of ice and cold water). Once cooled, leave the cream in the refrigerator for at least 4 hours before pouring it into ice cream maker.

Salted caramel and chocolate truffles

for about 50 truffles

For the trufle:
g. 200 cream
g. 90 sugar
g. 150 dark chocolate 70%
g. 100 milk chocolate
g. 30  salted butter
1 pinch salt flake
cocoa

Method:
Coarsely chop the chocolate and pour into a glass bowl. Boil the cream and, in the meantime, caramelize the sugar. When the caramel takes a nice gold color remove the pan from the heat and pour the cream once awhile to boiling, stirring constantly.
Remove from heat, melt the butter  and add the salt pour into toffee souce. Immediately pour the toffee sauce over chocolate, stirring from the center outward with a spatula, until the mixture is smooth and glossy. Allow to cool, cover with plastic wrap and leave in the fridge for at least 3 hours.
Form balls and roll in plenty of cocoa. Place in a box airtight and refrigerate.

Gâteau basque

For a sweet 22-cm diameter

For the dough:
g.175 butter, softened
g.125 sugar
g. 85 ground almond
grated zest of ½ lemon
n.1 egg yolk
½ egg (25 g beaten egg)
g. 225 flour 00
1 pinch of salt

For the filling:
4 tablespoons of good rum
custard
for gilding:
1 egg beaten
1 pinch of salt

Method:
Pour the sugar, butter, lemon zest and almond flour in a bowl and whisk until creamy, add the egg yolk and ½, and when all is well blended, add the flour and salt and work without exaggeration, to make a homogeneous mixture, wrap the dough in plastic wrap and leave in the fridge for at least two hours.
prepare the custard and, once finished cooking, add the rum and allow to cool completely. Take the dough and divide into two equal parts, drafted a to a thickness of about 4 mm , crop the base of the cake (the circle should be left because it will contain the gateau) and, with the dough in excess, forming a sausage along the circumference of the rim and place it within this so as to form the edge; pierce the base with a fork and pour the custard filling almost completely the mold. Lay the second piece of dough until it will have a diameter slightly larger than that of the rim and place it on the stuffed sweet, delete the mixture that escapes from the edges with the help of a rolling pin and brush the gold plating on the surface, finally create the decorative motifs with a fork and then place on a baking sheet and bake in preheated oven at 180 °C for 30 minutes. Once finished cooking, remove the cake from the oven and let it cool.

Sable breton

for about 12 sable' (diameter 7 cm)

For the sable':
g.150 butter, softened
g.150 sugar
g. 80 egg yolks (about 4) at room temperature
g. 200 flour 00
g. 5 baking powder
1/2 vanilla bean
1 pinch of salt

Method:
In a mixer work the butter with the sugar, vanilla seeds and salt until creamy, add the egg yolks and mix well. Pour the flour sifted with the baking powder and mix very quickly. When you form a ball of dough the sable is ready. Form the dough into a flattened dough, cover with plastic wrap and leave in the fridge for an hour. Roll out the dough to a thickness of 1 cm and, with the help of cutter make disks of dimension desired. Before moving to the area, the discs of dough must rest in the refrigerator for at least 2 hours.
 cook sable'  to 170 °C for 18-20 minutes, or until they are golden brown. Remove from oven and let cool on a wire rack.