TART DOUGH(Reg.)TART DOUGH(Almond)SABLÉ DOUGHFRANGIPANE(Larousse)GARLIC BUTTEROIL FOR CHICKENPARSNIPS CREAMAÏOLI500g Flour137g Soft Butter250g Flour300g Pastry Cream130g Ice100g Garlic5# Parsnips300g Garlic300g Butter100g Sugar125g Sugar165g Icing Sugar25g Salt10g Rosemary7g Coriander Seed100g White Wine100g Powder Sugar37g Almond Powder125g Butter165g Almond Meal2g White PepperSalt180g Garlic1 Sp Mustard1 Pinch Salt1 Pinch Salt1 EggCorn Starch4 Bunches Parsley2L cooking Oil1400g Cream75g Extra Virgin Olive Oil2 Yolks50g eggs1 Pinch Salt135g Butter180g GarlicONION MARMELADESalt, White Pepper32g SaltLEMON CURD250g FlourVanilla2 Egg150g White Wine1Kg OnionMAGIC 4 SPICES2g White Pepper250g Lemon JuiceCHOCOLATE TART5g Baking Powder



1 Pinch Cayenne Pepper0.5L White Wine300g White Pepper2 Lemon Juice125g Sugar1 L MilkBUTTER CREAM ClassicGENOISE SPONGE CAKE120g Cream150g Sugar18g Cinnamon7 Yolk5 Egg2 Egg8 Yolk250g Egg75g Panko10g Vinegar210g All Spice2.5L cooking Oil1 Pinch Salt5 Yolk250g Sugar(121C)125g SugarSALT FOR CONFITPickle Vege210g GingerFAUX GRAS1# Butter1 Spoon Cocoa Powder250g Butter125g Butter1700g Salt4L Vege210g Nutmeg500g CHX LiverCREME ANGLAISE1 Pinch SaltTATIN DOUGHVanilla300g Sugar1L vinegar40g Clove350g Butter1 L Milk225g Butter500g Flour1 Pinch Salt60g Cumin1L WaterPATÉ SPICES75g Cream250g Sugar150g Chocolate140g Butter125g Flour10g Cloves40g SugarRosemary:Magic 4 Spices75g Duck Fat10 YolkVanilla100g Icing SugarCHOC BANA BREAD P.40g Black Pepper40g SaltCountry:10g Cognac



PUFF PASTRY(Inverted)145g Water3.5 Baguette10g ChilePOMMES DAUPHINE-50g Juniper Berry5g pink SaltMERINGUE SUISSE600g Flour1 Pinch Salt680g Milk 3/4 C CreamThyme1Kg Potato-5g Bay Leave10g Salt125g Egg White300g WaterPOUND CAKE(4/4)6 Egg50g Pink SaltCream Puff(with 250gSALAD DRESSINGMagic 4 Spices250g Sugar10g Salt250g Egg4.5 Oz Cocoa Powder



Milk/Water)120g OnionVinegarBeat to 40/45C



250g Sugar1# 5Oz Chocolate



Nutmeg140g Mustard



Beat to cool Down600g Butter250g Butter4.5 Oz Brown Sugar



Can be done with Celery,8g Garlic



Dry:100C(212F)1 Hour200g FlourAdd Yolk, 1 Pinch SaltPOTS DE CRÈME



add Cheese, Jambon300g Red Wine Vinegar



Let Oven Cool DownFLOATING ISLANDRhum, lemon, Vanilla…1L Milk



Bayonne100g Balsamic Vinegar



CHOCOLATE FONDANT650g Egg WhiteEgg White Beaten0.5L Cream





1.5L Cooking Oil



1#chocolate500g SugarHAZELNUT MOUSSE18 Yolk





50g XVOO



1#Butter1 Spoon Cream of Tartar500g Butter3 Egg





30g Salt



1# SugarVanilla250g Praliné340g Sugar





Pepper



10 Eggs1 Pinch Salt8 Yolks1 Pinch Salt, Vanilla









VanillaCREAM PUFF500g Sugar 121C660g Chocolate









1 Pinch Salt250g Milk/Water8 Egg White











CHOCOLATE CAKE60g ButterPAIN DE MIEBRIOCHE L’ARDOISE









1#chocolate140g Flour500g Flour500g Flour









1# Butter4 Egg20g Sugar60g Yeast









1# SugarCRAQUELIN CREAM P.10g Salt70g Sugar









12 Egg50g Brown Sugar20g Fresh Yeast10g Salt









6 Oz Cocoa Powder50g Flour100g Water300g Butter









Vanilla50g Butter50g Butter5 Eggs









1 Pinch Salt



20g Milk