THE PRODUCTS WE USE ASSEMBLY AND FINISHING 1. Place a sheet of Rhodoïd in the bottom of the mold to facilitate demolding. 2. Place 1/3 of the mousse in the mold and push up on the edges to eliminate air bubbles. 3. Unmould the Morello cherry compote insert. 4. Place the insert in the center. … Read more
THE PRODUCTS WE USE ASSEMBLY AND FINISHING 1. Place a sheet of Rhodoïd in the log mould and place 1/3 of the vanilla mousse at the bottom. 2. Place 1/3 of the mousse in the mold and push up on the edges to eliminate air bubbles. 3. Remove the orange compote insert from the mould … Read more
THE PRODUCTS WE USE Succumb to the elegance of our Dubaï Pistachio & Raspberry log, a recipe inspired by oriental flavors and contemporary patisserie. With its melt-in-the-mouth pistachio mousse, fruity raspberry and crisp Unipâtis texture, this festive creation will enhance your end-of-year window displays. ASSEMBLY AND FINISHING 1. Line a log mould with a sheet … Read more
Pear nougat buche Thanks to Sasha Nogueira – Du dessin à l’assiette for the recipe and illustrations. THE PRODUCTS WE USE ASSEMBLY AND FINISHING CRUNCHY CHOCOLATE BROWNIES COATING 1. remove crunchy coating 10 minutes before use 2. Heat the glaze to 45/50°C in a bain-marie or microwave. 3. Place your buche on a circle to … Read more
THE PRODUCTS WE USE ASSEMBLY AND FINISHING milk praline crisp 1. Warm the milk praline crisp in the microwave to soften it. 2. Spread the crisp evenly in a 50×28 cm rectangle between two sheets of baking paper, about 1 cm thick. 3. Refrigerate, then cut into 7×50 cm strips. Keep refrigerated. dark cocoa glaze … Read more
