Recipe of the month



  • Caramel Syrup
  • Caster sugar 190 g
  • Water 75 g
  • Hot water 375 g
  • Comice pear 1

Cook the water and sugar in a saucepan to 190°C. At the same time, peel the pear and cut it into 10 identical pieces. Stop the cooking of the caramel with the hot water and reboil the caramel. Add the pear pieces and cover in cling wrap. Leave to cool at room
temperature and store in the fridge for 12 hours.


  • Cream 250 g
  • Egg yolks 90 g
  • Mountain flower honey 100 g
  • Gelatin leaves(200 bloom) 3 g
  • Cream 50 g

Soak the gelatin leaves and boil the cream. Whiten the honey with the egg yolks. Make a crème anglaise and add the strained gelatin. Mix and cool. When the cream starts to jellify, smoothen with a whisk and fold in the whipped cream.


  • Eggs 60 g
  • Caster sugar 30 g
  • Flower honey 25 g
  • Almond powder 25 g
  • Flour 45 g
  • Sunflower oil 65 g
  • Egg whites 90 g
  • Caster sugar 30 g
  • Lemon zest ½

Sift the flour and almond powder. Whip the eggsn honey and 1/2 of the lemon zest with the sugar in a mixer on top speed for 5 minutes. Set aside in a stainless steel bowl
and fold in the oil. Whip the egg whites with the sugar to create a French meringue. Fold half of the French meringue into the pâte à bombe. Folding the sifted powders and finishing with the rest of the egg whites. Spred to 5 mm thick and bake at 175°C for 8 minutes in a fan forced oven. Out of the oven place onto a rack.


  • Milk 175 g
  • Bourbon vanilla bean 1
  • Egg yolks 50 g
  • Caster sugar 35 g
  • Gelatin leaves (200 bloom) 4 g
  • Whipped cream 190 g

Soak the gelatin leaves. Boil the milk and vanilla beans. Make a crème anglaise and add
the gelatin leaves. Mix and leave to cool. At 25-30°C fold in the whipped cream.


  • Butter 35 g
  • Flower honey 15 g
  • Caster sugar 45 g
  • Pectin NH 1 g

Mix the sugar with the pectin. Melt the butter with the honey. Mix and gradually add the sugar/ pectin. Boil and roll out in between two baking sheets (thin). Store in the freezer. Take off the one of the sheets and bake at 170°C until a nice golden colour. Store in a dry place.


  • Milk chocolate Valrhona Jivara lactée 40% 60 g
  • Almond praline Valrhona 55 % 50 g
  • Crisp wafers Valrhona 30 g
  • Honey crunch 30 g

Melt the milk chocolate without going over 35°C, add the almond praline. Mix and add the other ingredients. Spread to 2 mm thick. Mix the ecats d’or and the crushed honey crunch. Cut with the same molds used for the inserts and store in the freezer.


  • White chocolate Ivoire Valhrona 300 g
  • Gelatin leaves 7 g
  • Milk 115 g
  • Cream 115 g
  • 30° baume syrup 170 g

Soak the gelatin leaves. Boil the milk and syrup. Off the heat add the chocolate and stir until the chocolate is melted. Cook the mixture to 104°C. Cool to 70°C and add the soaked gelatin. Pour the glaze into a high container and mix with a hand mixer. Wrap with cling wrap directly on the surface. Use at 25°C.

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