| Posted October 25, 2017
Around the contest

Poached apple

  • 100 gr. Sugar
  • 200 gr. Water
  • 3 Granny Smith apples
  • Zests of a half lime
  • 20 gr. Lime juice

Boil sugar, water, lime juice and zests together. Make apple marbles with a Paris spoon.
Separate into three portions the apple and juice and put under vacuum.
Cool down.

Mascarpone whipped cream

  • 200 gr. Cream
  • 100 gr. Mascarpone
  • 30 gr. Sugar
  • 1 Vanilla pod

Whip all ingredients together into soft whipped cream.
Store in refrigerator.

Vanilla gavotte

  • 50 gr. Sugar
  • 24 gr. Flour
  • 60 gr. Tempered egg whites
  • 266 gr. Water
  • 24 gr. Butter
  • 2 gr. Fine salt
  • 1 Vanilla pod

Mix the sugar, flour and egg whites. Boil the rest of the ingredients together and pour over the 1st mixture and mix.
Cook in bain-marie till thick then store in refrigerator.
Spread in thin laxer and precook at 150°C for 5 minutes then cut.
Finish the cooking at 145°C for 10 minutes.

Cider caviar

  • 55 gr. Balsamic vinegar cider
  • 60 gr. Apple juice
  • 4 gr. Sugar
  • 1 gr. Agar-agar

Mix vinegar and apple juice. Separately mix sugar and agar-agar then mix into vinegar and apple juice.
Bring to boiling point. Use dropper to have drops fall into a container of oil.
Strain the caviar cider and rinse with warm water.
Store in cool area.

Green apple topping for the plate

  • 100 gr. Granny Smith apples
  • 15 gr. Sugar
  • Green dye

Stew all on low heat. Mix and strain then store in refrigerator.

Icing for green apple sorbet

  • 150 gr. Apple juice
  • 260 gr. Neutral topping
  • 40 gr. Glucose
  • 3 Gold leaves
  • Green dye

Bring to a boil the apple juice, the topping and the glucose.
Mix with the golden leaves and the green dye.

Granny-Smith sorbet

  • 250 gr. Water
  • 275 gr. Sugar
  • 37.5 gr. Trimoline, inverted sugar
  • 4.5 gr. Stabilizer
  • 800 gr. Granny Smith apple purée
  • 75 gr. Passion fruit purée
  • 32.5 gr. Apple liquor

Warm the water, the sugar and the trimoline at 55°C then add stabilizer.
Bring this syrup to boil then add the purées and the liquor.
Leave to mature at 4°C for 12 hours then turbine.

Peppered meringue

  • 100 gr. Egg whites
  • 190 gr. Sugar
  • 1 Spoon of Ground pepper

Warm the egg whites and sugar in a bain-marie at 65°C.
Beat the mixture until the meringue cools at 35°C.
Spread in thin layers and sprinkle with pepper.
Dry in oven heated at 115°C for 2 hours.


  • 600 gr. Flour
  • 252 gr. Water
  • 16 gr. Salt
  • 60 gr. Softened butter
  • 464 gr. Layering butter

Mix the flour, water, salt and softened butter and let the dough rest 2 hours.
Layer the dough in four double rounds with the layering butter. Roll the dough to 2,5cm.
Sprinkle with sugar and roll into one sausage.
Cut 2 cm slices and roll down to 1,5cm.
Cook at 170°C between two plates.

Caramelized puffed rice

  • 60 gr. Puffed rice
  • 50 gr. Sugar
  • 1 gr. Salt
  • 2 gr. Butter

Execute a dry caramel with sugar and salt.
Add the puffed rice to be enrobed. Add the butter to separate the rice. Cool.

Syphon cacao cake

  • 60 gr. Sugar
  • 120 gr. Eggs
  • 20 gr. Cocoa powder
  • 100 gr. Flour
  • 2 gr. Salt
  • 40 gr. Melted butter
  • 45 gr. Milk

Mix all together and strain. Put into a syphon and let rest for 10 hours.
Put into pots and microwave cook for 45 seconds.

Candied apple cake

  • 4 kg. Golden apples
  • 250 gr. Sugar
  • 150 gr. Porto
  • 200 gr. Butter
  • 1 Vanilla pod

Peel and slice apples. Place in frame. Sprinkle with half the sugar amount and top with butter.
Cook 3 hours at 170°C then sprinkle the rest of the sugar.
Cook another hour and pour the Porto over the cake and cook another hour.
Place in freezer and cut. Warm at the right time.

Ganache up milk chocolate

  • 500 gr. Cream
  • 20 gr. Glucose
  • 285 gr. Milk chocolate

Melt the milk chocolate. Warm the cream and glucose to 65°C.
Emulsify all and cool. Mount when needed.

Milk chocolate decor

  • 500 gr. Milk chocolate

Temper the chocolate and make tubes.

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