M.O.F Luc Debove’s Pistachio Mirror Glaze [BASE] Posted on: Saturday January 4, 2020  

M.O.F Luc Debove’s Pistachio Mirror Glaze

Course: Base, Sweet Base, Glaze, Mirror Glaze

Difficulty: Intermediate

Preparation Time: 30 Minutes

Chef: Luc Debove

Book: Journal Du Pâtissier (French & English)

Ingredients : White chocolate, Glucose, Sweetened condensed milk, Pistachio paste,

Languages:  English  |   Français

Bachour’s Whipped Ganache (White or Color) [BASE] Posted on: Thursday August 15, 2019  

Bachour’s Whipped Ganache (White or Color)

Course: Base, Sweet Base, Cream And Custard, Thick Cream, Whipped Ganache

Difficulty: Easy

Yield: 760 grammes

Preparation Time: 10 Minutes

Chef: Antonio Bachour

Ingredients : White chocolate, Whipping cream, Glucose, Inverted sugar,

Languages:  English  |   Français

Pierre Hermé’s Pistachio Ice Cream Posted on: Thursday July 4, 2019  

Pierre Hermé’s Pistachio Ice Cream

Course: Dessert, Ice Cream And Sorbet

Difficulty: Intermediate

Chef: Pierre Hermé

Book: Secrets Gourmands

Ingredients : Whipping cream, Glucose, Egg yolks, Pistachio paste, Pistachios,

Staples : Bassin D'arcachon, France, Ouest-Sud

Languages:  English  |   Français

Opalines Recipe (Cake decoration) [BASE] Posted on: Wednesday May 18, 2016  

Opalines are transparent sugar tuiles that are used in cake decorations, but also for plated desserts and sugar showpieces

Course: Base, Dessert Decoration

Difficulty: Easy

Preparation Time: 5 Minutes

Cooking Time: 11 Minutes

Ingredients : Icing fondant, Glucose, Isomalt,

Languages:  English  |   Français