Brioche

active yeast 7g
water 75 g
cake flour 297 g
ap flour 288 g
sugar 70 g
salt 8g
eggs 6g
unsalted butter 290 g

METHOD
combine the water and yeast and let rest

in a stand mixer combine flour salt sugar.

add eggs one by one

once incorporated add the water with yeast

beat for 5 minutes on low speed

add
bulkthe butterfor
ferment 1/4 at a time. Beat for 1 minute before adding more. Beat for 15 minutes
3 hours. Punch
down and
ferment
overnight
flour
work surface divide into 50 gram rolls and proof until double in size

bake at 175c until golden brown.

 Yogurt Confit
garlic confit 360 g
yogurt 1440 g
chives 30 g
honey 300 g
salt&pepper 6g

METHOD
blend garlic confit
chop chives
mix yogurt and the rest of ingredients
garnish with extra chives
 sablee crust
powdered sugar 500 g
pastry flour 1200 g
butter 2800 g
eggs 250 g
Salt 6g

METHOD
1. cut butter into chunks and place it into the freezer for a few minutes

2.Sift together flour, icing sugar, almond, salt

3. Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency

4. Add egg into the mixture and mix with your hands just until the dough comes together

5. Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth

6. continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

7. Place the dough into the freezer for 15 min in between the two Silicone baking mat.

8. Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top

9. Take the dough out from the freezer, remove the top of the silicone mat and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your

10.Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

11. If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. It is extremely important to work with a dough which is cold enou

12. Cut 8 long strips out of the dough, this will be the side of the tart
13. Carefully place the strips into the ring one by one. Press each strip onto the ring so it sticks to it
- this will be the bottom of your tart.

with a dough which is cold enough to be able to handle (so not sticky) but not too cold
 yogurt cake
cream cheese 300 g
powdered suger 200 g
whipping cream 150 g
yogurt 125 g
lemon 0.25 g
Vanilla extract 5g
gelatin 2g

METHOD
1. Add the cream cheese to your electric mixer's bowl. beat over medium speed for at least 5 minutes until very smooth and creamy.

2.Add the icing sugar, vanilla extract, and lemon zest.

3. Then add the Greek yogurt and keep beating for 2-3 minutes more.

4.Then add the whipping cream in slowly. Keep beating for a couple of minutes until it thickens.

5.Remove the pan from the fridge and add the cream on top of the base. Spread it evenly and smoothen it with a spoon.

6. Cover the pan with plastic wrap. Refrigerate for 6-8 hours or ideally overnight.
 yogurt cake
cream chee150g
powdered s40g
zest 1g
vanilla extr1g
yogurt 75g
heavy crea75g
gelatin 3,4

gelatin is 1% of amount, we gonna try make one using iota carrageenan

 Persimmon Coulis
ripe persimmons 625 g
Sugar 100 g
Lemon juice 30 g
gelatin sheet 2g

METHOD
Peel and grind the persimmons, and add sugar and cook until melted add bloomed gelatin and lemon juice
 Glaze
water 150 g
whipped cream 100 g
corn syrup 40 g
sugar 150 g
cacao powder 80 g
gelatine 12 g
METHOD
1. Soak gelatin in water
2. Add water cream, sugar, starch syrup, cocoa powder and boiling
3. Turn off the heat and melt the gelatin.
4. Strain it through a sieve.
5. Lower it to 32 degrees.
macaroons
raspberry 150 g
sugar 110 g
lemon juice 25 g
white couv 240 g
whipped c 120 g
egg white 82 g
almond po 100 g
sugar powd 100 g

METHOD
1, mix egg white with sugar make meringue
2. add sifted almond powder and sugar powder
3. mix and macaronage
4.panning and bake 150 10~15min

1. hitting the raspberry

2. add sugar and lemon juice
3. boiling untill little hot
4. boiling fresh cream and add chocolate and Melting the white chocolate
5.mix the chocolate mixture and raspberry
6. and cool down in fridge
(Dark Chocolate Mousse) Matcha mousse) (Chanty cream)
fresh crea 140 g fresh crea 200 g whipped c 200 g
yolk 40 g yolk 40 g sugar 20 g
sugar 20 g sugar 60 g Cointreau 4g
gelatin 4g gelatin 6g
dark choco 200 g Matcha po 20 g
fresh crea 200 g fresh crea 200 g

METHOD
(Dark chocolate mousse)
1. Whip the whipped cream b.
2. Mix the yolk and sugar in another bowl.
3. Heat whipped cream over medium-high heat.
4. When the edges boil up, remove from heat, pour into yolk mixture, and stir quickly
5. Boil again on low heat, stir it, and raise the temperature to 80-82 degrees.
6. If the temperature goes up to 80 degrees, remove it from the heat.
7. Sift and add gelatin.
8. Add dark chocolate and mix.
9. Divide whipped cream into two and mix with a whipper.
10. Put it in mold. While making the Matcha mousse, let it harden in the freezer for a while.

(Matcha mousse)
1. It is same with dark chocolate mousse. But add Matcha powder to cream when boil the cream.
2. Stir to prevent the yolk from cooking, add the Matcha cream, and boil again.
3. It is same with dark chocolate mousse.

(Chanty cream)
Whipping with a hand mixer with a smooth but alive angle.
 polish baguette
strong flou 426
T55 28
polish 198
salt 11
dry yeast 3
water 284

METHOD
1. Mixing
1st stage 2 minutes -> 2nd stage 6~7 minutes
2. First fermentation 30 minutes
3. Ferment for 30 minutes after folding
4. Split 120g
5. 2nd fermentation 3~40 minutes
6 After steam 20 minutes 220/230 degrees
7. Bake at 170 degrees
 Gateau cake whipped cream
egg white 2 piece vegetable fresh cream 60g
sugar a 50g heavy cream 30g
egg yolk 2p + 38g
soft flour 22g
cocoa powd13g
chocolate 90g
butter 45g
vanilla 2g
heavy crea 54g
sugar b 22g

METHOD
1. Melt chocolate, butter, vanilla, heavy cream in boiling water
2. shift flour, cocoa powder.
3. Mix the yolk with sugar
4. Mix the egg yolk dough with the hot chocolate dough and shifted flour
5. Add egg white and sugar b. Whip the meringue
6. mix all together and put it in a mold.
7. Bake them in 170 degrees for 20 minutes
8. Decorate with whipped cream