| CHOCOLATE PUFF PASTRY |

| MILK CHOCOLATE MOUSSE | DARK CHOCOLATE CHANTILLY |

| WARM RASPBERRIES | ICE SCLPTURE | ICE CREAMS |

 CHOCOLATE PUFF PASTRY

 ·    Regular puff pastry (recipe,click) , give an extra turn with cocoa/10X mix( ½ & ½ )
·    Roll the dough very thin using the same cocoa/sugar mix with abundance
·    Lay the sheets of chocolate dough onto parchment paper (for ½ size baking sheet trays)
·    Keep in freezer until needed .
·    put each sheet of dough on the back of a tray, by turning it upside down.. Cover with another ½ sheet of parchment paper .  cover with two trays (to prevent the dough from rising to much)
·    Bake at 300F for 20minutes on high blow.. And another 15 min on low blow                             

·    Allow to cool before using ,
Use a ruler to cut the dough in a way to obtain even strips of  mille feuilles

 MILK CHOCOLATE MOUSSE

  -    1 Qt heavy cream
 -    1 Qt milk chocolate
 

·    Bring the cream to a boil and add chopped chocolate to it. Mix well using a whisk.

.    Then , keep cover in fridge until cold and needed.
·    Put the amount of ganache ,needed for the confection of the Mille Feuilles, in the KitchenAid ; and by using the whisk , just give a few turn of machine , enough to give some emulsion and make the ganache look like a rich mousse.
·    Fill up in bag and use when needed.

 DARK CHOCOLATE CHANTILLY

 -    1 Qt heavy cream
-    450 grs (1 lb) dark chocolate  65 or 66%

·    Whip the cream until still very soft
·    Add melted chocolate at once in the center of cream and stir energetically
-    by using a rubber spatula
-    by only stirring in the center until the chocolate is completely incorporated to the cream
-    at last , delicately , fold the rest of the cream from side of bowl
·    put the chocolate “Chantilly in a bag and pipe onto Mille Feuilles when needed.

 WARM RASPBERRIES

      Heavy syrup    learn more about syrups
-    150 grs corn syrup
-    1 kg sugar
-    400 grs water

·    Bring all ingredients to a boil in a stainless steel pot
·    Dispense the syrup in several plastic or stainless steel container and seal well.
·    For each order, pour some of the syrup in a hot skillet, add a little piece of butter (optional), wait for the bubbles , drop the raspberries , coat them with the syrup ,using different motions and serve on the side pot or onto plate.

  The Ice sculpture

·    the socle

·    the cloche 

  Vanilla ice-cream

 Mix with milk , cream, corn syrup, Agar-Agar , sugar and fresh vanilla beans ONLY
        No eggs

 Strawberry sorbet

  Fresh strawberries, corn syrup, sugar syrup, lemon juice