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Hand Mixers & Turboliquidizers
01.
Cut the vanilla pods lengthwise in half, and scrape out the seeds with the back of a knife, then place in a small saucepan. Add 100 g olive oil. Let infuse for 2-3 minutes at 60°C.
02.
Blanch olives twice starting in cold water and bring to a boil.
03.
In a small saucepan, sauté the finely chopped onion in butter until golden-brown. Add water, salt and pepper. Cover and cook over low heat for 20 minutes. Pass through a chinois strainer. Press with a small ladle until you obtain a rich jus and set aside in another small saucepan for later reheating.
04.
Take the cauliflower and cut into large florets off the main stem. Select the largest ones and cut into 12 slices, each 2 mm thick, to obtain small, visually appealing trees. Set aside 2 raw florets. Take the rest of the florets and the trimmings, put them in a small saucepan with the milk and vanilla pod, cut in half without the seeds. Season with salt and pepper and cook gently, covered, for 10 to 15 minutes. Remove the vanilla pod. Blend it quickly to a very fine purée. Return to the saucepan, ready to reheat.
05.
Ask your fishmonger to open the scallops, clean them quickly in cold water, then pat dry. Season with salt and pepper. Then pan-fry them in very hot vanilla olive oil until lightly browned. Before serving, add a drop of lemon juice to each one
06.
Arrange 3 scallops on a plate, one behind the other over a dollop of purée, with the 3 browned cauliflower florets fanned out. Place a small amount of cauliflower purée on the stem. Coat scallops with the onion jus.
07.
Using a teaspoon, drizzle vanilla oil over the scallops and cauliflower florets, making sure to remove any vanilla seeds. Using a cheese grater, grate the 2 raw florets to create the snowflakes. Arrange on the scallops and cauliflower. Garnish scallops and florets with a few olives.
To blend fast and get homogeneous results rely on our Bermixer Pro. This handy tool is also easy to clean as its tube and shaft can be removed without requiring tools, making it also the most hygienic option.
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Hand Mixers & Turboliquidizers
01.
Peel, core, and slice apples into wedges. Dehydrate until leathery (not crisp) at 200°F (93°C) for a few hours or 150°F (66°C) overnight. Set aside 175 g of dried apples.
02.
Vacuum seal freeze-dried apples with 2 cans of apple juice concentrate in our vacuum packer . Refrigerate it overnight. Later run them through the freeze dryer cycle again.
03.
Boil 2 cans of apple juice concentrate with vanilla bean, brown sugar, and salt. After boiling strain out vanilla bean, add gellan gum, and blend with the Bermixer Pro until smooth.
04.
Pour hot gel mixture into a baking pan, refrigerate until set, then blend again to smooth. Strain and vacuum out air bubbles in a chamber sealer.
05.
In a pot, mix remaining apple juice concentrate, dehydrated, and freeze-dried apples. Let sit at room temperature or refrigerate it overnight.
06.
Heat apple mixture with butter and spices in a saucepan until liquid is absorbed and filling is hot. Pour the hot apple filling onto a sheet tray. Put the tray in the refrigerator until the apples are cold. Once the filling is chilled to 45 °F / 7 °C, add the apple gel to the filling and mix them together.
07.
Roll out pie dough that must be at least an inch-and-a-half wider than the pie pan. Place in pie pan, and chill. With the pie dough pressed gently into the pan and the excess draping over the rim.
08.
Fill pie base with apple filling, top with apple gel. Cover with top dough, seal edges, and flute.
09.
Chill pie for a few hours. Use the strained egg wash for the upcoming crust step and bake at 400°F (204°C) for 30 minutes. Reduce heat to 325°F (163°C) for 1 hour, then bake at 400°F (204°C) for 20 minutes more. Cool before serving.
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Low-cost
Planetary Mixers
01.
Cook the raspberries with the sugar for about 8-10 minutes. Remove from heat and add the raspberry liqueur and the gelatin sheets, which have been previously soaked in cold water and well-drained.
02.
When the preparation reaches room temperature, add the soft peak cream made with BE8 .
03.
Pour the mixture into a mold lined with bisquit on the sides and bottom.
04.
Let the Bavarian cream set in a blast chiller or in the refrigerator for a couple of hours.
05.
Before serving, decorate the charlotte with fresh raspberries and raspberry coulis if desired. Slice and enjoy it cold.
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30 minutes
1h20
Easy
Low-cost
Vegetable Slicer
01.
Peel the potatoes. With the TRS or PREP4YOU cut them into slices using a 4mm slicing disc. Immerse them in a pot of salted water and bring to a boil. Let cook until the potatoes are cooked but still a little firm. Drain them.
02.
Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc. Place them in a large pan with the butter. Cook for 5 min over high heat, then add the bacon bits and brown for another 10 min.
03.
Add the drained potatoes and brown over high heat, 5 to 10 minutes. Pour the white wine, salt a little, pepper, add the nutmeg and cook for another 2 or 3 minutes.
04.
Place everything in a gratin dish or mold with well-buttered strapping. Add the heavy cream on top.
05.
Cut the reblochon in half. Cut each half into the thickness and place them on the tartiflette, crust side up.
06.
Bake for 25 min at 200 °C. Serve hot.
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30 minutes
1h10
Medium
Low-cost
Planetary Mixers
01.
Place the minced meat in the bowl of DMIX, BE5 or BE8. Add salt and pepper, egg, Parmesan, breadcrumbs, thyme and chopped parsley. Mix the stuffing until a homogeneous paste is obtained.
02.
Place the slices of smoked bacon side by side on a sheet of baking paper, taking care to layer them lightly.
03.
Place the meat on top and spread it to obtain a rectangle of 1 cm thick.
04.
Place the shelled boiled eggs and roll the meat using the paper, while tightening tightly, to form a kind of sausage with the eggs in the center. Roll the paper borders that protrude like a candy.
05.
Wrap, still tightening, in another baking paper. Roll again the paper borders that protrude like a candy.
06.
Let stand in a cool place for 30 min
07.
Place in an oven dish with a drizzle of olive oil and bake at 180 °C for 20 min
08.
Remove the first paper and bake for another 10 min.
09.
Remove the second paper, drizzle the meat with its juice and bake at 200 ° C 10 minutes more.
10.
Serve sliced.
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30 minutes
30 minutes
Easy
Low-cost
Hand Mixers & Turboliquidizers
01.
Peel the butternut squash. Cut it in half and remove the seeds. With the TRS or PREP4YOU dice it using a 10mm dicing kit.
02.
Peel the onions. With the TRS or PREP4YOU slice them using a 2mm slicing disc.
03.
In a large saucepan, place the onion and butternut squash with a drizzle of olive oil. Brown 5 min.
04.
Pour the broth, cover and cook over medium heat for about 20 .The pumpkin must be tender.
05.
Add the curry powder, coconut milk, salt and pepper and continue cooking for 5 min.
06.
Mix the soup using the Bermixer Pro 450. Add a little water if the consistency is too thick.
07.
Serve hot, with the addition of the heavy cream and sprinkled with the roasted pumpkin seeds.
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20 minutes
20 minutes
Easy
Low-cost
Hand Mixers & Turboliquidizers
01.
Rinse the broccoli and cut it into small bunches.
02.
Heat the broth in a large saucepan. When simmering, add the broccoli and cook for about twenty minutes. It must be melting.
03.
Empty half of the cooking stock (see 3/4 depending on the desired consistency) and add the cheeses to the cream. Add salt and pepper.
04.
Mix with the Bermixer Pro 450 until you get a perfectly smooth cream.
05.
Optionally decorate with a few florets of raw broccoli and small croutons golden in oil. Serve immediately topped with heavy cream and sprinkled with a round of pepper mill.
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10 minutes
Easy
Low-cost
Food Processors
01.
Peel the shallot.
02.
Drain and rinse the chickpeas. Put them in the bowl of the K55 or PREP4YOU, taking care to save a few for serving.
03.
Add the shallot, the 5 tablespoons of oil, sesame puree and lemon juice. Add salt and pepper.
04.
Mix until creamy.
05.
Place hummus in a serving container. Serve decorated with reserved chickpeas, cumin powder, drizzle of oil and coriander leaves.
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30 minutes
50 minutes
Easy
Low-cost
Planetary Mixers
01.
Separate the white from the yolk of the eggs. Place the whites in a cool place.
02.
In the bowl of the DMIX or BE8 put the soft butter with the powdered sugar. Add the egg yolks, flour, yeast and 15 cl of milk. Whisk to mix thoroughly. Set aside and preserve in a container.
03.
Rinse the bowl of the DMIX or BE8 and dry it, then whip the egg whites to stiff peaks. Gently incorporate them into the previous preparation using a spatula.
04.
Melt the chocolate with the remaining milk in a bain-marie.
05.
Separate the dough in two containers by pouring 2/3 of plain dough into the first and 1/3 of plain dough into the second, mixing it with the melted chocolate.
06.
Butter a crown mold. Pour half of the plain dough, the chocolate dough, then the rest of the plain dough. Give a few fork strokes in the dough to make the marbling.
07.
Bake for 50 min. at 170/180°C. Let cool out of the oven before unmolding.
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Click to discover the ingredients
Planetary Mixers
01.
Sift together the flour and cocoa powder. In the bowl of the robot with the whisk, beat the egg yolks and whole eggs as much as possible with the first 290gr of sugar. In a second bowl of robot with the whisk, whip the whites while gradually adding the second 300gr of sugar until a firm meringue is obtained. Using a spatula, add to the first mixture the mounted egg whites and then the flour / cacao powder while stirring gently. Use immediately. Preheat your forced-air oven to 230°C. On a baking sheet covered with a sheet of silicone paper, spread the biscuit evenly on a surface of about 51x17 cm using a bent pallet. Bake and cook for about 8 minutes. Out of the oven, remove the cookies sheet and leave them on a rack. Without removing the sheet of silicone paper, cut a strip of 51x17 cm which you will keep for assembly.
02.
Melt the chocolate at 40°C in a bain-marie, then add the butter. In the bowl of the robot with the whisk, beat the egg yolks with the first sugar weighing. In a second bowl of the robot with the whisk, first whip the whites with one-third of the second weighing of sugar, then, while continuing to whisk, add the remaining two-thirds of sugar. Pour the beated egg yolks over the melted chocolate/butter mixture and mix with a whisk. Replace the whisk with the spatula, add the mounted egg whites and stir gently so as to obtain a light preparation. Use immediately . Preheat your forced-air oven to 160°C. On a baking sheet covered with a sheet of silicone paper, spread the biscuit evenly over a surface of 50x15 cm sing a bent pallet. Bake and cook for about 15 minutes. Out of the oven, remove the cookie sheet directly on a rack. Once the biscuit has cooled, cut a strip of 50x6.5 cm and a strip of 50x6 cm and set them aside.
03.
Soak the gelatin in a large amount of very cold water for at least 20 minutes. Melt the chocolate at 45°C in a bain-marie and mix it with hazelnut paste and praline. Heat and hold this mixture at 45°C in a water bath. Then add the drained and melted gelatin and let cool slightly before use.
04.
Melt the chocolate in a bain-marie. In a saucepan, bring the 115g of cream to a boil; pour it in three times over the melted chocolate and mix in the center to create an elastic and shiny core. Mix to obtain a homogeneous ganache and then drizzle the remaining cold cream. Mix again and move it in a gratin dish with cling film in contact with the ganache. Let cool and freeze in the fridge for about 12 hours.
05.
Melt the chocolate in a bain-marie. Bring the cream to a boil; pour it in three times over the melted chocolate and mix. Stir in the room temperature butter and mix to obtain a homogeneous ganache. Use immediately.
06.
Preheat your forced-air oven to 165°C. Spread the almonds on a baking sheet covered with a sheet of silicone paper; bake and roast for 10 minutes. Melt the icing dough and chocolate at 45°C in a bain-marie. Add the grape seed oil and roasted chopped almonds. Place in an airtight box and preserve in the refrigerator. The operating temperature should be between 40°C and 45°C.
07.
Soak the gelatin in a large quantity of very cold water for at least 20 minutes. In a saucepan, cook the water with the sugar up to 121°C. When the sugar reaches 110°C, in the bowl of the robot equipped with the whisk, whip the egg whites. Once the whites are mounted, not too firm, engage the mixer in 2nd gear and pour the cooked sugar. Keep whipping. Once this preparation is warm, add the drained and melted gelatin. power until it thickens and use immediately. Pass a thin layer of grease bomb on a plastic sheet of 40 x 30 cm; spread the marshmallow to a thickness of about 5 mm and sprinkle with icing sugar snow décor. Dry for several hours at a temperature of about 25°C and low humidity. The next day, using a knife, cut the marshmallow according to the drawing in the photo.
08.
Line 1 log mold U 51 cm long with the Viennese chocolate biscuit strip, baking sheet side against the sheet of silicone paper. Garnish with 400 g of Araguani chocolate ganache that you have previously whipped with a leaf in the bowl of the robot. Squeeze the praline cream, place the 6 cm fluffy cookie strip and press. Garnish with 200 g of Araguani Infiniment Chocolat ganache and place the 6.5 cm fluffy cookie strip. Place the mold first in the refrigerator for 30 minutes to let the ganache reset, then in the freezer for about 4 hours.
09.
Heat the dark chocolate and almond icing to 40/45 ° C in a bain-marie. Unmold and remove the sheet of paper. On a cutting board, cut three logs 16.5 cm long. Place the logs still frozen on a stainless steel rack, placed on a plate, and glaze them with the dark chocolate and almond icing, taking care to cover the entire log (including the sides and ends). Then place each log on a serving dish. Place the logs in the fridge and let them thaw for about 8 hours. Then, on the top of each log, place a marshmallow and place Christmas decorations. Store the logs in the fridge and take them out 30 minutes before consumption.
In order to facilitate the preparation of the chocolate biscuits, get a second bowl for DMIX, BE5 or BE8. Unnecessary transferring of the mixture will be avoided and a smooth workflow will be guaranteed.
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