Ingredients: 1000g water 1000g Quince peeled and seeded 700g Sugar 1 Vanilla bean "Epices mille saveurs" Put 1000g of water in the Thermomix and add the Varoma. Put the peeled quinces, seeded and sliced in the Varoma and cook 45 minutes Varoma mode and simmering (spoon symbol). Empty the bowl and keep the cooking juice if you want to make a jelly by boiling it with the peels plus a little sugar. Place the quince pieces in the Thermomix, add 700g of sugar, the vanilla "Epices

Salted caramel butter: 150g Sugar 23g Glucose 105g Salted butter 1/4 Vanilla bean "Epices mille saveurs" 150g Cream 35% Make a dry caramel with the glucose and sugar, starting with the glucose in the saucepan and gradually incorporating the sugar (Take a saucepan large enough to avoid burning with the splashes when adding the cream). In parallel heat the cream with the scraped vanilla. Once the caramel is ready, add the hot cream (Important!!! This allows there to be no therm

Jam: 1000g oranges 800g sugar 1,5 vanilla bean “Epices mille saveurs“ Total weight : 1800g -Prick the oranges with a toothpick and soak for 24 hours. -After 24h cut them into rings and remove the seeds. Mix with the sugar and leave at room temperature wrapped with film paper for 24h. The next day, cook at 105°C and then mix in a food processor. Put in sterilized jars, then turn the jars until they get cold. Enjoy!!! Do not hesitate to reproduce the recipe, and share it on you

For around 48 pieces: 250g cream 35% 187g sugar 25g inverted sugar 175g glucose 10g butter 82% 2 Vanilla bean d' Epices mille saveurs 150g White chocolate 31% Cémoi In a saucepan, cook with a whisk together until 113°C , cream, sugar, invert sugar, glucose and butter. Then remove from the heat and add the white chocolate and the scraped vanilla beans, combine. Pour into a 16cm square frame 2cm high. Once cold (minimum 12h) cut into rectangles, then pack in confectionery paper

Cannelés mixture: 500g Milk 33g Butter 1 Vanilla bean d’épices mille saveurs 80g egg yolks 33g whole eggs 167g sugar 167g Flour 167g milk 46g rhum St James 45° Total weight: 1193g Bring milk, butter and vanilla to a boil and let cool. A part mix the yolks, eggs and sugar, then add the flour and mix gently. Then add the 167g of milk and combine. Add the milk, butter and cold vanilla mixture. Mix. Let stand for at least 24 hours. After 24 hours in the refrigerator, gently

Recipe for around 6 glasses: Panacotta Coco/vanille: 400g cream 35% 200g coconut "Purée" Ponthier 70g raw cane sugar 4 g gelatin powder 200 Bloom (PCB creation) or 2 gelatin sheet 200bloom 24g water 2 Vanilla bean Epices Mille saveurs Prepare the gelatin mass (water + gelatin powder). If you are using gelatin leaves, soak them in plenty of cold water until they are soft and drain them when you use them. Bring the cream, coconut puree, vanilla cut by half and scraped, and bro

Recipe for 25 "sablés" "sablés" dough: 225g Flour T55 190g Soften butter 75g Icing sugar 30g Egg whites 1 pinch of sea salt ¼ Vanilla bean “Epices Mille saveurs” Total weight: 520g Make a soften butter, then add the egg whites, the sea salt , the vanilla, mix well. Then add the sifted icing sugar, mix. Then last the sifted flour, mix. Be careful to make all the mixtures to the maryse , and at the time of mixing the flour do not mix too much! Prepare a piping bag with a star

Macarons mixture: 130g Almond powder 225g Icing sugar 115g Egg whites 60g Sugar 2g Combava powder “Mille Saveurs” 2,65g Natural coloring apple green “PCB” Poids total: 536g Mix together, then sift the almond powder and icing sugar. Add the combava powder. Be careful, do not mix the almond powder too much with the icing sugar, otherwise the almond oil may come out. A part whip the eggwhites with the sugar and the coloring, very firm. -Mix "meringue" with sifted powder, "macaro

-Recipe for 11 waffles Waffles dough: 20 g Fresh yeast 87,5g Half fat milk 250g Flour T55 50g Whole eggs 19 g Invert sugar or honey 1 Vanilla bean “Epices milles saveurs” 3,5g Salt 43gButter 100g Melted butter 175g Rock sugar Total weigh: 942g Unfolding of the recipe: -Mix the yeast with the milk. In a mixer, using a hook, knead together the flour, eggs, invert sugar, scraped vanilla pod, salt and milk + yeast mixture. Knead in first speed, then in second speed, before addin

Recipe for 1 Cake: Brioche dough: 250 g Flour T45 6g Salt 37g Sugar 10g Fresh yeast 150g whole eggs 125g Butter 82% fat -In a kitchen-aid, weigh the salt and sugar, then the flour.Weigh the yeast over the flour, add the eggs and mix with a hook.Let the dough mix until the dough is smooth and detaches from the mixer bowl.Then add the butter in temperate pieces.Then mix until the butter is well incorporated and until the dough detaches from the kitchen-aid vat.The dough should

Brioche dough: 250 g Flour T45 6g de Salt 37g Sugar 10g Fresh yeast 150g whole eggs 125g Butter 82% fat Total weight: 578g -In a kitchen-aid, weigh the salt and sugar, then the flour.Weigh the yeast over the flour, add the eggs and mix with a hook.Let the dough mix until the dough is smooth and detaches from the mixer bowl.Then add the butter in temperate pieces.Then mix until the butter is well incorporated and until the dough detaches from the kitchen-aid vat.The dough shou

Ganache: 63g cream 27g milk 65g dark chocolate 64% 25g butter 12g inverted sugar -Heat the cream, milk and invert sugar until boiling, then pour over the chocolate, add the butter, then mix with a hand blender. Pour into silicone molds (12g per mold) smaller than the circles you will use to bake the cookies. Once freeze , pass them in flour just before putting them inside your cookies. Cookies dought: 125g butter 25g peanut butter 70g raw cane sugar 38g whole eggs 125g flour