Medeleines Beurre Noisette
45 large pieces
Ingrediets: 600 grams or 20 pcs. Eggs- Use Egg Whites only
100 grams- Almond Nuts, Skin-out
10 grams- Baking Powder
500 grams- Butter, Unsalted for Beurre Noisette
450 grams- Flour, Cake
100 grams- Honey
400 grams- Sugar

For Beurre Noisette: In a medium size pot melt butter in low heat,and allow to boil for a few minutes. Notice that the butter will change color from light yellow to darker brown.Once butter has changed color immediately strain liquid and discard any remaining solids found at the bottom of the pot. Set aside and allow to cool down. For Toasted Almonds: In a medium pan toast Almond nuts by stirring it with a wooden spoon in circular manner. When color changes from white to brown and aroma is evident allow the Almonds to cool in room temperature. Once cool place almonds in a food processor and blend until powder in form. For Madeleines: In an empty stainless bowl add Flour, Toasted Almonds and Baking Powder, set aside. Using Mixer with Paddle Attachment add Egg Whites and Sugar, mix in using medium speed for at least 2 minutes. Slowly add the Flour, Toasted Almonds and Baking Powder one 1 tablespoon at a time. Once mixture has thickened add Beurre Noisette slowly, and allow to mix for a few minutes. Finally add the Honey. Transfer Medeleine mixture in an empty stainless bowl and cover with plastic wrap. Allow to rest overnight. To Bake: Transfer enough Medeleine Batter in a piping bag and pipe into floured shell moulds an estimate of 30 grams per large piece and 10 grams per small piece. Bake in 180 degrees Celsius oven for 15 minutes or until Madeleiens have risen and browned. Remove molds from the oven and allow Madeleines to rest for a few minutes before unmolding each piece.

Milk Chocolate Ganache with Sable
Crust and Fleur de Sel
Ingredients:
1 kilogram- Milk Chocolate, Belgian
500 grams- Heavy Cream
600 grams- Flour, Bread
25 grams- Baking Powder
200 grams- Butter, Unsalted
800 grams- Sugar
10 pcs.- Egg Yolk
Fleur de Sel or any Sea Salt

For Sable: Using a mixer with paddle attachment add cold butter. Sift Flour, Sugar and Baking powder over the cold butter and add egg yolk one at a time while mixing in a constant low speed. Once Dough has formed into a ball cover Sable dough with plastic wrap and allow to rest in chiller. After a few minutes dust worksurface with flour and flatten Sable dough to quarter inch thick. With a 6 inches in diameter metal ring mold cut through Dough and transfer to a clean flat baking tray while mold still intact. Bake at 180 degrees Celsius with metal ring mold in an oven for 10 minutes or until Sable crust is golden yellow. Once done transfer to a cooling rack and allow to cool down. For Milk Chocolate Ganache: In a medium size pot heat cream until it starts to boil. In a clean stainless bowl add Milk Chocolate and pour in boiling cream in two portions while stirring mixture with a rubber spatula making sure that there are no lumps from chocolate. Set aside. Assemble: Pour warm Milk Chocolate Ganache on Sable crust and allow to cool down in chiller overnight. Unmold cake the following day and garnish with a pinch of fleur de sel.

Grand Marnier Soufflé:
Makes 3 ramekins
Ingredients:
300 grams- Egg, Whites
4 pcs.- Egg Yolks
40 ml.- Orange Liquor, Grand Marnier
110 grams- Sugar
Melted Butter
Extra Sugar

For Ramekins: Brush melted butter on side of ramekins making sure to always go upwards in a vertical manner. Immediately dust sides of ramekin with regular refined sugar. Set aside. For Soufflé: Using a mixer with whisk attachment add Egg Whites and Sugar and whip using high speed for about 3 minutes, or until meringue is just about to reach stiff peak. Set aside. Mix Grand Marnier and Egg Yolks until well combined. Fold about a cup or 250 grams of Meringue mixture to the Grand Marnier mixture using a rubber spatula. Place mixture on ramekins making sure no holes are left uncovered. Flatten Meringue so that Soufflé rises evenly. Bake in 150 degrees Celsius for about 15 minutes or until Soufflé has a nice even browning and increased in desired height. Serve immediately best eaten with vanilla ice cream.