Very difficult cooking recipes

For the Joconde biscuit:

  • 100 g of eggs
  • 75 g of powdered sugar
  • 75 g of chopped almonds
  • 20 g of flour
  • 15 g of butter
  • 65 g of egg whites
  • 10 g of granulated sugar

For the Viennese shortcrust pastry:

  • 62 g of soft butter
  • 25 g of powdered sugar
  • 10 g of egg white
  • 75 g of T55 flour
  • 1 g of salt
  • 1 g of vanilla powder

For the reconstituted Viennese shortcrust pastry:

  • 85 g of white chocolate
  • 150 g of Viennese shortcrust pastry
  • 60 g of feuillantino
  • 1 g of fleur de sel

For the rice pudding:

  • 60 g of rice with round pasta
  • 350 g of milk
  • 1 vanilla pod
  • 7 g of jasmine tea
  • 15 g of brown sugar
  • 2 egg yolks
  • 70 g of liquid cream

For the caramel cubes:

  • 110 g of liquid cream
  • 75 g of granulated sugar
  • 9 g of glucose
  • ½ vanilla pod
  • 27 g of egg yolks
  • 25 g of gelatin mass (3 g of powdered gelatin and 22 g of cold water)
  • 0.5 g of salt

For pelletizing:

  • 180 g of powdered sugar
  • 10 g of potato starch
  • 10 g of white vinegar
  • 10 g of gelatin mass
  • (1.5 g of powdered gelatin and 8.5 g of cold water)

For the furniture:

  • 150 g liquid cream
  • 10 g of granulated sugar
  • 100 g of white chocolate
  • 10 g of neutral icing

Find Nina Métayer’s rice pudding recipe here.