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Florian Eude “Dessert is for the gourmand.”

Florian Eude is young and talented, and belongs to the generation of pastry chefs of tomorrow. As a young man, he aspired to be a designer, a childhood dream he let go of for another discipline requiring an artistic streak: pâtisserie. The discovery of this field let him give voice to his creativity, in both taste and presentation.

He began his training at the Ecole Grégoire Ferrandi in Paris and gained further experience at prestigious restaurants– notably at Crillon, where he spent two years as apprentice to Jérome Chaucesse. This was followed by a period at Meurice as commis chef.

Later he honed his skills by working as Assistant Pastry Chef at the Ecole Nationale Supérieure de Pâtisserie, and by taking part in many contests, including the European Cup, the French Selection for the World Cup, and the International Charles Proust Contest. Several renowned establishments then opened their doors to him: Pierre Gagnaire’s sketch in London, the pâtisserie Cassel, and even the Park Hyatt Paris.

His successful experiences helped shape his future career choice: Molitor. He fits in perfectly at this hotel, where he can express himself through its various menus.

In 2016 he arrived at Molitor as Pastry Chef with just one belief: “Dessert is for the gourmand.” He also vows to work with fresh and delicious seasonal fruit. He advocates simple, refined, gourmet desserts with distinct textures, even while acknowledging the trends of today (gluten- and sugar-free).

Yuzu cheesecake - Makes approximately 10 individual cheesecakes.

1/ Almond crumble

  • Unsalted butter, 58g
  • Ground almonds, 77g
  • Fleur de sel sea salt, 1g
  • Strong white flour, 58g
  • Demerara sugar, 55g

2/ Almond crisp

  • Cooked almond crumble, 235g
  • White chocolate, 25g
  • Clarified butter, 35g
  • Feuilletine, 23g

3/ Baked cream cheese

  • Softened gelatin, 12g
  • Whipping cream, 37g
  • Philadelphia, 535g
  • Caster sugar, 157g
  • Plain flour, 25g
  • Egg yolk, 67g Egg white, 75g

4/ Lemon/yuzu confit

  • Lemon juice, 135g x 2
  • Caster sugar, 176g
  • Triple blanched lemon peel, 135g
  • Candied peel, strained, 135g
  • Artificial sweetener, 14g
  • Powdered fruit pectin, 4g
  • Cooking liquid, 237g
  • Softened gelatin, 1g
  • Liquid glucose, 20g

5/ Light yuzu cream:

  • Whipping cream, 115g
  • Caster sugar, 20g
  • Yuzu powder, 10g
  • Mascarpone cheese, 20g
  • Egg yolk, 10g Softened gelatin, 12g
  • Cocoa butter, 17g
  • White chocolate, 47g
  • Wild yuzu juice, 125g
  • Yuzu oil, 4 drops

1/ Begin by making the crumble: rub all the ingredients together and bake at 150°C for 30 minutes. Set aside to cool.

2/ Next, prepare the almond crisp: blend the cooled crumble in the food processor, then combine with the melted chocolate and clarified butter. Add the feuilletine. Position a rectangular flan ring on a baking sheet lined with parchment paper or a silicone mat, then pour the mixture into it, spreading to fill the ring.

3/ Prepare the cream cheese: dissolve the gelatine in the cream. Combine all the other ingredients, then add the cream/gelatine mix and combine thoroughly. Pour on top of the almond crisp. Bake for 10 minutes at 150°C, then lower the temperature to 110°C and bake for a further 2 hours.

4/ Prepare the lemon confit: boil the lemon juice and set aside. Make a dry caramel with the caster sugar and deglaze with the boiled juice. Add the blanched lemon peel and heat for approximately 20 minutes. Strain the now candied peel and set aside, reserving the cooking liquid.

Combine the artificial sweetener with the fruit pectin, then add to the reserved cooking liquid and bring to the boil. Add the gelatin and glucose. Blitz the hot candied peel in a food processor, gradually adding the cooking liquid. Pour 150g of the mixture into the flan ring and refrigerate overnight for the flavours to mature. Set aside the remaining lemon confit for a future recipe!

5/ Finally, prepare the light yuzu cream: combine the cream, sugar, yuzu powder and mascarpone cheese and bring to the boil. Pour the boiling mixture onto the egg yolks to poach them, and add the gelatine. Gradually pour this mixture over the cocoa butter and white chocolate, stirring thoroughly to make an emulsion. Add the yuzu juice and oil. Stir well, then refrigerate overnight. The following day, whisk and pour into the tart ring on top of the lemon confit.

Remove the ring and slice into individual portions measuring 2.5 X 12.5cm. Garnish as desired.

Bon appétit!

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Paris, France

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