Caramel and salted butter drip cake
1. Molly cake : Preheat your oven to 150°C (static heat). Line the bottom and sides of the tin with baking parchment, leaving 4cm of parchment hanging over the sides of the tin. Whisk the eggs with the sugar for around 10 minutes, until the mixture doubles in volume. Slowly add the flour and baking […]
Easter chocolate mousse
1. Chocolate shells : Melt the couverture chocolate in a bain-marie, taking care not to let it come into contact with water. To ensure that the chocolate is shiny and crisp, it is advisable to use a thermometer to check the following temperature curves. This is called tempering the chocolate! First melt your chocolate at […]
Lemon meringue pie
1. Sweet pasta : In a bowl, cream the butter with the sugar by hand. Then add the egg; the mixture should look like scrambled eggs. On a silicone mat, form a small mound with the flour, extra-fine almond powder and salt. Then make a small well to add your butter, sugar and egg mixture. […]
Sweet pastry
In a bowl, cream the butter with the sugar by hand. Add the egg and the mixture should look like scrambled eggs. On a silicone mat, make a small pile with the flour, extra-fine almond powder and salt. Then make a small well to add your butter, sugar and egg mixture. Cut the pastry using […]
Doughnuts filled with chocolate-hazelnut spread
Warm the water in a small bowl (around 37°C), pour in the baker’s yeast and leave for 15 minutes to rehydrate. Then add the melted butter. Once mixed, the temperature should be around 37.6°C. Pour this mixture into the mixer bowl, along with the flour, caster sugar (25g), egg and salt. Using the dough hook, […]
Pumpkin pie
To make the dough, crush your cookies to a powder. Pour in the melted butter and mix well. Using aluminum foil, shape a circle into the shape of your pumpkin. Make the bottom of the pumpkin, the part for the stem and the domed part of your pumpkin. Use paper clips to hold the shapes […]
Jungle animal-themed chocolate-hazelnut letter cake
1. Preparing the chocolate moelleux : To make the dessert base, use 2 of our chocolate moelleux mixes, following the recipe instructions on the back of the box. For even more deliciousness, you can add 1 packet of dark chocolate chips to the powder mixture. Divide the mixture and pour into a large buttered pastry […]
Easter treats
1. Cookie base recipe: Pour the mix into a large mixing bowl. Add 1 egg and 100 g butter. Mix well with the spatula until you have a smooth, lump-free mixture. Add all the other ingredients and mix again. Refrigerate the mix for 30 minutes minimum. On a baking tray, make one large cookie using […]
Vanilla Mango and Coconut Yule Log
1. Coconut dacquoise recipe: Preheat the oven to 170° on the fan setting. Whisk the egg whites until frothy, then add the sugar in 3 goes to obtain a smooth, glossy and firm meringue texture. Using a spatula, gently fold the almond powder and coconut into the meringue. Pour the biscuit mix onto the baking […]
