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 […]

Strawberry Shortcake

Soak the 3 sheets of gelatine in cold water to rehydrate them. Meanwhile, to make your syrup, mix half a strawberry coulis with 30g of cold water. Cut the biscuits on the bias using a serrated knife. Our tip: use two wooden rulers. Then dip your cut-out biscuits in the syrup for two seconds. And […]

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 […]

Pistachio cake lollipop

Preheat your oven to 180° fan oven. Pour the frangipane powder from the kit into a mixing bowl, add the melted butter and replace the amount of water normally added to the kit with the pistachio paste (30g). Add the pistachio slivers and mix well. Unroll the puff pastry and cut out pairs of stars […]

Enchanted Christmas Forest

1. Preparing the choux pastry : Preheat your oven to 180° fan oven. In a saucepan, melt the milk and butter and bring to the boil. Then, off the heat, add the flour, almond powder and cocoa powder. Dry the dough for a few moments over a low heat in the saucepan. This will remove […]

Gourmet chocolate cup

First, melt the white chocolate chips in 30-second increments in the microwave. Using a brush, coat the inside edges of a mini cardboard cupcake case. Leave to set in the open air or in the fridge. Melt the milk chocolate chips and fill the cups to the brim. Tap out the excess chocolate, leaving a […]

Homemade chocolate bars

1. Preparing the dark chocolate bar . We’re going to temper the chocolate. Melt the dark chocolate palets in a bain-marie at 45-50°C, using a food thermometer. Stir to bring down to 27°C. Then gently reheat to 31-32°C. Pour the chocolate into your bar-shaped mold and gently tap the mold to release the bubbles. Quickly […]

Christmas cookie wreath

1. Preparing the cookie dough : Preheat the oven to 160° on static heat (“=” sign on your oven). Mix the soft butter and powdered sugar by hand. Add the almond powder and flour and mix by hand. Add the milk and cinnamon and continue kneading. Roll out the dough on baking paper to a […]

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 […]