Churros

In a bowl, mix together the dry ingredients, flour and salt. Bring the butter and water to the boil in a saucepan. Add the flour and salt mixture over a low heat. Mix with a pastry blender. Pour your churro batter into a piping bag with a wide, fluted tip. Heat your frying oil to […]

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 […]

Chocolate hazelnut spread

In a saucepan over a low heat, cook your milk chocolate chips in a bain-marie. Stir in the hazelnut paste. You can now put your spread in a jar. For a slightly crunchier version, you can add roasted hazelnut chips to your spread! Enjoy!

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, […]

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 […]

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 […]

Exotic fruit entremets

A few hours beforehand, use 150 g of coulis and make 4 exotic fruit ice cubes. Place the gelatine in a bowl of cold water to soften. Gently heat the coulis with the caster sugar until it melts. Remove from the heat and add the wrung-out gelatine. Mix and leave to cool. As soon as […]

Sabayon with red fruits

1. Recipe for sabayon with red fruits: Beat the egg yolks with the vanilla sugar until the mix becomes pale and fluffy. Add the Kirsch flavouring and continue to beat the mix with an electric whisk until it turns very pale and frothy. Add the single cream. Place a spoonful of the cream in the […]