Ingredients (Serves 6) 6 egg whites 3 g salt Vanilla sugar Water Fresh mint 150 g caster sugar 50 g Gervoise or brown sugar Preparation Prepare vanilla custard (*), finely chop the fresh mint, and stir it into the custard. Beat the egg whites until stiff peaks form, adding the salt, caster sugar,

Ingredients (Serves 8-10) 3 egg yolks 75 g melted butter 200 g powdered sugar 1 packet vanilla sugar 1 pinch cinnamon 1 packet baking powder 375 g flour 1 pinch salt 3 beautiful apples 2 tablespoons apricot jelly 2 glasses milk Icing sugar, for dusting Preparation Preparation time: 20 minutes Co

Ingredients (Serves 4-5) 18 spoon biscuits 1/2 liter vanilla ice cream 100 g cream 2 tablespoons icing sugar 500 g cherries 3 tablespoons redcurrant jelly Preparation Preparation time: 30 minutes (a few hours in advance) Cooking time: 15 minutes Line a charlotte mold with spoon biscuits (do no

Ingredients for 10-12 servings6 egg yolks50g sugar1/3 liter milk1 Tahitian vanilla pod5 sheets gelatin (5g)750g vanilla-flavored chestnut cream200g cream2 tablespoons aged Kirsch20 sugar cubes12 candied chestnutsChantilly creamPreparationMinimum 4-5 hours in the fridge (or prepare the day before)Pre

Ingredients (Serves 4): 100g flour 1 tablespoon powdered sugar 50g butter About 1 glass water 1 pinch salt 300g prunes 1 litre very strong tea 4 tablespoons apricot marmalade 2 tablespoons Cointreau Preparation: 12 hours resting time Preparation time: 35 minutes Cooking time: 30 minutes (th. 7/8

Ingredients (Serves 4) 6 nice-sized Reinette (pippin) apples 3 slices gingerbread 30 cl fresh cream 50 cl sweet cider 6 sugar cubes 80 g butter 100 g brown sugar (vergeoise) Preparation Preparation time: 10 minutes Cooking time: 40 minutes Preheat the oven to 180°C (th. 6). Wash and core the ap

Ingredients:3 navel oranges1 sponge cake (from your local pastry shop)1 small jar orange marmalade75 cl milk300 g + 150 g sugar6 egg yolks5 tablespoons Grand Marnier80 g cornstarch6 sheets gelatin (6 g)20 cl UHT heavy cream (very cold)Preparation:Refrigeration: 12 hoursPreparation time: 45 minutesCo

Ingredients for 4 servings 250 g bitter dark chocolate 20 cl liquid cream 5 egg yolks 100 g sugar 4 gelatin sheets (8 g) 1 tbsp liquid vanilla extract Cocoa powder, for dusting For the pistachio sauce: 20 cl liquid cream 30 g sugar 1 tsp pistachio paste For decoration: 1 tbsp shelled pistachios

Ingredients (Serves 4)32 Gariguette strawberries20g butter15g sugar1 glass Madiran wine50 cl custard300g ricottaGrated lemon zest15g liquid cream1 small bunch fresh sagePreparationPreparation time: 20 minutesCooking time: 10 minutesRicotta Ice CreamCombine the custard, ricotta, liquid cream, and gra

Ingredients for 2 people2 Melon de Lectoure (or Charentais or Cavaillon)50 g caster sugar3 star anise2 cinnamon sticks2 sprigs mint25 g icing sugar50 g soft butter + 1 knob100 g flour1 egg½ teaspoon cinnamon powderPreparationPreparation time: 10 minutesCooking time: 25 minutesHalve the melons across

Ingredients (Serves 6-8)Fresh plums500 gCaster sugar200 gLemon1/2Honey100 gPinot noir10 clAnise powder (star anise)2 teaspoonsPeppercorns3Ground cinnamon1 teaspoonUntreated orange zest2 knife tipsVanilla ice cream40 clGingerbread8-10 slicesPreparationPrep time: 30 minutes (the day before)Cook time:

Ingredients for 416 ripe but firm apricots60 g linden honey6 drops linden essence2 pinches cinnamon or vanilla powder1 tsp lemon juicePreparationPrep time: 15 minutesCook time: 5 minutesRinse the apricots, pat dry, halve them, and remove the pits.Pour the linden honey into a 28 cm non-stick pan alon

Ingredients (Serves 6)12 rusks100 g butter500 g apples500 g apricots150 g sugar1 dl fresh cream2 tablespoons rumPreparation: 40 minutes | Cooking: 20 minutes (th. 5-6 – 210°C)Prepare two thick compotes separately: one with apples and one with apricots.Combine the cooked compotes, sweeten with sugar,

Ingredients: 10 servings8 eggs150g icing sugar250g butter25 cl mandarin juice2 sheets gelatin (2g)25 cl liquid cream1 puff pastry sheet250g caster sugar250g mandarins5g Sichuan pepperPreparation time: 40 minutesIndulge in this sophisticated twist on the classic French mille-feuille, featuring crisp

Ingredients for 8 servings 1 liter milk 1 untreated orange 1 untreated lemon 1 cinnamon stick 2 whole eggs 5 egg yolks 25 g flour 25 g cornstarch 100 g brown sugar (powdered) Preparation: Preparation time: 20 minutes Cooking time: 25 minutes Hailing from Roussillon, Catalan cream—known local

Ingredients (Serves 4) 1 curly salad 1/2 bunch chervil, chives 16 whole cooked chestnuts 20 nuts 3 bolet-style ceps 8 chanterelle mushrooms 280 g rolled pork belly, cut into 4-6 rounds 1 tablespoon walnut water 3 + 1 sunflower oil 3 tablespoons walnut oil 3 tablespoons apple cider vinegar 1 tablesp

Ingredients (for 30)80 g powdered sugarAbout 40 g salted butter10 cl liquid fresh cream3 pinches fleur de sel150 g flour50 g cornstarch (Maizena)1 pinch salt1/2 sachet baking powder3 tablespoons caster sugar1 sachet vanilla sugar3 tablespoons sunflower oil4 eggs1/4 liter water + milk3 cl rumZest of

Ingredients (Serves 4)Pears, 200 g eachAcacia honey, 100 gWhite wine, 1 dlSaffron threads, 1 teaspoonLemon, 1PreparationPreparation time: 10 minutesCooking time: 30 minutesPour the honey into a saucepan large enough to hold the pears. Add the white wine and saffron threads. Bring to a boil and simme

Ingredients (Serves 6) 250 g flour 150 g butter 750 g very ripe but firm quetsche plums 120 g vergeoise brown sugar 1 pinch salt Preparation Time Dough resting: 2 hours Prep: 20 minutes Cook: 35 minutes Make a classic shortcrust pastry: Sift the flour into a bowl, add a pinch of salt and 125 g

Ingredients (Serves 8) Flour: 125g Butter: 90g (dough) + 40g (filling) Caster sugar: 30g (dough) + 70g (filling) Eggs: 1 (dough) + 2 (filling) Salt: 1 dash Vanilla sugar: ½ sachet Almond powder: 30g Brown sugar: 75g Cream: 100g Very strong coffee (Arabica or Robusta): 10 cl Chopped walnuts: 200g Ic