Ingredients for 6 servings25 cl whole milk1 teaspoon jasmine tea6 egg yolks150 g powdered sugar50 cl whipping cream100 g vergeoise sugarPreparationRefrigeration: 24 hoursPrep time: 15 minutesCooking time: 30 minutesPreheat the oven to thermostat 4 (120°C).Bring the milk to a boil, remove from heat,

Ingredients (Serves 4) 8 Williams pears 30 cl maple syrup 20 cl grenadine syrup 2 bourbon vanilla beans 1 level tablespoon Grey mignonette, ground in a mortar 2 teaspoons cinnamon powder Preparation Preparation time: 25 minutes Cooking time: 45 minutes Peel the pears, keeping the stems intac

Ingredients: Quetsches: 600 g (500 g net) Apples: 750 g (500 g net) Granulated sugar: 800 g Lemon juice: from 1 lemon Star anise: 1 star Tahitian vanilla pods (preferred): 2 Preparation: Maceration: 1 hour + 12 hours Prep time: 35 minutes Cooking time: 6 minutes Rinse the quetsche plums under fr

Ingredients (Serves 4) 4 Royal-Gala apples 8 speculoos biscuits 70g butter 150g brown sugar 1 teaspoon cinnamon powder 1 teaspoon star anise powder Preparation Preparation time: 30 minutes Cooking time: 40 minutes Preheat your oven to 180°C (350°F). Wash the apples, slice off the tops to creat

Ingredients for 6-8 servings120 g + 60 g + 20 g softened butter50 g ground almonds50 g icing sugar1 egg yolk150 g flour1 tablespoon cocoa powder250 g dark chocolate30 cl whipping cream200 g walnut kernels100 g sugarChocolate shavingsPreparation2 hours refrigerationPreparation time: 20 minutesCooking

Ingredients (Serves 4)8 Royal Gala apples35 cl sugar syrup at 29°B (high sugar/water ratio)80 g semi-salted butter1 level tablespoon cinnamon powder150 g brown sugar100 g Mirabelle plum (or apricot) jam2 pinches four spices1 pinch Espelette pepperPreparationPreparation time: 25 minutesCooking time:

Ingredients for 8-10 servings 250g Valrhona chocolate 125g butter 3 eggs 100g icing sugar 2 Tahitian vanilla beans 1/4 liter (250ml) milk 3 egg yolks 50g sugar 25 cl custard Preparation time: 30 minutes + 15 minutes for the custard Melt the Valrhona chocolate with 3 tablespoons of water over low

Ingredients (Serves 4-6) 1/2 liter strong coffee 75g powdered sugar 75g grated bitter chocolate Preparation: 15-20 minutes + 4 hours chilling This elegant granita from renowned French chef Michel Guérard is a refreshing treat of coffee-infused dark chocolate flakes. Prepare it ahead, stirring per

Ingredients (Serves 6-8)Valrhona Guanaja chocolate150 g + 150 gButter35 g + 30 gEggs3Powdered sugar75 gFlour50 gAged rum1 + 2 tablespoonsBaking powder1 teaspoonWater2 tablespoonsCream250 gIcing sugar50 gChantilly cream200 gPreparationPreparation time: 30 minutesCooking time: 10 min th.6 (220°C) – 8

Ingredients for 6 people200 g flour100 g butter, softened125 g caster sugar3 eggs2 tablespoons fine breadcrumbs600 g blueberries10 cl crème fraîcheIcing sugar, for dusting1 pinch saltPreparationPreparation time: 15 minutesChilling time: 30 minutesCooking time: 35 minutesSift the flour into a bowl. A

Ingredients (Serves 12) 12 eggs 500 g sugar 500 g flour 500 g butter 1 pinch of salt A few drops of orange blossom water 1 tablespoon oil Preparation: Preparation time: 25 minutes Cooking time: 50 minutes Melt the butter in a saucepan over very low heat. Separate the egg whites from the yolks.

Ingredients (Serves 6)150 g dates150 g prunes3 Granny Smith apples2 butter-hardy pears1 Tahitian vanilla pod1 untreated lemon100 g brown sugar1 tea bagPreparationPreparation time: 15 minutesCooking time: 20 minutesBrew the tea in a large bowl and allow it to cool. Add the prunes to plump up, and sep

Indulge in this elegant Pineapple Mille-Feuille with Coconut Cream, a tropical masterpiece drawing from classic French patisserie techniques honed in professional kitchens. Layered poached pineapple, crisp dried leaves, and velvety coconut cream create a dessert of refined balance and texture. Serve

Ingredients (Serves 6)1 pineapple (approx. 1 kg)3 eggs25 cl milk60 g butter50 g flour100 g caster sugar1 pinch salt1 pinch each powdered ginger (blanc de chine) and vanilla sugarPreparationPrep time: 35 minutesCook time: 45 minutesPreheat the oven to 180°C (th. 6).Peel the pineapple, remove the fibr

Ingredients (Serves 6): Puff pastries: 6 Chocolate mousse with orange zest*: 6 heaping tablespoons Fresh orange supremes: 6 segments per plate Oranges for juice: 4 Sugar syrup: to taste Candied orange zest: 50 g Grand Marnier: 1 tablespoon Preparation: Prep time: 25 minutes Cook time: 6 minutes

Ingredients for 6 verrines4 kiwi fruits1 banana1 small mango6 dates1 lime25 cl coconut milk1 g agar-agar2 tablespoons powdered sugar4 cl aged rum1 dose saffronPreparationPreparation time: 15 minutesCooking time: 4 minutesSqueeze the juice from the lime.In a bowl, dice the kiwi, banana, mango, and da

Ingredients for 4 peopleComice pears4Gingerbread4 slicesButter50gGround almonds30gHoney4 tablespoonsMadagascar vanilla pods2PreparationPreparation time: 20 minutesCooking time: 35 minutesPreheat the oven to 180°C (thermostat 6).Cream the butter with the seeds scraped from the vanilla pods. Crumble t

Ingredients for 4 servingsegg yolks3sugar60 + 100 + 75 gmilk250 mlrosehip purée150 gsweetened fresh cream50 geggs2hot water4 tablespoonsflour80 gstarch20 gliquid butter20 gyogurt100 mllemon juice1blueberries100 gwhipping cream50 gPreparationPreparation time: 30 minutesCooking time: 20 minutesIn a ba

Ingredients (Serves 8)300 g fresh cream3 egg yolks1 water glass amber rum1 shot glass white rum1 vanilla pod200 g currants250 g candied fruit (cherries, angelica, melon, etc.)125 g powdered sugarPreparation3 (maceration)Preparation time: 20 minutesStep 1: Dice the candied fruit and macerate in a wat

Ingredients for 4 servings 1 sheet puff pastry 4 Hardy/Comice pears 300 g caster sugar 15 g butter 3 g gentian powder A few mint leaves 1 small tray physalis (caged love) 50 g light cream 10 g caster sugar (for Chantilly) 200 g custard cream A few drops vanilla 3 cl Picon Preparation Preparation