Ingredients for 6-8 servings For the baba:120 g sugar 3 eggs 200 g flour 1 dl milk 1 sachet baking powder For the syrup:1/3 liter water 300 g sugar 1 dl kirsch 3/4 liter Plombières ice cream (prepare ahead or use store-bought) 2 tablespoons apricot jam 50 g candied fruit (cherries and angelica) P

Ingredients for 6 people For shortcrust pastry: Flour: 150 g Butter: 75 g Fine salt: 1/2 teaspoon Sugar: 1/2 teaspoon Water: approximately 1/2 glass For garnish: Fairly small pears: 1 kg Sugar: 50 g Water: 1 glass Vanilla: 1/2 clove Raspberry jelly: 1/2 jar Preparation Preparation time: 2

Ingredients: Pear Paste: pears 500 g, sugar 250 g, vanilla 1 pod, water 10 cl Poached Pears with Cloves: Williams or Conference pears 6, water 1/2 liter, sugar 375 g, cloves 1, untreated lemon 1 Hot Chocolate: milk 1/2 liter, cocoa (Van Houten type) 90 g Pear Clafoutis: Conference pears 8, eggs 4,

Ingredients (Serves 4)150 g lychees100 g kumquats100 g langsats (yellow, juicy, and tangy Asian fruit)2 pitahayas (exotic fruit with pink skin and white flesh speckled with black seeds)1 lime1 small bunch mint3 cl gin2 tablespoons caster sugarPreparation time: 15 minutesSqueeze the lime and mix the

Ingredients for 6For the dough:250 g flour100 g soft butter100 g brown sugar1 egg1 pinch fine saltFor the topping:2 large red apples200 g chestnut honey50 g butterPreparationPreparation time: 35 minutesCooking time: 45 minutesPour the flour into a bowl and create a well in the center. Crack the egg

Ingredients (Serves 4) 3 egg yolks 60 g sugar 250 ml milk 150 g rosehip purée 50 g sweetened whipped cream 2 eggs 100 g sugar 4 tablespoons hot water 80 g flour 200 g starch 200 g melted butter 100 ml yogurt 75 g sugar Juice of 1 lemon 100 g blueberries 50 g whipping cream Fresh seasonal fruit Pre

Ingredients (Serves 6) 1/2 liter milk 4 egg yolks 100 g sugar 1 teaspoon cinnamon 2 tablespoons cream 1 teaspoon rum Preparation Freezing: 3 hours Prep time: 15 minutes Bring the milk and cinnamon to a boil in a saucepan. In a bowl, whisk the egg yolks and sugar until light and frothy. Gradua

Ingredients (Serves 4)600 g large, fleshy cherries2 tablespoons dried hibiscus flowers24 fresh almonds3 sheets gelatin125 g caster sugar6 drops natural bitter almond extractPreparationResting time: 7 to 11 hoursActive time: 15 minutesRinse the hibiscus flowers and place them in a heatproof bowl. Cov

Ingredients (Serves 6): Spoon cookies: 15 Mangoes (300g each): 3 Gelatin sheets: 3 Liquid cream: 25 cl Powdered sugar: 40g Vanilla sugar: 1 packet Amber rum from Martinique: 12 cl Mango (for decoration): 1 Icing sugar: 20g Butter: 10g Preparation: Chill time: 3 hours Prep time: 15 minutes Cook t

Ingredients for 6 people250 g flour3 eggs75 g soft butter10 g sugar2 pinches salt15 g yeast300 g kumquats300 g sugar10 cl amber rumPreparationPreparation time: 30 minutesCooking time: 30-40 minutesThe day before, prepare the kumquats: wash, pat dry, slice into 3 mm pieces, and remove the seeds. Plac

Start with the caramel: Place sugar cubes in a springform pan or charlotte mold with a spoonful of water. Heat gently, watching closely as you prepare the custard. Swirl the mold when it begins to brown to caramelize the edges evenly. Aim for a deep reddish-brown—nearly black for the best flavor—but

Ingredients (Serves 8) For the Chocolate Biscuit: 125 g almonds 125 g icing sugar 8 egg yolks 4 egg whites 50 g sugar 35 g flour 35 g cocoa 20 g melted butter For the Mousse: 125 g sugar 3 egg yolks 250 g dark chocolate 30 cl very cold whipping cream 1 packet vanilla sugar For Decoration: Cocoa

Ingredients (Serves 6)400 g fresh bruccio3 rhubarb stalks1 tablespoon grenadine6 g powdered ginger20 g powdered sugarSzechuan pepper millPreparationPrep time: 5 minutesCook time: 30 minutesDrain the fresh bruccio and keep it chilled until ready to serve.Trim the ends from the rhubarb stalks, rinse u

Ingredients: 1.5 kg fresh rhubarb 500 g strawberry coulis 50 cl whole milk 280 g cream 2 cl pure malt whiskey 6 egg yolks 125 g powdered sugar 600 g strawberries 700 g strawberry coulis 135 g candied angelica Preparation: Rhubarb Sticks Gently poach the rhubarb, cut into sticks, in 500 g strawberr

Ingredients (Serves 6) 100 g flour 50 g almond powder baking powder 4 untreated lemons 5 eggs 1 vanilla pod 150 g sugar 6 tablespoons cream 4 tablespoons melted butter 8 tablespoons lemon juice Preparation time: 20 minutes | Cooking time: 60 minutes This lemon and almond cake tastes even better th

Ingredients (for about 15 pancakes): 250 g flour 2 tablespoons oil 4 tablespoons sugar 80 g butter 6 eggs ½ litre milk 1 glass beer pinch of salt Filling: 3 oranges 400 g sugar 6 eggs 100 g melted butter 1 shot glass Grand Marnier Syrup: 2 tablespoons sugar 4 tablespoons water Preparation: R

Ingredients: 4 beautiful purple figs 4 ripe pears with firm flesh 1 lemon 150 g linden infusion 200 g powdered sugar 100 g raspberries or wild strawberries Preparation: Preparation time: 20 minutes Cooking time: 20 minutes This elegant, aromatic dessert marries vibrant purple figs and ripe pears

Ingredients (Serves 10) For the sponge cake:sugar: 120 geggs: 3flour: 100 gflour: 1 tablespoon (for the springform tin)baking powder: 1/3 sachetGuanaja cocoa powder: 40 gbutter: 30 g For the cream:sugar: 160 gcocoa powder: 15 gegg yolks: 3very soft butter: 200 g For the filling:raspberries: 500 g F

Ingredients for 6 servings4 oranges50 cl milk25 cl heavy cream6 whole eggs2 egg yolks1 cinnamon stick1 Madagascar vanilla pod200 g caster sugar25 g butter5 cl Pousse-RapièrePreparation2 hours chillingPrep time: 20 minutesCook time: 50 minutesPreheat the oven to 170°C (thermostat 5-6).In a saucepan,

Ingredients (Serves 8) Shortcrust Pastry: 250 g flour 125 g butter 1/2 cup water 1 teaspoon salt Filling: 1 kg Mirabelle plums 100 g sugar 50 g almond powder 50 g sugar 50 g fine wheat semolina 250 g cream Preparation Preparation time: 40 minutes Cooking time: 35 to 40 minutes (th. 7 – 240°