Ingredients for 8 servings10 slices candied oranges25 cl orange syrup1 ready-to-eat sponge cake5 cl Cointreau10 kumquats100 g apple jelly1/2 litre milk (for custard)120 g sugar1 vanilla pod6 egg yolks30 g flour30 g cornstarch9 sheets gelatin (9 g)Preparation: 20 minutes | Cooking: 20 minutesDifficul

Ingredients (Serves 4-5) 1 ripe pineapple 500 ml very cold UHT whipping cream 150 g icing sugar 3 tablespoons amber rum Assortment of red fruits (strawberries, currants, raspberries, etc.) A few fresh mint leaves Preparation Time: 30 minutes Difficulty: Easy Slice off the top of the pineapple

Ingredients (Makes 15 pieces)Slivered almonds375 gCaster sugar300 gFlour75 gEgg whites6Orange essencePreparationPreparation time: 15 minutesCooking time: 20 minutesDifficulty: IntermediateIn a large mixing bowl, combine the slivered almonds, caster sugar, and flour. Add the egg whites and mix with a

Ingredients for 4 servingsAll-butter puff pastry: 4 rectangles, 6 x 12 cmRaspberries: 200 gStrawberries: 200 gBlueberries or blackberries: 200 gKiwi fruit: 2Egg: 1Chantilly cream: 220 gStrawberry sorbet: 6 quenellesFresh mint leaves: a fewPicon: 10 clGentian powder: 1 tablespoonSyrup at 29°B: 10 clB

Ingredients (Serves 6) 1 kg red and white currants 20 g butter (for mold) 200 g sugar 1 glass water 3 tablespoons raspberry brandy 24 spoon biscuits Custard: 2 egg yolks 1/4 liter milk 50 g sugar Vanilla Preparation Preparation time: 25 minutes Cooking time: 30 minutes Difficulty: Intermediate

Ingredients (Serves 8-10) 1 liter milk 1 vanilla pod, split 200 g semolina 3 eggs (yolks and whites separated) 150 g sugar 60 g butter (30 g + 30 g) 75 g ground almonds 1 kg quetsches (or Italian plums) 500 g sugar (for compote) 1/2 teaspoon cinnamon Preparation: 20 minutes | Cooking: 55 minutes

Ingredients (Serves 6) 250 g fresh cream (for ice cream) 125 g sugar 2/3 teaspoon coffee extract 20 spoon cookies (for Charlotte) 1 large glass very strong coffee 4 sugar cubes 50 g whipped cream (for filling) Confectioners coffee beans Preparation Preparation time: 30 minutes (plus 4 hours free

Ingredients for 6 people750 g beautiful ripe apricots1/2 glass water250 g powdered sugar1 Madeira glass kirschPreparationPreparation time: 10 minutesCooking time: 30 minutesDifficulty: EasyThis elegant entremets, drawn from Larousses One Hundred Best Desserts, is prepared in a flame-proof and oven-p

Ingredients (Serves 6-8):1 can pineapple in syrup200 g sugar6 whole eggs1 tablespoon cornstarch (Maizena)3 tablespoons kirsch or rum20 sugar cubes (for caramel)Preparation Time:Prep: 30 minutesCook: 45 minutesDifficulty: IntermediatePrepare a light caramel by melting 20 sugar cubes with 1/2 glass of

Difficulty: 2/5Prepare coffee ice cream or use a high-quality store-bought version for best results.Place your serving dish, lined with a paper doily, in the freezer until thoroughly chilled—this ensures the perfect texture for assembly.Whip heavy cream with vanilla until soft peaks form, then fold

Ingredients (Serves 12)Shortcrust pastry:325 g flour250 g butter50 g sugar1/2 teaspoon fine saltApproximately 1/2 glass waterGarnish:1 kg pears100 g crème fraîche50 g sugar1 liqueur glass kirschPreparationPreparation time: 25 minutesCooking time: 10 + 30 minutesDifficulty: IntermediatePrepare the sh

Ingredients: Serves 61 kg small firm pears½ liter red wine250 g sugar½ lemon1 cinnamon stickA few gratings of nutmegPreparation:Preparation time: 15 minutesCooking time: 40-60 minutesDifficulty: IntermediateIn a stainless steel saucepan, combine the red wine, a washed and sliced half lemon, sugar, a

Ingredients (Serves 2)100 g chestnut cream10 cl UHT liquid cream, chilled2 tablespoons icing sugar2 tablespoons Armagnac2 candied chestnuts1 sheet edible gold leafPreparationPreparation time: 15 minutesDifficulty: EasyWhip the chilled liquid cream to soft peaks. As it thickens, gradually add the ici

Ingredients for 4 people 8 oranges 4 grapefruits 2 yellow lemons 2 limes ½ cinnamon stick 1 vanilla pod 80 g brown sugar 100 g granulated sugar 4 cl Armagnac 1 sprig fresh mint 100 g puff pastry for sealing 1 egg yolk Preparation: 40 minutes Difficulty: Intermediate (3/5) Rinse all citrus fruits u

Ingredients for 61/4 glass water500-700 g stale sandwich bread75 g butter100 g sugar1 kg Reinette apples (or firm cooking apples)Preparation: 30 minutes | Cooking: 30-40 minutes at 210°CPreparation time: 30 minutesCooking time: 30-40 minutesStart by preparing a thick apple compote. Peel the apples,

Ingredients (Serves 6-8)250 g puff pastry6 ripe mangoes180 g caster sugar75 g butter1 tablespoon maple syrupPreparationPreparation time: 15 minutesCooking time: 30 minutesDifficulty: IntermediateRoll out the puff pastry on a lightly floured surface and cut out a 24 cm diameter circle. Prick it all o

Ingredients (Serves 4)4 large slices slightly stale country bread40g butter4 apples (Queen or Boskoop)60g powdered sugarCooking Time: 30 minutesDifficulty: EasyButter the slices of bread on one side.Arrange them flat in a generously buttered ovenproof dish, unbuttered side down.Peel the apples and s

Ingredients (Serves 4) Kirsch: 40 ml Egg yolks: 2 Sugar: 70 g Cream: 250 g For the mousse: Egg yolks: 2 Milk: 120 ml Sugar: 1 tablespoon Cocoa: 1 tablespoon Additionally: Icing sugar Chocolate shavings Preparation Prep time: 25 minutes (plus 6 hours chilling) Difficulty: Medium Chill the kirsc

Ingredients: Serves 66 small pears50g powdered sugar1 cup water100g chocolate (fondant or couverture)butter, size of 1 walnutPreparation:Preparation time: 20 minutesCooking time: 20-30 minutesDifficulty: EasyPeel the pears, leaving them whole and keeping the stems intact.Cook them gently over low he

Ingredients: Serves 4 Almond tiles12 pieces Fresh raspberries500 g Caster sugar200 g Vanilla sugar1 packet Lemon juicefrom 1 lemon Custardas needed Preparation: Prep time: 10 minutes (plus chilling) Difficulty: Easy Carefully sort the raspberries and sprinkle with caster sugar and vanilla suga