Recipes

Creaming method. Cream at each step until smooth. Bagged method Using a standard tube, take small, one-quarter-sized mounds on paper-lined mussels, leaving a space of 8 cm between them to allow propagation. Flatten slightly. Cooking 190°C

Mix butter and icing sugar. Slowly add egg white. Add flour and vanilla Bagged method Using a 6 mm plain tube, put on silicone paper in the form of small fingers 5 cm long. Leave at least 1 inch between cookies to allow propagation. Double-pan for more even cooking. Bake at 200°C for about 10 minutes  

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed.   Wrap in plastic wrap. Refrigerate 4 hours or overnight. Preheat oven to 180℃. Roll out dough to 6mm  thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Creaming method Rolled method For small biscuits, roll on a thickness of 3 mm For large biscuits, roll on 6 mm thick. Cut out the cookies and place them on paper-lined or greased and floured baking sheets. Cooking 190 ° C for small biscuits 180°C for larger and thicker biscuits

Mix butter and icing sugar. Add the egg yolks then the flour, salt, bergamot essence. Reserve cold. Lower the cold dough to the rolling mill about 5 millimeters. Mark the top with a fluted roller to make a pattern for finishing and re-cold. Detail with 6cm long fluted oval punch. Place on plate and sheet of paper, brown twice with gilding. Bake at 180°C in a ventilated oven, 200°C in a conventional oven for 10 to 12 minutes. Reserve in a dry place. For the preservation of all dry cookers, use transparent plastic boxes with hermetic closure, and add 4 to 5 desiccant lozenges (silica gel).

Work the butter soft pommade with the spatula Add the sugar, the eggs one by one, and finally all the other ingredients. The flour has been sieved beforehand with the baking powder. Store the dough in the refrigerator. Spread the dough in the rolling mill to 3 1/4 about 4 to 5 millimeters, and detail using a corrugated punch 4 cm in diameter. Egg wash and scratch with a fork. Bake for about 10 minutes at 180°C

 Combine butter, sugar, honey and cream in a heavy saucepan. Bring to a boil while stirring constantly. Cook, stirring until the mixture reaches 115°C. Mix the remaining ingredients and add to the sugar mixture. Mounds on baking sheets lined with silicone paper or greased and floured. Leave at least 5 cm between the biscuits for spreading. Flatten cookies with a fork. Bake at 190°C until golden brown. As soon as the pans are removed from the oven, use a round cookie cutter to pick up the cookies in a round shape. Let cool. Finishing Spread the flat sides of the biscuits with melted chocolate. Mark grooves in the chocolate and let cool down

Modified sponge method   Melt the semi-sweet chocolate and butter together in a bain-marie. Allow the mixture to cool to room temperature.   Mix sugar, eggs and salt until well blended, but do not whisk. Whipping with a mousse creates more yeast, resulting in a more friable biscuit. If the eggs are not at room temperature, stir the mixture in a hot water bath until the mixture reaches a slightly warm room temperature. Stir in the chocolate mixture. Sift flour, cocoa and baking powder and stir. Stir in white chocolate pieces and nuts. Makeup Dropped Method Use greased or parchment-lined cooking leaves. Flatten to the desired thickness; these cookies will not grow much. Make-up immediately, as the paste hardens as it hardens. If it gets too hard, let it stay in a warm place for a few minutes to soften. 175°C for 10-15 minutes

With the beater in the sheet, sand the butter and the flour. add all the other ingredients, then knead without spicing up. Store the dough in a film in the refrigerator. Before the dough is too firm, cut dough pieces of 300 g each, lengthen into a cylindrical shape about 60 cm long. Equalize using a small plank of wood. Place the rolls obtained in the refrigerator. Then brown the rolls with egg yolks and roll them in the crystal sugar before detailing. Detail by cutting 12 mm slices. For faster work, the detailing can be done using a guitar (in this case, the dough should not be too firm). Place all the diamonds on plates and sheets of paper and press lightly with the fingertip in the center of each before cooking. Bake at 180 ° C for about 10 minutes.

Mix the butter and the flour Add all the other ingredients, then knead without spicing up. Store the dough in a film in the refrigerator. Before the dough is too firm, cut dough pieces of 300 g each, lengthen into a cylindrical shape about 60 cm long. Equalize using a small plank of wood. Place the rolls obtained in the refrigerator. Then spread egg yolks and roll them in the crystal sugar before detailing. Detail by cutting 12 mm slices. For faster work, the detailing can be done using a guitar (in this case, the dough should not be too firm). Place all the diamonds on plates and sheets of paper and press lightly with the fingertip in the center of each before cooking. Bake at 180°C for about 10 minutes.

Mix the butter and the flour Add all the other ingredients, then knead without spicing up. Store the dough in a film in the refrigerator. Before the dough is too firm, cut dough pieces of 300 g each, lengthen into a cylindrical shape about 60 cm long. Equalize using a small plank of wood. Place the rolls obtained in the refrigerator. Then spread egg yolks and roll them in the crystal sugar before detailing. Detail by cutting 12 mm slices. For faster work, the detailing can be done using a guitar (in this case, the dough should not be too firm). Place all the diamonds on plates and sheets of paper and press lightly with the fingertip in the center of each before cooking. Bake at 180°C for about 10 minutes.

Mix the butter and the flour Add all the other ingredients, then knead without spicing up. Store the dough in a film in the refrigerator. Before the dough is too firm, cut dough pieces of 300 g each, lengthen into a cylindrical shape about 60 cm long. Equalize using a small plank of wood. Place the rolls obtained in the refrigerator. Then spread egg yolks and roll them in the crystal sugar before detailing. Detail by cutting 12 mm slices. For faster work, the detailing can be done using a guitar (in this case, the dough should not be too firm). Place all the diamonds on plates and sheets of paper and press lightly with the fingertip in the center of each before cooking. Bake at 180°C for about 10 minutes.

Mix the butter and the flour Add all the other ingredients, then knead without spicing up. Store the dough in a film in the refrigerator. Before the dough is too firm, cut dough pieces of 300 g each, lengthen into a cylindrical shape about 60 cm long. Equalize using a small plank of wood. Place the rolls obtained in the refrigerator. Then spread egg yolks and roll them in the crystal sugar before detailing. Detail by cutting 12 mm slices. For faster work, the detailing can be done using a guitar (in this case, the dough should not be too firm). Place all the diamonds on plates and sheets of paper and press lightly with the fingertip in the center of each before cooking. Bake at 180°C for about 10 minutes.

Mix the butter and the flour Add all the other ingredients, then knead without spicing up. Store the dough in a film in the refrigerator. Before the dough is too firm, cut dough pieces of 300 g each, lengthen into a cylindrical shape about 60 cm long. Equalize using a small plank of wood. Place the rolls obtained in the refrigerator. Then spread egg yolks and roll them in the crystal sugar before detailing. Detail by cutting 12 mm slices. For faster work, the detailing can be done using a guitar (in this case, the dough should not be too firm). Place all the diamonds on plates and sheets of paper and press lightly with the fingertip in the center of each before cooking. Bake at 180°C for about 10 minutes.

Sift together the icing sugar, the almond powder and the flour, then add the orange zest. with the Maryse, mix this mixture with the whites (not tight with sugar) and color at the end of the assembly with the red dye. Dress in socket pocket n°7 oval or possibly in oval shaped stems. Sprinkle with icing sugar, place a diamond of candied orange peel on each small oven. Cookies Cooking at 180°C in a ventilated oven for 7 to 10 minutes if the petit-fours are perforated on "Silpat" leaves, and 10 at 12 minutes if they are erected on buttered and floured plates. The same recipe can be made with lemon zest and a candied lemon lozenge decor.

With the beater, using the palette, sanding with the flour and butter. Add the icing sugar, vanilla sugar, pinch of salt, eggs and cocoa powder sifted. Knead without baking, then gently stir in coarsely chopped hazelnuts and refrigerate for about 1 hour. Roll out the dough to a thickness of about 3 cm, and cut strips 4 cm wide. Let stand in the refrigerator and cut the cold dough into 5-millimeter slices. Arrange on a sheet of paper and bake at 180°C in a fan oven for 12 to 14 minute

Creaming method Molded method. Spread the pieces of sugar with cinnamon before placing them on greased baking sheets and pressing them flat. baking 190 ° C for about 10 minutes.

Have all the ingredients at room temperature. Place the fat, sugar, salt and spices in the mixing bowl. With the palette accessory, cream these ingredients at low speed. For light cookies, make a cream until the mixture is light and sparkling, to incorporate more air for the leaven. For more dense cookies, mix in a smooth dough, but do not cream until light. Add eggs and liquid, if necessary, and stir at low speed. Sift flour and baking powder. Mix until combined. Mix oats with other dry ingredients after sieving. Creaming method. Stir in chocolate chips and nuts last. Use grease or baking sheets lined with parchment paper. Baking at 190°C for 10-14 minutes, depending on size

Have all the ingredients at room temperature. Place the fat, sugar, salt and spices in the mixing bowl. With the palette accessory, cream these ingredients at low speed. For light cookies, make a cream until the mixture is light and sparkling, to incorporate more air for the leaven. For more dense cookies, mix in a smooth dough, but do not cream until light. Add eggs and liquid, if necessary, and stir at low speed. Sift flour and leaven. Mix until everything is combined. Do not overcollect, or the gluten will grow.

Mix butter and sugar to a pal mix. Add salt, egg yolks, almond powder and sifted flour with baking powder and cocoa powder. Spread to 1 cm thick after cold. Cut out with a plain round cookie cutter 4 cm in diameter. Bake in the oven at 160°C for 10 to 12 minutes. You can also train the device in the pocket, socket N ° 9, in a "Flexipan Petits-fours" 4 cm in diameter; brown twice and then cook in a ventilated oven at 180°C for 10 to 12 minutes.

Mix butter and sugar. Add the salt, the egg yolks, then the almond powder and the sifted flour with the baking powder. Spread to 1 cm thick. Cut with a plain round cookie cutter 4 cm in diameter. Bake at 160°C for 10 to 12 minutes. You can also set the device to the bag, sleeve No. 9, in a "Flexipan Petits-fours" 4 cm in diameter, brown twice, and then bake in the oven at I80°C for 10 to 12 minutes.