Recipes

1. Bring the pineapple juice with the water, the sugar and the all spice to the boil. 2. Pour on the pineapple slices. 3. Let marinate for one night.

1. Make a butter pomade with butter and icing sugar. 2. Blend salt and baking powder. 3. Add the pomade butter eggs and then the flour. 4. Add the pistachio paste pistachio oil and finally the milk. 5. Deposit the cherry cut in half and in cake mold 6. bake at 170ºC for 35mn

1. Mix the butter and icing sugar, stir in the almond powder and pistachio paste. 2. Incorporate egg yolks and whole eggs. 3. Beat the egg whites with the sugar. 4. Mix the meringue with the first part, and incorporate the flour and finally the milk. 5. mold in four quarter cups, seed pistachio on top  6. Bake at 170℃ 45 minutes

1. Mix the sugar with the eggs, Press the orange juice and add to the eggs. 2. Melt the butter and add vanilla and cream. 3. Incorporate flour and leavened powder stir in eggs, butter and flour 4. Bake at 160ºC for 30 mn

1. With the beater in the sheet, mix the marzipan with the raw egg whites and the first part of the sugar 2. Add, delicately, the second part of the whites of eggs assembled and tightened with the sugar. 3. Set on plate and sheet of paper, douille N°7. 4. Leave to crust for 30 minutes. 5. Place a damp cloth over the macaroons, sprinkle with the icing sugar  6. Bake at 170°C for 35-40 minutes.

1. Work on the raw almond paste leaf by gradually incorporating the eggs. 2. Finally add flour, melted butter and Trablit. 3. Garnish with 3/4 "Flexipan" molds 4 cm in diameter (or other molds, previously buttered. 4. On each mellow, place a walnut kernel and 5. Bake in a ventilated oven at 160°C, 8 to 10 minutes. 6. After cooking, lightly brush with 54% brown rum.

1. Sift flour, cocoa powder and baking powder. 2. Mix the eggs and the sugar 3. Add the milk and warm liquid honey, 4. Add the flours, the cocoa powder and baking powder sifted together as well as vanilla, zest and spices. 5. Pour into a "Flexipan Petits-fours" 4 cm diameter pouch bag and 6. Bake in a ventilated oven at 160 ° C for 12 to 14 minutes.

1. Sift the flours, the baking powder. 2. Mix the eggs and the sugar. 3. Add the milk and warm liquid honey, 4. Add the flours and trabit cafe powder and baking powder sifted together as well as vanilla, zest and spices. 5. Pour into a "Flexipan Petits-fours" 4 cm diameter pouch bag and 6. Bake in a ventilated oven at 160°C for 12 to 14 minutes.

1. Work on the raw almond paste sheet by gradually adding the eggs. 2. Add the drops, cocoa powder and sifted flour together, before incorporating the melted butter. 3. Dress 3/4 in buttered molds or "Flexipan" of 4 of diameter. 4. Place a raspberry before cooking. 5. Bake in a ventilated oven at 180°C for 8 to 10 minutes. 6. It is advisable to cook the mellow chocolate at the same time as the soft nature for coloring. 7. After cooking, lightly brush with a little raspberry alcohol.

1. Work on the raw almond paste leaf by gradually incorporating the eggs. 2. Do not overmix. 3. Finally add the flour and the liquid melted butter. 4. Garnish with 3/4 "Flexipan" molds of 4 cm in diameter (or other molds, previously buttered). 5. On each mellow, place some blond grapes (Smyrna), macerated with 54% brown rum, previously drained. 6. Bake in a ventilated oven at 180°C for 8 to 10 minutes. 7. After cooking, lightly brush with 54% brown rum.

1. Grease a 600ml basin with the oil. 2. Pour the syrup into the base of the bowl. 3. Lay the raspberries on top. 4. Cream the sugar and butter until light and fluffy. 5. Add the beaten eggs slowly beating each time to incorporate. 6. Gradually fold the flour into the mixture, adding warm water to make a dropping consistency. 7. Transfer the mixture into the bowl on top of the raspberries. 8. Cover with a piece of cling film and cook in the microwave for 5 minutes 9. Then leave to stand for 2 mintues before serving

1. Whisk the eggs and sugars lightly. 2. Remove the rind from the limes. 3. Sift the flour with the baking powder and mix into the first mixture. 4. Stir with a whisk and add the cream. 5. Remove 1 /3 of this dough and mix in the melted butter. 6. Add the rest of the dough. 7. Pour into pre-greased round 18-cm molds 8. Bake at 170°C for 35 min. 9. Once out of the oven, unmold and leave to cool on a rack. Set aside.

1. Mix flour and baking powder. 2. Melt the butter with the butter this cocoa, 3. Mix the egg yolks with the sugar to blanchi 4. Incorporate the flour and salt. 5. Add the melted butter and then the cream 35%. 6. Remove a party for the center of the cake with the raspberry and red cocolant and incorporate the zest with the rest the the filling. 7. Put in a cake mold and stuff with the raspberry filling. cook at 170℃ for 50 minutes

1. Roast the hazelnuts in the ovens. 2. Mx in cutting robot coupe, hazelnut almond powder, brown sugar and egg yolk. 3. Add the egg whites the butter and the salt. 4. To assemble the white ones with the brown sugar to mix the bananas and the rum with the first party and the dough of hazelnut finish with flour and baking powder 5. Bake at 170 ℃ for 50mn in a cake mold

1. Combine the fat, sugar, salt, spices, and milk powder (if used) in the bowl of a mixer fitted with the paddle attachment. 2. Cream the ingredients together until light. Add the eggs in two or three stages. 3. Cream well after each addition before adding more eggs. 4. Sift together the flour, baking powder, and other dry ingredients. 5. Stir together the liquid ingredients until well combined. 6. Add the sifted dry ingredients alternately with the liquids. 7. This is done as follows: Add one-fourth of the dry ingredients. 8. Mix just until blended in. 9. Add one-third of the liquid. 10. Mix j just until blended in. 11. bake at 170 for 30-40 mn and demold. 12. make a glace a l"eau (icing sugar)and poored on top of the cake while still hot  

1. All ingredients must be at room temperature. 2. Start by mixing egg whites, egg whites, cream of tartar, salt and sugar to a meringue consistency. 3. Mix the soft butter, egg yolks and crème fraîche. 4. Add the sugar, the white almond powder and then the chocolate  molten. 5. Stir in flour and sifted cocoa powder together. 6. Finally, slowly add the meringue, candied orange peel and Griottines. 7. Fill cake pans that already contain cooked hazelnut crumble (1,080 g / pan). 8. Bake at 170°C for 50 minutes, then closed, then again for 15 minutes, open. 9. Cool and unmold on grids.

1. Melt the cover, mix the flour and baking powder. 2. Mix the eggs and sugar well and bring up. 3. Make a pomade butter with butter and walnut oil. 4. Mix the melted couverture with the ointment butter. 5. Add the eggs and finally the flour. 6. Incorporate the dry raisin  and oranges zest confit 7. Place on a cake mould (740gr)  8. bake at 165ºC for 25-35mn

1. Mix the egg yolks with the first 150gr sugar. 2. Make an Italian meringue with the egg whites and the second part of the sugar. 3. Mix together the yolks and meringue. 4. Incorporate hazelnuts and almonds powder grated carrots ,flour and baking powder. 5. Incorporate all the rest with eggs filling, add some crush almonds in the batter. 6. pace in a cake mold and bake at 170ºC for 25-35mn Baking time will depend on the size of the cake  

1. Make a pomade butter and add the icing sugar and homemade caramel. 2. Incorporate the eggs and egg yolk and keep mixing  3. Incorporate the milk t with the sugar and to incorporate in the mixture, 4. Finally, add the lychee and banana cut in piece and to finish with the flour delicately. 5. Bake at 170℃ 45 mn

1. With a whisk, blanch the butter with the brown sugar and add the eggs. 2. Continue to assemble 3. Add the sliced ​​bananas, then the flour, baking powder, ginger and salt sifted together. 4. Arrange in 3 circles 16 cm and 4.5 cm high. 5. Bake in a ventilated oven at 160°C for about 15 minutes.  

1. Mix the flour with the baking powder and baking soda beat the butter and sugar. 2. Add the eggs,vanilla, add the cream and flour. 3. Cut the banana and mix them with the machine.  4. Add the walnuts and place in a four-quarter baking pan. 45. Bake at 170℃ 40 mn