Recipes

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a bowl whisk together flour (270 g), baking soda (5 g) and salt (3 g). In a separate large bowl, cream butter (170 g) and granulated sugar (if not listed, assume 150 g) until light and fluffy. — If you prefer exact sweetness, use 150 g granulated sugar. Beat in egg (50 g) and vanilla (5 g) until combined. Mix in cocoa powder (15 g) until evenly distributed. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in white chocolate chips (170 g). Scoop tablespoon-sized portions onto prepared sheets, spacing ~5 cm apart. Bake 10–12 minutes, until edges are set. Centers may look slightly soft. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.

The Method (Makes approx. 1.8 kg of glaze) Step Action Details & Tips 1 Bloom Gelatine If your 210g gelatine mass isn't pre-made, rehydrate 30g gelatine powder in 180g cold water (1:6 ratio). Let sit for 10-15 min. 2 Cook the Syrup In a saucepan, combine 225g water, 450g glucose, and 450g sugar. Heat to 103°C – 106°C (217°F – 223°F). Do not stir once boiling to avoid crystallization. 4 Melt Chocolate Pour the hot syrup over 150g couverture milk chocolate with condensed milk  in a tall container. Let sit for 1 minute, then stir gently until melted and combined. 5 Add Gelatine Add the 210g gelatine mass (fully melted/smooth) to the warm mixture. Stir until completely dissolved. 6 Add Color Add 1g yellow food coloring (gel or powder preferred; if liquid, reduce water slightly). Use an immersion blender to emulsify fully. 7 Blend & Deaerate Blend with immersion blender submerged to avoid air bubbles. Then tap the container on the counter to bring bubbles to the surface. Pass through a fine-mesh sieve or use a blowtorch briefly over the surface to pop bubbles. 8 Cool to Usage Temp Cover with plastic wrap touching the surface. Refrigerate until glaze reaches 30°C – 35°C (86°F – 95°F) — the ideal viscosity for pouring. Do not use colder, or it will be too thick.

Method Prep Preheat oven to 170 °C (340 °F). Line a baking sheet or a cake frame with parchment paper. Mix dry base Sift together hazelnut powder, icing sugar, and flour. Set aside. Whole eggs + trimoline In a bowl, whisk whole eggs and trimoline until slightly pale and frothy. (Trimoline adds moisture and tenderness.) Combine dry + egg mixture Fold the sifted dry ingredients into the egg‑trimoline mixture until just combined. Melted butter Stir in the melted butter gently. Meringue In a clean bowl, whip egg whites to soft peaks, then gradually add the sugar and beat to firm, glossy peaks. Fold Fold ⅓ of the meringue into the hazelnut batter to loosen, then gently fold in the rest until no white streaks remain. Don’t overmix – keep air in. Bake Spread batter evenly (about 5–7 mm thick for a thin biscuit layer). Bake for 10–12 minutes until golden and springy to touch. Cool Let cool on the tray, then peel off paper. Use as a cake base, roll into a roulade, or cut into shapes.

Step-by-Step Method 1. Cook the liquid, butter, salt (and sugar) In a saucepan, combine water (or milk + water), butter, salt, and sugar. Bring to a rolling boil over medium heat — butter should be fully melted before it boils. 2. Add flour all at once Remove pan from heat. Add all the flour at once. Stir vigorously with a wooden spoon until the flour is fully absorbed. 3. Dry the dough (dessécher) Return pan to medium heat. Stir constantly for 1–2 minutes. A thin, dry film will form on the bottom of the pan. The dough should pull away from the sides and form a smooth ball. 4. Cool slightly Transfer dough to a mixing bowl (or stand mixer with paddle). Let it cool for 2–5 minutes — you want it warm, not hot, so eggs don't scramble. 5. Add eggs gradually Beat eggs in a small bowl. Add them little by little (starting with a few tablespoons), mixing thoroughly after each addition. After each addition, the dough will look broken/separated, then come back together into a smooth, glossy paste. Stop adding eggs when: The dough is thick but pipeable It slowly falls from a spoon in a V-shape (“ribbon stage”) You don’t see cracks on the surface

1. add butter and flour  2. add eggs 3. add honey, lemon zest and baking powder 4. mix well together and place in chiller for few hour 5. roll the dough and make donut shape 6. bate at 170 for 15mn 7. place in icing sugar after baking

1. Creaming method. 2. Combine oats with other dry ingredients after they are sifted. Blend raisins in last. 3. Use greased orparchment-lined baking sheets. 4. baking at 190°C for 10–12 minutes, de- pending on size

1. make the dry caramel 2. mix all the ingredient but keep the milk for the end mixing 3. mix well for few mn 4. add the milk and pour into the mould about 600gr 5. cook in convection oven for 45-50mn demold and glaze with sugar glaze ( icing sugar & water)

mixer fitted with a dough hook, add the flour, salt, sugar, yeast, eggs, and milk, and mix on the first speed setting for 35 minutes. Add the butter and mix on the second speed setting for 8 minutes. Cover the dough with a wet cloth and let rise for 1 hour at room temperature. In an electric stand mixer fitted with a dough hook, add the flour with the salt, superfine sugar, eggs, milk, and yeast. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. Mix in the softened butter and knead again until the dough is smooth. Cover with a damp cloth, then let rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour. Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. Freeze for 5 minutes, then refrigerate for 15 minutes. Place the dry butter in the middle of the dough, and fold over the edge of the dough on each side. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 1⁄4 inch (7 mm). Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. Refrigerate for 10 minutes. Finally, do a simple turn: Roll out the dough to a thickness of 3⁄8 inch (1 cm), fold the top third of the dough down, and then fold the bottom third over the top. Roll out to a thickness of 1⁄8 inch (3.5 mm). 1. In an electric stand mixer fitted with a dough hook, mix the flour, 420 ) of water, the egg, yeast, salt, superfine sugar, and honey. 2. Mix on the first speed setting until the dough is smooth, then on the second speed setting until the dough begins to come away from the sides of the bowl. 3. Mix in the softened butter and knead again until the dough is smooth. 4. Cover with a damp cloth, then let rise at room temperature 24 to 25°C for 1 hour. 5. Punch down the dough by hand, then roll it out to the width of the dry butter and double its length. 6. Freeze for 5 minutes, then refrigerate for 15 minutes. 7. Place the dry butter in the middle of the dough and fold over the edge of the dough on each side. 8. Place butter side up. Using a rolling pin, make a double turn: Roll from top to bottom to a thickness of about 7 mm. 9. Make a slight mark in the middle of the dough, fold the top and bottom to this midpoint, and fold the dough in half again like a wallet. 10. Refrigerate for 10 minutes. 11. Finally, do a simple turn: Roll out the dough to a thickness of 1 cm, fold the top third of the dough down, and then fold the bottom third over the top. 12. Roll out to a thickness of 3.5 mm.

1. In a saucepan, heat the raspberries with half the superfine sugar. 2. Stir in the second half of the sugar mixed with the pectin NH. 3. Boil for 1 minute, then add the strained lemon juice. 4. Mix and transfer to a vacuum-sealed bag.

1. In a saucepan, heat the milk and cream. Halve the vanilla beans lengthwise, scrape out the seeds, and add the seeds and pods to the saucepan to infuse for 20 minutes. 3. In a bowl, whisk the superfine sugar, custard powder, flour, and egg yolks until pale. 4. Strain the hot milk-cream-vanilla mixture through a conical sieve 5. then pour it over the egg yolk mixture. 6. Return to a clean saucepan and cook over medium heat for 2 minutes, until thick, whisking constantly. 7. Remove from the heat and add cocoa butter,