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El Mandarín

Creación original de Jean-François Acket El Mandarín Receta para 18 pasteles individuales de 6,5 cm de...

Apr 26, 2022

"Margarita & Cointreaupolitan"

Original recipe by Jacques Bellanger. M.O.F. Patissier Chocolaterie Beline-Le Mans, France. Cointreau® ganache For 150 chocolate capsules:...

Apr 26, 2022

"Tronco rojo tendencia"

Original recipe by Godelieve de Vliegher from Belgium. ‘Prince’ biscuits Egg yolks - 800 g Almond TpT - 600 g Sugar - 300 g Egg...

Apr 26, 2022

"Bocados Centauro"

Original recipe by Emmanuel Ryon. World Pastry Champion. Recipe for 50 bouchées. Cognac caramel cream Sugar - 80 g Glucose - 25 g...

Apr 26, 2022

Travel cake, Chinese Dream

Original recipe by Emmanuel Ryon. World Pastry Champion. Recipe for 6 16 x 16 cm travel cakes or one 60 x 40 cm sheet. Green Tea Genoise...

Apr 26, 2022

Coconut Passion

Original recipe by Emmanuel Ryon. World Pastry Champion. Recipe for 16 individual cakes. Viennese shortbread Butter - 250 g Icing sugar -...

Apr 26, 2022

Royal Twister

Original recipe by Andrés Moreno. White puff pastry Strong flour - 800 g Soft flour - 1200 g Butter - 200 g Vinegar - 10 g Salt - 30 g...

Apr 26, 2022

Xtreme Orange Tea Chocolate

Original recipe by Bruno Couret. Recipe for 4 ramekins. Ingredients Milk - 180 g Earl Grey tea - 7 g Orange juice - 1/2 DGF Royal Tropicana...

Apr 26, 2022

Lemon chocolate bonbon

Original recipe by Bruno Couret. Recipe for 3 trays. Creamy ganache Pasteurised DGF lemon purée - 130 g Lemon juice - 1/2 DGF Royal...

Apr 26, 2022

Nomad Tart

Original recipe by Bruno Couret. Recipe for a 16 cm tart. Breton shortbread Butter - 220 g Fine salt - 5 g Sugar - 210 g Egg yolks - 100 g...

Apr 26, 2022

Margarita cake

Original recipe by Bruno Couret. Sugar paste Eggs - 90 g Strong flour - 470 g White almond flour - 35 g Butter - 260 g Baking powder - 2 g...

Apr 26, 2022

“Dulce placer” individual cake

Original recipe by Bruno Couret. Recipe for a 54 cm x 9.5 cm loaf tin, making 15 cakes. Coffee sponge Egg whites - 300 g Sugar - 120 g Egg...

Apr 26, 2022

Golden petals

Original recipe by Bruno Couret. Recipe for 4 cakes (16 cm). Praline streusel Butter - 150 g Brown sugar - 150 g Strong flour - 130 g Extra...

Apr 26, 2022

Raspberry “Clouds”

Original recipe by Bruno Couret. Ingredients Sugar - 400 g Raspberry purée - 200 g Raspberry flavouring - 40 gotas Trimoline -...

Apr 19, 2022

"Golpe de Corazón"

Original recipe by Antonie Santos. Recipe for 50 individual cakes. Genoa sponge with orange Raw almond paste 70% - 265 g Whole eggs - 250 g...

Apr 19, 2022

"Caramel ô"

Original recipe by Antonie Santos. Recipe for two desserts, 16 cm in diameter and 4.5 cm high. Rum-soaked grapes Sugar - 50 g Water - 30 g...

Apr 19, 2022

Roxanne de Griottines

Original recipe by Antonie Santos. Recipe for 8 tartlets 15 cl. Streusel Flour - 60 g Sugar - 60 g Butter - 60 g Rub together the cubed...

Apr 19, 2022

Centaur Macarons

Original recipe by Antonie Santos. Recipe for around 100 small macarons. Macaron batter Ground almonds (Marcona) - 310 g Icing sugar - 275...

Apr 12, 2022