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Le Saint Silvestre

Original recipe by Jean-Michel Perruchon. Recipe for a 60 x 40 cm cake, 4.5 cm high. Griottines Sponge Cake Egg whites - 440 g Sugar - 520 g...

Original recipe by Bellouet-Conseil. Recipe for around 20 macarons. Macarons Ground almonds - 250 g Icing sugar - 450 g Vanilla-flavoured...

Original recipe by Jean-Michel Perruchon. M.O.F. Pastry Chef. École Bellouet Conseil – Paris, France. Cointreau® Caipirinha ...

Original recipe by Bellouet-Conseil. Gioconda Sponge Cake Eggs - 250 g Icing sugar - 175 g Ground almonds - 175 g Flour - 50 g Butter - 40...

Original recipe by Bellouet-Conseil. Joconde sponge Eggs - 250 g Icing sugar - 175 g Ground almonds - 175 g Flour - 50 g Butter - 40 g Egg...

Original recipe by Bellouet-Conseil. 1 Joconda sponge cake Icing sugar - 175 g Ground almonds - 175 g Eggs - 250 g Flour - 50 g Soft butter...

Original recipe by Jean-Michel Perruchon. Recipe for 3 pastries measuring 16 x 16 cm. 1 Reverse puff pastry Dried butter - 600 g Flour (type...

Original recipe by Jean-Michel Perruchon. Recipe for around 12 x 16 cl pots. 1. Banana compote Banana pulp - 200 g Passion fruit pulp - 30 g...

Original recipe by Jean-Michel Perruchon. Recipe for around 14 rolls, each 7 cm long. 1. Breton shortbread Butter - 150 g Sugar - 140 g Salt...