Steps

1. take the seeds out of the vanilla bean melt the butter in a pot on low heat with the milk and the vanilla bean (and the seeds) throw the 360g of sugar into a bowl, add the eggs and whisk to combine it all together add the wet mix (the infused milk, butter and vanilla and whisk sift in the flour and the baking powder and whisk everything until incorporated use a mandolin slicer to slice the apples into thin slices throw all the apple slices into the mixture and try to coat all the pieces butter your baking pan, then add the extra cup of flour and tap it around to cover all the sides and throw the rest out put the apple custard mixture into the baking pan, shake it around to get it into the corners (use your hands to flatten them out) into the over at 175 C for about 2 hours. Keep your eye on it, if it gets to much color on the top just wrap it up in foil to help it steam and cook all the way through after 2 hours take out of the over. Let it cool a bit and flip it over, slice and serve
2.  

Steps

1. In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. If you choose to add a pinch of sugar (optional) you can add it initially to the milk..
2. Add the lemon juice and see the milk immediately starting to clot.
3. Add the rose water and orange blossom water, stirr well.
4. Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. Continue collection process until milk in saucepan turns into a near clear color. You may need to add a few more drops of lemon juice to induce more clotting, but don't add too much.
5. When the collected Ashta cools down to room temperature, you can use it as a filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and walnuts.
6. Serve fresh at room temperature or serve cold.

Steps

1. Preheat the oven to 350 degrees and line an 8x4-inch medium loaf pan (or a cake pan) with parchment paper.
2. In a large bowl, mix the almond flour, baking soda, and salt.
3. Add the avocado, banana, coconut oil, vanilla, honey, and egg to your food processor (or blender) and pulse until the mixture is smooth.
4. Using a rubber spatula, gently mix the avocado mixture with the dry ingredients to form a batter, then fold in the macadamia nuts. Spread the batter evenly in the pan.
5. Bake until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. To preserve freshness, store bread inside an airtight container in the fridge. You can double the recipe if you like and also freeze it.

Steps

1. Peel the bananas, throw them in a bowl and mash with a potato masher and set aside
2. Get the dry ingredients ready by adding to a clean bowl the flour, salt, baking powder and bking soda. Wisk vigorously to combine all ingredients and break up any chunks
3. In a clean bowl, cream the sugar and butter using a spatula until it's light and soft and creamy
4. Add the banana mixture to the creamed butter and wisk that in until combined
5. Whip in 2 eggs, one at a time. Add the vanilla and milk and stir
6. Add the chopped walnuts into the mixture and the chocolate chips
7. Finally, add the dry ingredients and mix everything with a spatula (using a folding motion) until the flour is just about disappeared
8. Transfer the batter into a lightly oiled loaf pan. Tap the pan down to get rid of any bubbles. Put in a preheated 325 F oven for 1 hour / 1 hour and 10 minutes
9. Let it sit for 10-15 minutes and unmould

Steps

1. In a big pot, add the sugar and water. Once the water boils, add the lemon juice and keep the mix simmering for 5 more minutes and then set aside to cool down
2. In a large bowl, break the eggs, add a cup of sugar and stir to combine. Mix in a cup of yogurt and vegetable oil
3. Add the shredded coconut and semolina, sift the flour, add the vanilla and baking powder and stir very well to combine. Finally add the orange peel and mix one last time
4. Transfer into a baking dish that's already been greased with oil or butter and bake in a preheated oven 200C (400F) for 10 min, then decrease the heat to 180C (360F) and cook for another 30 minutes until the top is browned
5. Take out of the oven, score into four pieces and let it cool down then add the syrup

Steps

• Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
• Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
• Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
• Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
• Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
• Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

Steps

1. In a medium sized mixing bowl, crack all your eggs and then add the sugar, vanilla extract, a splash of rum, and a litttle bit of milk and give it a solid whisk for about 2-3 minutes just until everything is combined
2. Next you're gonna get some water boiling in a small sauce pot. Put the bowl with the egg mixture right over the top of the water making sure that the bottom of the bowl doesn't actually touch the water and cook this mixture for about five to seven minutes just until it reachers 120 F
3. Then you're going to add it to a standing mixer or you could hand whip it, and you're going to whip this until it gets nice and fluffy, It should take about 10-15 minutes and the mixture should triple in volume. About halfway through the whisking process you're just going to slow it down a bit and start to incorporate your brown butter. Once that's done, you're going to turn off the mixer, take off the attachment and set your bowl aside and then start to slowly incorporate sifted cake flour. Slowly whish in that flour just so the mixture doesn't deflate
4. Once the batter is ready, grab two cake pans, make sure one of them is buttered up real good. Add a little round of parchment paper to the bottom of it and butter that as well. Add that cake pan to the empty cake pan just to have a nice little thick bottom so that the bottom of the cake doesn't burn and then you're going to add about 1/2 cup of batter to it. Give it a good swirl just so that the batter is spread from edge to edge and then throw it into a 500 degree broiler for about a minute and a half, just until the top of the cake gets nice and caramelized. Once that's done, take it out and repeat the process until all of the batter is finished
5. Once you've used all of your batter and your cake is ready to go, pull it out of the broiler and run a spatula round the edges just so that the cake isn't stuck to the pan. Pull it out and put it onto a wire rack to cool down for a solid 30 minutes
6. While we are waiting for the cake to cool down we're going to make a very simple chocolate glaze, so in a small mixing bowl that has some dark chocolate you're going to pour some hot cream straight over the top, give it a good mix until everything is melted and incorporated. On the side you're going to have some gelatin that you're going to add a splash of rum to and some hot water so that it melts. Give it a good mix and then you're going to add this gelatin mixture to the ganache and this is going to make it a glaze, so essentially when your pour this over the cake it's going to set up and just make a beautiful shiny sheen on top of the cake
7. Once that is done, pour it straight over the cake as evenly as possible and spread it around with a spoon or spatula so it's evenly spread around the cake. Put this into a fridge for about 30 minutes to an hour just until it sets up
8. Once the glaze is set up and the cake is looking absolutely beautiful, we're going to grab 2 spatulas, put them straight under the cake and transfer it to a cutting board. After that you're going to grab a pitcher with some hot water, dip your knife into that hot water and blot it off with your rag just so it doesn't drip onto the cake and then you're going to cross-section it into quarters and then from there you can cut it into any size that you want

Steps

1. Préchauffer le four à 350 F (175 C)
2. Graisser les tôles à biscuits
3. Dans un grand bol, mettre en crème le beurre et la cassonade
4. Ajouter l'oeuf, le sirop et la vanille. Bien mélanger
5. Tamiser ensemble la farine, le sel et le bicarbonate
6. Ajouter au mélange de beurre et bien mélanger
7. Façonner la pâte en boules d'un pouce de diamètre et rouler dans le sucre à glacer
8. Placer sur les tôles à biscuits à deux pouces de distance les unes des autres et aplatir légèrement
9. Cuire de 8 à 10 minutes au four et laisser refroidir sur ders grilles

Steps

1. Preheat the oven to 180°C/Gas 4. Lightly butter a 23cm square cake tin and line with greaseproof paper.
2. Melt the butter in a saucepan and whisk in the sugar and salt. (A good whisk now will make the mixture slightly lighter and fluffier.) Add the vanilla extract and whisk again. Remove from the heat.
3. Add the eggs to the butter mixture and stir well. Sift the flour, bicarbonate of soda and baking powder into a large bowl, then whisk in the egg and butter mixture a little at a time. (It’s important to do this in stages so that you don’t get any lumps.)
4. Leave the mixture to cool slightly, then fold in the chocolate chunks and the cranberries. (If the mixture is too hot, the chocolate will melt.)
5. Spoon into the prepared cake tin and spread out evenly. Bake for 35–40 minutes until the outer edges are firm and the middle still a little soft.
6. Leave to cool on a wire rack for at least 10 minutes, then cut into squares before serving. Once cooled, the blondies will keep in an airtight container for up to a week.

Steps

1. Cut vanilla bean lengthwise and scrape seeds out. Bring the milk, vanilla, and butter to 185 F
2. Whisk the egg yolks in a bowl, then carefully stream the hot milk into the egg yolks to temper bringing the yolks up to high a temperature without cooking them.
3. Meanwhile, in a seperate bowl combine flour, starch and sugar. Pour in the hot milk-yolks mixture with vanilla and whisk until homogenized. Then add the alcohol and transfer into a clean container. Let canelé batter rest at least 12 hours in the refrigerator.
4. After resting time, turn on the oven, stir the batter and strain. Leave batter at room temperature until over is ready.
5. Grease molds generously with softened butter and cooking spray (unless using silicone molds)
6. Gently stir batter before pouring it into the molds otherwise the starches and vanilla will stay in the bottom. Fill each mold up to 5mm from the top.
7. Bake for 55 min - 25 min at 425 F (200 C) then lower the heat to 380 F (190 C) and continue baking for 30 min more.
8. Let the canelés rest for 3 minutes before removing from the molds.

Steps

1. Place the bittersweet chocolate in a heat proof bowl and then place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir constantly until it’s almost melted. Remove from heat, and stir the chocolate until it has completely melted. Set aside to cool.
2. In a food processor, pulse the chestnuts until pureed.
3. Using a hand-held mixer or standing mixer, beat the sugar and butter together until light and fluffy (about 3 minutes). Mix in the chestnuts, salt, vanilla extract, and brandy. Add the cooled, but still liquefied chocolate and stir until combined. Cover the bowl with plastic wrap, and refrigerate for about an hour.
4. Place parchment paper over a large baking sheet. Scoop out tablespoon-sized pieces of the chocolate mixture and roll each into a ball. Place the chocolate balls on the baking sheet. If the mixture is too sticky or crumbly then dampen your hands a bit with water. Once finished, place the baking sheet in the freezer.
5. Place 10 ounces of the white chocolate in a heat-proof bowl (reserve the remaining white chocolate for tempering and coloring). Place the bowl over a saucepan of simmering water. Stir the chocolate until almost melted. Use a candy thermometer, and when the temperature reaches 105 degrees F. remove the bowl from the heat. Stir in an ounce of the reserved white chocolate until completely smooth. Allow it to cool and thicken just a bit. Remove the chocolate balls from the freezer, and carefully drizzle a tablespoon’s worth (give or take) of the white chocolate over each ball. Set aside to harden.
6. Melt the remaining 1 ounce of white chocolate over simmering water in the make-shift double boiler. Remove from heat when melted and then stir in a very small amount of powdered red food coloring until you get the color you desire. Let the colored white chocolate cool for 10 minutes and then pour into the piping bag. Cut off the tip of the bag, and dot each truffle with a pink “nipple”. If you don’t have a piping bag you can use a small spoon to do the dotting. Godere!

Steps

1. Marinate the pitted cherries with powdered sugar and the kirsch alcohol. Meanwhile, scrape out the seeds from the vanilla bean
2. Whisk together the eggs, salt, powdered sugar, vanilla, almond meal, and flour. Pour in the milk and whisk
3. Grease the baking mould or frying pan with softened butter and coat with brown sugar. Pour in half of the batter, arrange the pitted cherries and mix in the juice from the marinade into the remaining batter and pour over the cherries. Bake at 375 F / 190 C for about 35 min
4. Let it rest 20 min, unmould and server warm

Steps

1. In a large bowl, whisk together all the ingredients except the challa bread, make sure you get a nice smooth mixture.
2. Add the bread cubes and sit to make sure its coated in the custard, let it sit for about an hour.
3. Preheat the oven to 350 degrees, butter a large casserole dish with a bit of butter.
4. Add the custard mixture to the buttered pan and bake for about an hour or until puffed and golden and set in the center.

Steps

Pâte à Choux Method
Bring water, milk, butter, sugar and salt to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides for about 2 minutes.

Transfer to the bowl of an electric mixer filled with the paddle attachment. Mix on low speed for about 1 minute to get the steam out and cool down a bit, then add 4 eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, add remaining egg or half of it. Follow the same method if mixed by hand using a rubber spatula. 

Pipe eclairs on a baking sheet lined with a silicon mat or parchment using an open star pastry tip. The use of a star piping tip (or nozzle) to pipe pâte à choux is essential to allowing the batter to expand evenly with minimal cracking during the baking process The ridges created by piping the pâte à choux with a star tip creates gaps that allows the choux to expand evenly during baking. Dust eclairs with powdered sugar before baking instead of using egg wash.

Set the oven rack adjusted to middle position. Bake one sheet at a time (10 eclairs).
If using a conventional oven: Bake in preheated 450F (230C) oven for 5 minutes, then lower temp to 350F (180C) and continue baking for 30 minutes more. Do not open the oven door during baking or it will deflate. Then, turn oven off leaving the oven door ajar to allowing pâte à choux to dry for 15 minutes. Remove from oven and let cool completely on wire rack.
If using a convection oven: Lower temperature to 425F (215C) and shortnen baking time by 5 minutes or so.
Baked pâte à choux can be refrigerated for days or frozen for months before being filled

Chocolate Mixture
Bring milk to boil and turn off the heat
Mix in the chopped chocolate and cocoa powder until smooth and set aside

Custard
Bring milk, sugar and vanilla to a boil. Meanwhile beat egg yolks and sugar and add cornstarch. When the milk boils remove from the heat and temper the yolk mixture with one-third of the hot milk whisking constantly. Pour the tempered mixture into the saucepan and return to the heat; bring pastery cream to boil and cook for 2 minutes whisking swiftly on medium heat. Remove from the stove and mix in the chocolate mixture (chocolate ganache) pass though a fine mesh-sieve and cool down completely, cover with plastic wrap in contact to prevent a skin from forming. Once completely chilled, whisk the chocolate custard until smooth. Make holes on the backs of the pâte à choux. Fill a pastry bag fitted with a small plain pastry tip, gently pipe the custard generously into the eclairs. Refrigerate before dipping into the glaze.

Chocolate Icing (Ganache Glaze)
Melt chocolate over a water-bath. In a small saucepan, heat the cream over medium heat just until it boils. Turn off the heat and mix in the red cocoa powder. Pour the hot chocolate cream over the melted chocolate and stir until smooth and strain in a fine mesh sieve. Set aside and cool down to 105F (40C) before using. This glaze can be made up to 3 days in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Finishing
Dip the tops of the chilled eclairs in the warm chocolate icing and set on a sheet pan. Eclairs can be refrigerated up to 3 days.

Steps

1. Pre-heat the oven to 180°C/gas mark 4.
2. Butter the inside of the metal rings, and line each one with non-stick baking parchment to come just above the top. Stand them on a parchment-lined baking tray.
3. Melt the chocolate very gently in a bowl over a pan of hot water. Add the butter and stir until thoroughly mixed.
4. In a separate bowl, whisk the eggs, egg yolks and sugar until evenly combined. Mix in the melted chocolate, and gently fold in the flour. Chill in the fridge for 20 minutes.
5. Spoon the mixture into the parchment-lined rings, until they are about two thirds full. Chill them in the fridge for at least an hour (they will keep for up to 6 hours).
6. To bake the fondants, place the tray in the centre of the oven and cook for 10 minutes. Let them rest for 2 minutes before carefully lifting away the metal rings and parchment. Transfer them to small serving plates and serve with vanilla ice cream.

Steps

Praliné / Caramelized Hazelnut Spread
Praliné can be made with 100% hazelnut.
Toast nuts in a 350ºF (180ºC) oven for about 10 min. Cook sugar to umber caramel stage (without water). Toss in nuts, turn heat off and transfer onto a silicone baking mat to cool.
In a running food processor, blend the room temperature caramelized nuts with a pinch of salt until it turns into paste. Save leftovers praliné for later use.

Praliné Crunch
Chop chocolate and carefully microwave it with butter (temperature should not exceed 86ºF (30ºC). Mix with the room temperature praliné along with the corn flakes. Spread crunchy praliné mixture in a baking tray lined with silicone mat or parchment paper. Caramel rulers are a must for this type of confectionery; it makes things perfectly squared and clean.

Gianduja (Praliné + Chocolate)
Spread gianduja evenly over the crunchy praliné, tap over the countertop and cool. Gianduja should not be refrigerated but rather kept in cool and low humidity storage ≈ 60/65ºF (16/18ºC). In warm days and households environment though, it can be refrigerated to set.
Run a spatula around the edges of the tray and flip to unmold. At this juncture both sides of the slab can be coated with a thin layer of tempered dark chocolate to strengthen the slab. Let set and cut into 32 bite size portions.

Dipping Chocolate
Use a large amount of dark chocolate couverture for tempering, not only it will remain tempered longer but it makes the job easier. Once done, leftover of chocolate can be spread onto a baking tray lined with silicone mat, chilled to set and broken into pieces for later use.
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter ≈ 35% than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more viscosity and sheen, a firmer "snap" when broken. Extra cocoa butter can always being added to the chocolate as well.
Melt chocolate over water bath (bain-marie) on low heat to ≈ 122ºF (50ºC). Chill to drop temp to 77/79ºF (25/26ºC) and rewarm to 84/86ºF (30/31ºC).
Hot water should not touch the bottom of the bowl – wipe off bottom each time when removing bowl from water bath. Chocolate worse enemy is water and heat!.
Use a 3 tooth chocolate fork. Ready to be enrobed bonbon should not be refrigerated prior dipping or the chocolate will set too fast, creating a thicker coating and dull aspect. So, leave them out 30 min prior dipping or so – best room temperature ≈ 64/68ºF (18/20ºC).

Drop one candy at the time into the tempered dark chocolate; crunchy side up and flip over into the chocolate once and quicly, remove excess dripping chocolate and lay over a clean silicone mat or an acetate plastic sheet, wait about 5 sec and mark with the fork or top with a nut.
Maintain chocolate temperature by doing a quick rewarm over water bath every so often.
Like most confectioneries, chocolate candies are best stored between 57/61ºF (14/16ºC) and low humidity for about 3 months. Though, for household uses the refrigerator remains an option during warm days. Just leave chocolate candies out for about 30 min before eating. Enjoy!

Steps

For the cake:

1. Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside. (I used cocoa powder to dust my pan after I greased it.)
2. In a mixing bowl, mix the dry ingredients (flour, cocoa powder, sugars, baking soda, baking powder, salt, cinnamon and cayenne pepper powder. Whisk up well.
3. In a separate bowl, mix together the liquid ingredients (eggs, oil, extract and rum.) Whisk up well.
4. Pour the liquid mixture into the dry mixture. Mix until incorporated.
5. Add in the hot coffee or hot water and mix until incorporated. Scrape down the sides of the bowl and mix again.
6. Pour into a bundt pan and bake at 325 for about 45-50 minutes.
7. One baked, cool on a rack for about 20 minutes, then invert onto a rack or a plate to cool completely while you make the glaze and drizzle.

For the rum glaze:

1. In a saucepan, melt a 1/4 cup of butter. Take it off the heat and add in 1/2 cup rum. You can add it back to the burner to make sure everything is melted together. Take off the heat and let cool down just a bit.
2. Once your cake is cooled for about half an hour, brush on the rum glaze. While it's soaking in, work on your chocolate drizzle.

For the chocolate drizzle:

1. In a saucepan, add two cups semi-sweet chocolate, 1/4 cup cream or milk and melt. You may need to add in a little more milk to get the correct drizzle consistency.
2. Once it's melted, drizzle onto your cake.

Steps

1. Flatten and split the vanilla bean and scrape out the seeds
2. Place the cream and vanilla into a saucepan over medium-high heat and bring to a boil. Remove from heat, cover and leave to infuse for half an hour
3. Meanwhile, separate the egg yolks from the egg whites. Whisk together the egg yolks and sugar until well blended.
4. Pour in the infused cream with its vanilla pod and mix well
5. Strain the liquid and pour into the 6 ramekins. Use the torch to get rid of the bubbles that form on the surface.
6. Place the ramekins into a roasting pan and pour enough hot water into the pan to come half way up the sides of the ramekins. Bake at 325 F for 45 minutes
7. Once baked, remove the ramekins from the roasting pan. Let them cool down and refrigerate at least 3 hours and up to 3 days.
8. Remove the ramekins from the refrigerator for at least 20 minutes prior to browning the sugar on top. Using a torch, melt the sugar and form a crispy top. Allow them to sit for 5 minutes before serving.

Steps

1. Soak prunes in alcohol overnight and flambe in a hot frying pan; cool pruneaux in its juice. Prior flambe anything on the stove, make sure the hood is well maintained and clean
2. Meanwhile, mix eggs with yolks and vanilla; set aside. Warm up milk and butter (do not boil) – keep lukewarm
3. In a pastry bowl, mix flour, semolina, sugar and salt. Add the egg mixture and pour in the milk-butter – mix well and blend (formed bubbles on the surface will disappear once batter is rested). Just like crepe, pancake, canelé… far breton batter should rest for at least 2 hours; best overnight. Resting time improve overall texture and mouthfeel. Grease mold with softened butter and flour.
4. Turn oven on to 410ºF. Drain prunes – save remaining juice and mix in batter. Arrange prunes in mold and pour the custard.
5. Bake for about 45 min. Only the edges of the cake should raise and get browned but not the center. Cool in mold for about 2 hours before unmolding

Steps

1. Heat the oven to 200°C/Gas 6.
2. Add icing sugar to taste in the mascarpone, grate in the zest of a lemon and mix thoroughly then place in the fridge until ready to use – the consistency will need to be stiff enough to form clean quenelles.
3. To make the frangipane, cream the butter, sugar, flour and almonds together. Slowly add the eggs mixing until fully incorporated. Rest the frangipane for 5 minutes in the fridge.
4. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Leave a 1.5cm lip around the edge of the pastry pricking the centre of each disk with a fork to stop it puffing up.
5. Smooth the frangipane over the centre of the pastry – leaving a 1.5cm border. Egg yolk around the outside and dust with icing sugar. Bake in the oven for 4-5 minutes.
6. Slice the figs in to 5 even pieces (or more if they are large). Remove the tarts from the oven and arrange the figs on top. Dust with a little more icing sugar and bake again until the pastry is crisp and golden – approximately 8 minutes.
7. Remove the mascarpone mix from the fridge. Heat a dessertspoon in hot water then form a quenelle of lemon mascarpone and place in the centre of each finished tart.

Steps

1. Epluchez les poires, coupez-les en quatre, retirez le trognon et coupez chaque quart en trois tranches.
2. Faites-les dorer à feu modéré, dans une grande poêle contenant une noix de beurre fondu.
3. Saupoudrez-les de 1 cuillère à soupe de sucre pour qu'elles caramélisent un peu.
4. Travaillez le beurre mou au fouet électrique avec les 150 g de sucre, puis ajoutez 2 oeufs et les amandes en poudre. Fouettez jusqu'à obtention d'une crème homogène.
5. Déroulez un premier disque de pâte, en le laissant sur son papier de cuisson.
6. Etalez la crème dessus, en laissant les bords libres sur 2 cm.
7. Disposez par dessus les tranches de poires et parsemez-les de chocolat grossièrement haché; glissez la fève !
8. Mouillez les bords de la pâte avec de l'eau et recouvrez avec le deuxième disque de pâte; appuyez sur les bords avec les dents d'une fourchette pour les souder.
9. Badigeonnez avec le 3eme oeuf battu et formez éventuellement des dessins, légérement, avec la pointe d'un couteau.
10. Faites glisser le tout sur la grille du four (préchauffé à 180°C) et faites cuire 25 à 30 min.

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. Mix in vegetable oil and egg until combined. Pour in boiling water and whisk until smooth.
3. Drop dough in balls onto prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
4. Bake in the preheated oven until puffed and golden, about 12 minutes. Allow to cool on the pan for about 5 minutes before transferring onto a rack to cool completely.
5. Beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. Increase speed to high and beat until light and fluffy.
6. Spread about 2 teaspoons of filling onto the bottom of a cookie; top with another similarly sized cookie. Repeat with remaining cookies. Chill for 30 minutes.

Steps

Preheat the oven to 325F. Line an 8.5 x 4.5 inch loaf pan with parchment paper.
Place the butter and honey in a medium saucepan on low heat until the butter is melted. Remove from heat and add the olive oil, milk, and yoghurt, whisking until mixed. Place aside to cool.
In a medium mixing bowl, whisk the flour, ground ginger, baking powder, and baking soda.
In a small skillet, toast the fennel seeds for a few minutes over medium-low heat until they begin to smell nice. Transfer them to a mortar and pestle and crush the seeds. Add the crushed fennel, grated fresh ginger, rum, and candied ginger (if using) to the honey mixture in the saucepan and mix well. Add the eggs to the honey mixture (making sure it isn't hot anymore), beating well.
Add about a third of the honey mixture into the dry mix, whisking gently until just incorporated. Add a second increment of honey mixture and mix well. Finally add the third, the batter will be quite light and not very thick. Be sure not to over-mix. Pour the batter into the parchment paper-lined loaf pan. Bake for about bout 50-60 min in a 325 oven, or until the top is shiny and golden and a knife inserted comes out clean.
Allow it to cool in the pan for about 15 minutes. Then remove and let it cool on a rack for at least another 30 minutes before slicing.

Steps

1. First, beat the egg whites with salt. This makes the dough later very airy and loose.
2. In another bowl, beat the egg yolk with the sugar and vanilla sugar until the sugar begins to dissolve.
3. The melted butter is then stirred into the egg yolk. Make sure that the butter is not too hot.
4. Next, flour and milk are gradually added and thoroughly mixed in. Then fold in the beaten egg whites.
5. Then add 2-3 ladels of the mix in a pan with some butter and cook on low heat for 40-50 seconds.
6. Quarter the pancake and carefully turn over. This is sometimes somewhat tricky, because the dough is still raw.
7. Cook for about 1 minute on the other side before breaking with 2 forks into small pieces.
8. A little powdered sugar on top and serve (vanilla sauce or jam also taste good)

Steps

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess. 

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce. 

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately. 

Steps

Dough
Combine flours, salt, sugar, yeast, and butter. Transfer mixture onto the work surface, and knead for about 8 minutes; until smooth (no extra flour needed). The temperature of the dough should be at 73/80ºF/23/27ºC. Form dough into a tight ball and place in a lightly greased container, wrap up loosely or cover with a wet kitchen towel and let rise for about an hour or until it has doubled in size. Flip over work surface and deflate dough. Fold up corners and shape into a tight rectangle. Place dough onto a previously frozen baking tray line with a silicone mat. Freeze each side for 30 minutes; this will ease the lamination process. Make butter using a freezer bag, or parchment paper. Chill.

Folding Process / Tourage
Leave butter slab out for about 10 min prior folding. The butter should remain cool but supple. The dough and butter must be the same consistency. Flour work surface and roll out dough into a rectangle twice the size of the butter slab. Place butter slab on the dough and fold over. Roll out dough into a 28''/72cm rectangle. Brush off any excess flour and fold in four (double turn/tour double). Wrap up and refrigerate an hour or overnight to rest. Flour work surface lightly and roll out dough into a 28''/72cm rectangle. Sprinkle sugar all over, and fold into thirds (single turn/tour simple). Chill for 30 minutes to rest. Roll out dough into twice its size, and split in half. Chill one half and roll out the other half into a 9x9''https://bruno.b-cdn.net/23x23cm square. Divide sheet into nine 3x3''https://bruno.b-cdn.net/7.5x7.5cm squares – if using English muffin rings, divide into 3.5x3.5'' squares. Fold up the four corners of a square and place each pastry inside a greased and sugared pastry ring. Or, roll up the sugared sheet of dough tightly into a log and cut into 10 swirl portions. Do likewise with the other half of the sheet. Scraps can be baked separately. Let proof pastries until it has doubled in size.

Baking
Bake Kouign-Amann at 350ºF/180ºC for about 35 minutes. Transfer onto a wire rack and let cool. Enjoy!

Steps

Day 1:

1. Slice the kumquats in half lengthwise. Over a bowl covered with a mesh strainer, squeeze the kumquats and rub back and forth between your fingers. This will help loosen the fruit segments from the rind. Remove segments from rind and set both aside.
2. After squeezing, wrap segments and seeds from the mesh strainers in cheesecloth. Slice kumquat rinds into thin strips. Combine cheesecloth bundle, rinds, and kumquat juice all into the same bowl, and add the 2 cups of water. Cover and set aside in refrigerator for at least 12 hours to help soften the kumquat rinds.

Day 2:

1. Put 5 metal spoons in a flat part of your freezer for testing the marmalade at the end of it’s cooking.
2. Put all of previous day's contents (liquid, rinds, and cheesecloth bundle) into a medium saucepan. Add sugar.
3. Bring contents up to a boil over high heat. Reduce to medium high and boil for at least 45 minutes, but it may take longer depending on your heat, pan, and quantity of kumquats. Do not stir during the initial bubbling, but after it starts foaming, stir occasionally to prevent the marmalade from burning.
4. Test the marmalade. Remove it from the heat and put half a spoonful in one of the frozen spoons. Put the spoon back in the freezer for 3 minutes. Then remove and feel the bottom of the spoon. It should feel neither hot nor cold. If still warm continue freezing for another minute or so. Tip the spoon to see if the marmalade runs. If the top layer has set to a jelly consistency it is done. If it runs, continue cooking for another few minutes and test again.
5. When finished cooking, using a stainless steel spoon, skim off any surface foam. Let kumquat marmalade rest for 10 minutes. Pour marmalade into one jar. Wait for a moment to see if rinds float to the top. If so, let marmalade rest for another 5 minutes. If not, then pour kumquat marmalade into the rest of the jars and process according to manufacturer's instructions.

Steps

1. Heat the sugar and milk in a pan for about 5 minutes until the milk is warm—105-115°F—and the sugar has dissolved. Place the yeast into a bowl, pour in half the warm milk, then mix and set aside. Place the remaining milk back on the heat and add the butter. Heat gently for about 3 minutes (be careful not to let the milk boil).
2. Sift the flour and salt into a large bowl and make a well in the center. Add the egg yolks, yeasted milk, and the hot milk. Mix together, drawing in the surrounding flour to make a dough.
3. Tip the dough onto a floured work surface and knead with floured hands for a few minutes until the dough is smooth and elastic. Dust with a little extra flour if the mix is too sticky. Place in a clean bowl dusted with flour. Cover with plastic wrap to keep the dough from forming a skin on top and leave to rise in a warm place for 1-11/2 hours until doubled in size.
4. When the dough has risen, knock it back by giving it a thump and knead lightly on a floured work surface. Roll out the dough with a floured rolling pin to a thickness of about 3/4 inch and shape it into a 9 x 6-inch rectangle. Using a sharp knife, cut the dough into 12 rectangular pillows, then place on a baking sheet lined with parchment paper and leave to rise again for 30-40 minutes until doubled in size. (This will make the doughnuts light and fluffy once cooked.)
5. Meanwhile, make the filling. Put the cream in a pan and mix in the honey to taste. Put the chocolate and butter into a heatproof bowl. When the cream is almost boiling, pour it over the chocolate mixture and stir until well mixed, smooth, and glossy.
6. Combine the remaining sugar with the malt powder in a bowl and set aside. Put the oil in a deep-fat fryer and heat to 340°F, or fill a large saucepan one third full with vegetable oil and heat over medium-high heat until a cube of bread dropped in it sizzles and turns golden brown in 30 seconds. Fry the doughnuts, in batches, for 3-4 minutes until evenly golden brown and cooked through, turning them in the oil once or twice. (You will need to moderate the heat between batches according to whether the doughnuts brown too quickly or too slowly.) Using a slotted spoon, remove the doughnuts from the hot oil and roll in the malt sugar to coat.
7. To fill the doughnuts, spoon the warm chocolate filling into a piping bag fitted with a small plain nozzle. Make sure you pipe the chocolate filling while it's still warm. If it cools down too much, it will set and be difficult to work with. Insert the nozzle into the doughnut and gently squeeze in the filling. Serve right away.

Steps

preheat the oven to 200°C.
beat the butter and sugar together until pale and fluffy, an electric whisk might be easier.
pour in the beaten egg, vanilla extract and buttermilk slowly and continue to whisk hard.
sieve in the dry ingredients and fold into the mixture gently until fully combined.
stir through the marshmallows and chocolate chips then scoop individual teaspoons full of the mixture onto a baking parchment lined tray, leaving plenty of space between each one for them to spread.
bake in the oven for 8 minutes then remove and leave to cool completely.
smear the flat side of half of the whoopies with a thin layer of nutella then stick another whoppie on top, flat side towards the nutella.
dust with some icing sugar to decorate and get your friends and family to tuck in.

Steps

Heat up a deep cooking pot (do not use non-stick or aluminium) and add 3 liters of milk. This is the most difficult step, to reduce the milk. You have to constantly stir the milk and try to use a heavy bottomed pot. Stir the milk every minute or two to ensure it doesn't stick to the bottom. The aim is to get it to a boil then reduce it by half, make sure to keep the flame high to reduce faster (1 L milk usually takes around 40 min)

To make the milk you cake, you can use a metal bowl, a cake tin or a bread loaf tin. Grease the sides of the container with  ghee so that we can take out the cake easily. To get a nice color of the milk cake, we will take a towel and place it on the kitchen counter, place the tin over it and we will wrap it after pouring the milk cake mixture. This will ensure that the heat is trapped for a longer period of time and we will get a nice color

While the milk is reducing, keep checking the consistance of the milk by letting it flow from a flat spoon. Doing it this way will let you know how many granules are there. Once the milk is reduced by half, add the lemo juice and keep mixing to reduce it down. We want to reduce it until it starts bubbling and there's much less moisture.

After cooking the mixture for a few more minutes, it will become very thick in consistancy and very bubbly. Start adding the sugar in small batches, do not add it all at once (it can separate or get chewy). So add a little at a time and mix until it's disolved then add the next batch and so on

Next, start adding the ghee, one spoon at a time and keep mixing it. Now, the aim is to cook this mixture until starts leaving the sides of the pan which will take 10 minutes or so.Keep adding the ghee and stirring constantly

Once the mixture thickens, darkens in color and starts leaving the sides of the pan when we stir it, it's time to transfer it to the tin. Pour the mixture in the tin, even it on top then close the tin with a cover and wrap the towel around it. Keep it for 3-4 hours in room temperature

Use a knif to make sure it separates from the sides of the tin, flip it over and it will be out of the tin. Cut into pieces and serve

Steps

add all ingredients to a large pot on high heat until it boils
turn the heat down to medium-low and simmer for approximately 1 hr (constantly stirring)

Steps

You could either use a baking dish around the dimensions of 9X13 inches or 2 quart deep dish (buram) for this recipe. However, I've found that unlike the deep dish used in the pictures, a shallower rectangle or oval dish produces much better texture. The larger surface area of the wide, shallow dish allows for a greater amount of browning and crunch on top, which ensures crispy, caramelized bites with every mouthful.

1. Adjust the oven rack to medium position and preheat the oven's broiler to 200C/390F.
2. In an oven safe baking dish, break in half 3/4 of the amount of palmiers, and arrange in layers. Set aside the remaining 1/4 of the palmiers. Add in the nuts, if using. I prefer to serve it on the side as not everyone likes nuts.
3. In a medium saucepan, over medium-hight heat, stir together the milk and sugar, until the sugar dissolves, then bring to a boil.
4. Pour the boiling milk mixture over the palmiers.
5. Use the reserved 1/4 amount of palmers to top the surface of the milk-soaked palmiers. This will create an extra crunchy topping.
6. Dot the surface of the dish with spoons of eshta. No need to spread it. If using whipped cream, evenly spread it all over to cover the entire surface of the dish.
7. Place the dish under the oven's broiler until bubbling around the edges and the top turns golden brown; about 10 minutes. Keep a close eye over it as it might brown in less time.
8. Serve right away, hot with assorted nuts on the side (if you haven't already added them in the dessert before baking)

Steps

1. place the sugar, egg yolks and passion fruit puree into a medium pan set over medium heat to start the curd.
2. whisk the mixture constantly until the curd thickens enough to coat the back of a spoon.
3. take the pan off the heat and allow to cool for five minutes then add in the butter, stirring to combine.
4. pour the curd into a jar and chill in the fridge until needed.
5. peel and and dice the bananas.
6. place the butter and sugar into a medium frying pan and cook over medium heat until the butter is melted and the sugar is dissolved.
7. add the bananas and cook for a couple of minutes.
8. transfer the bananas into a bowl and set aside.
9. preheat the oven to 200ºC and lightly grease a 12-cup muffin pan.
10. sprinkle the work surface with a little caster sugar and roll out of the puff pastry so that it is about 2mm thick.
11. cut out 12 10cm rounds of pastry and press these into the prepared pan, chill in the fridge for 15 minutes.
12. prick the base of each tart with a fork and line with a piece of parchment paper, weighing down with baking beans or rice.
13. bake in the preheated oven for 15 minutes, then remove the parchment and beans and bake for a further 5-8 minutes or until golden.
14. half fill the cooled tartlets with caramelised bananas and top with passion fruit curd. sprinkle the tarts with a layer of caster sugar and, using a blowtorch, caramelise the sugar. (These tarts are perfect eaten straight away but i prefer them after they have chilled for a few hours.)

Steps

Start by making a Sugar syrup:

1. Drop 180g of sugar into a small/medium size pan and add 300ml of water; stir well and turn on the heating to bring to a boil;
2. Let it boil on medium low heat for about 15min. The syrup should be ready when it starts producing a lot of bubbles;
3. At this point, turn off the heating and put aside to cool down.

The Custard:

1. Drop 250ml of single cream into a medium size pan and add 1 cinnamon stick, the rind of ½ lemon and ½ tsp (2.5ml) of vanilla extract. Mix it all well and heat up on medium heat for about 5 min;
2. Once the cream has warmed up a bit add the sugar syrup. Then leave it on medium heat until it starts boiling;
3. Meanwhile, mix the eggs with approx. 50ml of milk and 1tbsp of cornflour. Mix it well making sure the cornflour is fully dissolved;
4. Once the sugared cream starts boiling add the milk, eggs & cornflour mix you’ve just prepared. Pour it slowly while stirring at the same time (this is to avoid turning it into scrambled eggs);
5. Keep string the custard until it thickens slightly (it should only take a couple of minutes);
6. Finally, remove the lemon & the cinnamon, turn off the heat and put aside to cool down.

Cooking the Pastéis de Nata:

1. Pre-heat the oven at 220 ºC / 425 F / Gas mark 7;
2. Roll the pastry sheet and cut it into 12 equal parts;
3. Spread butter over a 12 cup muffin tray and add the pastry parts to each cup making sure you shape the pastry to the cups as thin as possible; then use a glass to remove any excess pastry from the borders;
4. Fill each cup with custard, place the tray in a pre-heated oven at 220 ºC / 425 F / Gas mark 7 and cook it for approx. 18 minutes

Steps

1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
2. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
3. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
4. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
5. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
2. Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
3. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
4. In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
5. Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Steps

1. Dans une grande casserole à fond épais, porter à ébullition le sirop d'érable et la crème en surveillant d'éviter tout débordement. Laisser bouillir de 3 à 4 minutes puis retirer du feu. 
2. À l'aide d'une mixette, battre le beurre et le sucre. Ajouter les oeufs et battre environ 2 minutes. Mélanger la farine, la poudre à pâte et le sel. Incorporer les ingrédients secs à la préparation aux oeufs en alternant avec le lait. 
3. Préchauffer le four à 400 °F. Verser la préparation dans un moule rectangle de (13 X 9 po) et au moins 4 pouces de haut. Couvrir de la préparation de sirop d'érable et cuire au four pendant 30 minutes.

Steps

1. In a large bowl, combine butter and sugars, and blend until smooth. Add eggs and vanilla, and beat until completely incorporated. Add flour and baking powder, and stir until dough is well mixed. Refrigerate for at least 1 hour.
2. In a saucepan, bring syrup and cream to a boil, stirring often. As soon as it reaches the boiling point, remove from heat, add salt and let cool until tepid, then refrigerate for 1 hour.
3. Preheat oven to 450F. Place 6 oven safe, 5 oz. ramekins on a foil-lined baking sheet and spoon a couple tablespoons of maple mixture into the bottom of each. Divide dough evenly among ramekins by loosely packed tablespoons. Slowly pour remaining maple mixture over dough {it will sink into the holes}, then bake 20 to 25 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. Let cool several minutes, then serve with ice cream

Steps

1. Preheat oven to 425 degrees F (220 degrees C).
2. Whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and Chinese 5-spice powder; whisk until thoroughly combined.
3. Fit pie crust in a 9-inch pie plate and crimp edges.
4. Pour filling into the pie shell and lightly tap on the work surface to release any air bubbles.
5. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until just set in the middle, 30 to 40 minutes. A paring knife inserted into the filling, 1 inch from the crust, should come out clean. Allow to cool completely before serving.

Steps

1. Into a wide pot, add 1 L of milk and heat it up and stir to get it to a boil. To curdle the milk, you can use a little bit of lemon juice or vineger. We'll use about 2 tbsp of vineger, add it to a small bowl and add the same amount of room temperature water
2. Once the milk boils, turn off the flame and let it cool for 2 minutes. while the milk cools down get a bowl and place a colander inside and on top of that place a cheese cloth. Start adding the vineger to the milk, little bit at a time and keep stirring it to curdle the milk. 
3. The milk will separate into curdles and whey so our chenna is ready and before collecting it we have to cool it down. For that, add ice cold water on top of the chenna. Once cooled down, pour into the prepared bowl. Pour fresh water on top of the chenna to get rid of the vineger smell.
4. Collect the side of the cheese cloth and start squeezing out all the water from the chenna. Keep it aside for around 10 min
5. Meanwhile, prepare the rabdi. In a small pot, add 500 ml of milk. While it is heating add the saffron, the cardamom powder, and chopped nuts. Mix everything and stir for about a minute. Keep stirring until it gets to a boil and cook for 2-3 minutes. Add the sugar and cook for further 5 minutes. Turn of the flame and set aside
6. In a wide pot, add the 2 cups of sugar, 6 cups of water and stir and bring to a boil and prepare the rasgulla
7. To prepare the rasgulla, take the chenna out of the cheese cloth and place on tray and start kneeding with your palm until gets very smooth. Keep kneading for 5-10 minutes until it comes together and gets very smooth. Add 1/2 tsp of corn flour and mix it in (kneed for 2-3 minutes). Divide the mixture into 10 balls, then one by one place between your palsma and roll into a ball then flatten into a thick disc
8. Add the rolled rasgulla to the boiling syrup and cook for about 15 minutes on high flame (you can cover in the meantime). After 3-4 minutes you can turn them while they're boiling. After 15 mintes they will be cooked and will double in size, so turn of the heat and let them rest in the hot syrup for about 5 minutes
9. To stabalize the rasgullas, add ice cubes to a large bowl and add then pour in 6-7 ladles of syrup. Take the rasgullas out from the hot syrup and into the cold syrup and leave for about 13 minutes. This way they will get stable and remain spongy
10. Take the rasgullas one by one and squeeze between your fingers to get rid of the excess syrup and then add to the rabdi. Leave in there for at least 4 hours before eating

Steps

1. Make the pistachio base: Grind 1/2 cup of the pistachios with 2 tbsp. of the sugar in a food processor. Add the whole milk and purée until smooth and thick. Place this mixture in a saucepan and bring to a simmer. Remove from the heat and allow to cool completely. If there are still chunks of pistachios, you can run it through the food processor a second time if you wish. Fold the other half of the pistachios into this mixture, leaving them whole. Refrigerate until ready to use.
2. Make the vanilla base: Place 1/2 cup of the whipping cream in a small saucepan. Slice the vanilla bean in half and scrape the seeds out. Add the scraped seeds and pod into the saucepan with the cream. Heat the cream to just before it simmers and then remove from heat. Allow to steep for about 15 minutes, then remove and discard the empty vanilla pod. Refrigerate until ready to use.
3. Make the raspberry base: Purée the raspberries and 2 tbsp. of the sugar together in a food processor. If you prefer to remove the seeds, you can strain this mixture over a fine-mesh strainer and discard the solids (this is optional). Stir the vanilla extract into this mixture. Set aside until ready to use.
4. Make the semifreddo base: Beat the eggs, egg yolks, and 2/3 cup sugar in a metal bowl on top of a saucepan with a few inches of gently simmering water (over medium heat). The bottom of the bowl should not touch the hot water. Beat the mixture constantly, preferably using a handheld electric mixer set on its highest speed. After about 4 minutes of beating, the egg and sugar mixture will have thickened, doubled in size, and reached a pale color. When it reads 170° on a thermometer, you can remove it from the heat. Place the bowl into a shallow pan filled with iced water and continue beating for another 3 minutes until the mixture is cool and quite thick. (Don't allow any water to get into the mixture). Whip the remaining 1 1/2 cup of heavy cream until soft peaks form. Once the egg and sugar mixture is fully cooled, incorporate the whipped cream and gently fold the two together until uniform.
5. Divide the semifreddo base equally into 3 parts and fold each third gently into the raspberry base, then the pistachio base, and then the vanilla base. Refrigerate all 3 until ready to use.
6. Line a metal loaf pan (about 9 x 5 x 3") with parchment paper or plastic wrap. For parchment paper, cut two pieces of paper, one for the width and one for the length and criss-cross them on top of each other so there are no folds which would give your semifreddo a crinkled surface. First, pour the vanilla mixture into the pan and freeze until solid, about an hour. Pour the pistachio mixture on top of the frozen vanilla base and freeze for another hour. Finally, pour the raspberry mixture on top of the frozen pistachio base. If you wish, you can sprinkle on some additional whole raspberries before pouring the raspberry mixture, as I did in the video. However, the frozen raspberries can be tricky to slice across and can make the semifreddo slices a little messy. Freeze the whole semifreddo for 4 to 6 hours. This dessert can also be made several days in advance and removed from the freezer when ready to serve.
7. To serve the semifreddo, dip the bottom and sides of the loaf pan in a bit of hot water for a few seconds. Invert it onto a platter and peel off the paper or plastic lining. Cut it with a sharp knife into slices about 3/4 inch thick. (The knife can be dipped in hot water to help the slicing).

Steps

1. Grease a fluted slice tin.
2. Place dates and 2 tablespoons coconut oil in a food processor. Process until they form a paste. Add walnuts and process until combined.
3. Transfer mixture to prepared tin and smooth out to form base of slice.
4. Process avocado, zest, remaining coconut oil, cacao and honey until smooth and combined well.
5. Transfer mixture to tin and spread over base.
6. Sprinkle with bee pollen to garnish. Pop i tin the fridge for 2 hours to set.
7. Slice to serve.

Steps

1. Whip together sugar, salt, vanilla, lemon zest, and egg yolks. Add the softened butter and continue to whip. Then gently fold in the sifted flour with baking powder until homogenized
2. Roll out the pastry between 2 parchment papers as thin as you can. Refrigerate or freeze until cookie dough has hardened
3. Preheat the oven to 375°F (190°C). Remove the parchment from the top. Brush the surface of the dough twice with 2 beaten egg yolks and a pinch of salt. Pre bake for 5 minutes and cut out the cookies using a cookie cutter. 
4. Put cookies back in the oven to finish cooking for about 8 minutes more or until lightly golden brown

Steps

1. Preheat oven to 350°. Toast 1 Tbsp. white sesame seeds and 1 Tbsp. black sesame seeds in a dry medium skillet over medium, stirring occasionally, until fragrant, about 5 minutes.
2. Blend bananas in a food processor to a smooth purée. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Whisk eggs, oil, tahini, and vanilla in a large bowl. Whisk in brown sugar and banana purée until well blended, then whisk in dry ingredients until just combined. Fold in toasted sesame seeds.
3. Scrape batter into a 9x5" loaf pan and sprinkle with remaining white and black sesame seeds. Bake bread until a tester inserted into the center comes out clean, 60–70 minutes. Let cool completely in pan.

Steps

• Place the Softened butter and salt in the bowl of your electric mixer fitted with the paddle attachment, or in a large bowl if whisking by hand and cream until completely smooth. Add sugar and beat until light and fluffy. Add the egg, vanilla and continue beating until homogenized. 
• Mix in half of the the flour until just incorporated and add remaining flour and mix just until it forms a ball. Flatten the pastry into a square, cover with plastic wrap, and refrigerate for an hour or until firm (can be placed in freezer for about 30 minutes). The dough must be completely chilled before being used. The dough can be stored in the refrigerator for 5 days or freeze for months.
• Lightly butter, or spray with a non-stick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
• Use two-thirds of the dough for one tart pan. Dust your work surface with flour and work the pastry until pliable and roll out the dough into a large 1/8-inch (3mm) thick disk. 
• The dough should be souple but cool. Put back in the refrigerator if it is getting too soft. Evenly pat onto the bottom and up the sides of the greased tart pan and trim off excess dough. Gather trimmings with remaining pastry for your next pie. 
• Prick the unbaked pie pastry 6 times lightly with a fork and let rest 30 minutes in the refrigerate or freezer before baking or adding the filling.

Steps

1. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
2. In the bowl of a food processor fitted with a dough blade or a large bowl, combine flour, salt, sugar, yeast with water, and olive oil until dough comes together. On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours.
3. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using.
4. Divide the dough into 2 equal pieces. Cover one half. On a lightly floured surface, roll the other half into a large, thin circle. Spread half of the tahini evenly over the circle. Sprinkle with 1/3rd of the cinnamon sugar. There are two ways to form the dough. One way is to create a hole in the center of the circle. Gently, but tightly, roll and stretch the dough from the center hole towards the outside edges. Cut the rope circle into 4-6 equal pieces. The circle can also be rolled end to end, gently stretched/rolled to increase the length, then cut into 4-6 equal pieces.
5. Gently roll and stretch each piece until it is doubled in length. Coil the rope tightly, end to end, into the shape of a snail. Flatten the coil lightly, then roll into a thin circle 4-5 inches wide, about 1/3 inch thick. Repeat with remaining pieces, then remaining dough half.
6. Place the rolls 1-2 inches apart on prepared baking sheet. Brush the tops with olive oil. If desired, sprinkle with remaining cinnamon sugar and sesame seeds.
7. Bake in preheated oven until golden, 12-15 minutes.

Steps

1. Separate 2 large eggs, put the whites in one bowl and the yolks in another
2. To the yolks add sugar and 1 tbsp of marsala wine. Place the bowl over a pot with water simmering on low and whisk until it's very thick and foamy and creamy (the color will turn pale yellow). This should take around 5-6 minutes
3. Add the mascarpone cheese to the egg mixture along with some vanilla and a tiny pinch of salt. Take the whisk and mix that in very smooth and then set aside
4. In the other bowl, whip the egg whites with a whisk until we have stiff peaks
5. Add half the egg white mixture to the mascarpone mixture and fold that in. Once the first half of the egg whites barely disappears, go ahead and add the rest and stir fold that until it's incorporated
6. To prep the lady fingers, cut them in half to fit in the cups
7. For the final assembly, first put 1 spoon of the mascarpone mixture in the cup and on top of that put 2 coffee soaked halves of the lady fingers - To soak the lady fingers, you only wanna dip them briefly, put them in and turn over a couple of times and then pull them right out - after placing the 2 halves, fill the cup halfway with the mascarpone mixture and then place the rest of the soaked lady fingers vertically on the inside of the glass (the number depends on the size of the glass). Finish off with 2 more on the top and cover with some of the mascarpone mixture. Tap the glass to settle down the mixture and wrap with plastic and refrigerate over night so that the flavors develop.
8. The next day take out the cups, remove the plastic and cover with a dusting of cocoa over the top and some dark chocolate shavings

Steps

Préchauffez votre four à thermostat 5/6 (165°C).

Faites fondre le beurre et laissez-le refroidir.

Battez les blancs d'oeufs avec le sucre sans faire monter.

Puis, ajoutez-y la farine et le beurre fondu (j'utilise un batteur électrique pour gagner du temps).

Sur la plaque du four garnie d'un papier de cuisson beurré et fariné, déposez des petits tas (l'équivalent d'une petite cuillère à café) assez espacés. Étalez ces petits tas avec le dos de la cuillère.

Parsemez d'amandes effilées.

Faites cuire 10 min au four à thermostat 5/6 (165°C). Les tuiles doivent être dorées sur les côtés.

Retirez les tuiles et placez-les sur un rouleau à pâtisserie pour leur donner une forme bombée.

Pour cette recette, l'idéal est d'utiliser une plaque de cuisson en silicone.

Pour donner la forme arrondie aux tuiles, j'enroule directement la plaque souple sur le rouleau à pâtisserie et je laisse refroidir.

Il faut seulement faire attention en retirant les tuiles, car elles se brisent facilement.