The croissant
The croissant The base for viennoiserie made with laminated dough…
The millefeuille
the millefeuille One of the greatest classics of French pastry…
The pastry cream
The pastry cream Undoubtedly, the most commonly used cream in…
The white fondant glaze
The white fondant glaze The specific glaze for éclairs, salambos,…
The pain de gênes
The pain de gênes With almond. Recipe extracted from François…
The mini yule log
The mini yule log Flavors : Vanilla – Kumquat. A…
The puff pastry
The puff pastry 3 types of puff pastry: Inverted /…
The tatin tart
The Tatin tart The revisited tarte Tatin in the style…
The blackberry tart
The blackberry tart Even better with wild blackberries. A recipe…
The almond cream
The almond cream Very useful to protect the bottoms of…
