The Pecan Pie
The Pecan Pie Quantities are given to make a Ø20…
The bourdaloue tart
The bourdaloue tart A classic of French pastry.Quantities are given…
The thin apple tart
The thin apple tart or “Feuilleté aux pommes” in french….
The Paris-Brest
The Paris-Brest A Philippe Conticini recipe. RECIPE INFO Servings8 Time…
The choux pastry
The choux pastry Technique for achieving a uniform shape. RECIPE…
The puff pastry
The puff pastry 3 types of puff pastry: Inverted /…
The blackberry tart
The blackberry tart Even better with wild blackberries. A recipe…
The shortcrust dough
The shortcrust dough From Jacques Genin RECIPE INFO Servings– Time…
The sweet dough
The sweet dough Very similar to shortcrust pastry, it allows…