Category: Base

Focaccia Bread

INGREDIENTS 800g bread flour 10g tsp. active dry yeast Pinch of sugar 30 Diamond Crystal 5 Tbsp. extra-virgin olive oil Flaky sea salt RECIPE PREPARATION Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed

Gluten-Free Gingerbread House.

Recipe: 70 g butter 70 g molasses 50 g brown sugar 240 g gluten purpose flour 17 g ground ginger 15 g cinnamon 10 g ground gloves 10 g xanthan gum Preparation: Using the templates and cut out the shapes using firm cardboard Beat butter, molasses and brown sugar in a medium bowl with an

Gingerbread cookies

recipe : 70 g butter 65 g brown sugar 1 pieces egg yolk 350 g flour 1 teaspoon baking soda 3 teaspoon ground ginger 50 g molasses Preparation : Preheat oven to 165c . Grease three oven trays. beat butter, sugar and egg yolk in a small bowl with an electric mixer until smooth. Stir


cookies dough Recipe : 70 g unsalted butter 1 pieces egg 70 g sugar 200 g flour 60 g dried currants coconut red color black writing gel royal icing recipe : 2 pieces eggs white 210 g icing sugar 1/2 piece lemon jus Step 1: preheat oven to 165c; line two oven trays with parchment

Lemon-Tart Mango Sorbet

Sweet dough recipe : 300 g flour 170 g butter Salt 30 g egg yolk Water Preparation: Step 1: Arrange flour in a fountain on the work surface. Add the softened butter cut in pieces and the salt. Step 2: Sandblast with your fingertips. Arrange again in a fountain and add the egg yolk. Step 3:

Caramel Sauce

Caramel sauce recipe: 150 g sugar 200g cream Preparation: To make this caramel sauce recipe, start by preparing all the ingredients. In a saucepan, pour the caster sugar with a little water about 50 g and bring to a boil … until you get a blond toffee. The darker the caramel, the stronger the caramel

Meringue Suisse:

Recipe: 150 g sugar75 g eggs white 1 piece of lime zest Preparation: Heat the sugar with the egg whites to 55 c after adding to the mixermix the preparation until a firm meringue at the end add the lime zestto make the meringue like ballscook the meringue at 100 c for one hour.

Exotique-coconut dessert (EXCO).

Pineapple-Mango Cream: 95 g mango puree 95 g pineapple puree 35 g sugar 30 g eggs yolk 2 pieces gelatine sheet 80 g soft butter Preparation: Whisk the yolk and the sugar at least 5 minutes in a saucepan heat the fruit puree after adding the mix of eggs yolk sugar on the puree and

Feuilletine Glace:

Feuilletine Glace Recipe: 1 kg of milk chocolate 150 g hazelnut praline 250 g feuilletine Preparation: Melt the chocolate at 35/40 ° C in a water bath or microwave. and Add the feuilletine, hazelnut praline Mix these two ingredients together. You should know that if you still have this mixture, you can use it again,

Cinnamon Pear Dessert.

Pear Poached in Cinnamon Syrup: 3 pieces pear 1-liter water 250 g de sucre 30 g cinnamon powder 2 pieces of vanilla Preparation: Step 1: In a saucepan, pour the powdered sugar into water and cinnamon, and bring to a boil. step 2: Using a peeler, peel the pears, cut in half and remove the