Category: Cakes


Composition: Joconde sponge coffee butter cream chocolate ganache Joconde Sponge Recipe: 6 pieces whole eggs 150 g almond flour 150 g icing sugar 45 g flour 40 g butter 5 pieces of eggs white Preparation: step 1: put whole eggs, almond flour, and icing sugar in the drummer’s bowl. Step 2: Beat with the mixer

Trio Small buffet

Tiramisu coffee: Coffee syrup:  100 g water 35 g sugar 10 g de coffee powder 10 g de Marsala Preparation: Bring the water to the boil and sugar and boil for 4 minutes until the sugar melts. In the end, add the dehydrated coffee and let cool and add marsala liqueur. Mascarpone Cream: 40 g

Financier Berry Fruits

Financier Cake: 200 g de eggs white 120 g butter 40 g honey 120 g icing sugar 60 g sugar 60 g almond flour 60 g flour Preparation: Mix the icing sugar, caster sugar, almond powder, and flour in a bowl. Heat the butter and honey in a saucepan and pour over the raw egg

Butterfly Chocolate Cake

Milk Chocolate Mousse: 250 g whole eggs 180 g sugar 900 g milk chocolate 1 liter cream Preparation: Pour the sugar with water in a saucepan and bring to a boil. When the sugar begins to boil, which slows slightly, start to control the temperature it is necessary to reach the temperature of 121 °

Trio Small Buffet

Moelleux Chocolate Recipe: 6 pieces whole eggs 255 g butter 300 g dark chocolate 200 g sugar 40 g flour Raspberry fruit Preparation: Step 1: Put in a saucepan the cut butter and the dark chocolate, When the ingredients are melted, add the caster sugar, then the whole eggs beaten Whisk to obtain a homogeneous