Thin French-style crêpes, perfect for sweet or savory fillings.
A fluffy sweet bread with a hint of anise liqueur, leavened with a yeast starter and baked until golden.
French brioche bread rich in butter and eggs, with a soft, elastic crumb.
The classic French base dough for profiteroles, éclairs and choux. A professional pastry recipe, calculated for 1 litre of water.
The classic French batter for crêpes. A professional pastry recipe, calculated per 1 litre of milk.
Fluffy waffles made with whipped egg whites for a light, crisp texture.
