Fluffy génoise-style sponge cake, an ideal base for layered cakes.
Classic pastry cream (crème pâtissière) made with milk, egg yolks and vanilla, ready to fill cakes and desserts.
The classic French custard sauce, a base cream cooked à la nappe. A professional pastry recipe, calculated per 1 litre of milk.
The classic French pastry cream, the base of countless desserts. A professional pastry recipe, calculated per 1 litre of milk.
Thin French-style crêpes, perfect for sweet or savory fillings.
The simplest raw meringue, the base for dried meringues. A professional pastry recipe, calculated per ½ litre of egg whites.
A meringue cooked with sugar au boulé, used to cover tarts, mousses and desserts. A professional pastry recipe, calculated per ½ litre of egg whites.
The most solid and firm meringue, whisked over a bain-marie, ideal for decorations. A professional pastry recipe, calculated per ½ litre of egg whites.
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.
The classic French sponge base, whisked over a bain-marie to the ruban stage. A professional pastry recipe, calculated per 32 eggs of génoise.
The classic French shortcrust pastry for tarts and quiches. A professional pastry recipe, calculated per 1 kg of flour.
A warm green herb sauce with butter, capers and anchovies, ideal for serving with meat or chicken.
A classic onion soup, with onions slowly browned in butter, beef stock and gratinated with mozzarella and gruyère cheese.
The classic French tarte aux pommes: a pâte sablée base topped with apple purée and thin slices arranged in a rosette, glazed with apricot.
