Rum

all-butter puff pastry • toasted almond flour (120 g) • unsalted butter, softened (120 g) • sugar (120 g) • eggs • cornstarch (20 g) • rum (10 g) • milk (100 g) • egg yolks • granulated sugar (50 g) • cornstarch (10 g) • unsalted butter (15 g) •

eggs • all-purpose flour (about 120 grams) • granulated sugar (about 120 grams) • powdered sugar (about 50 grams) • salt • unsalted butter (about 15 grams) • eggs (use only the whites; I made lemon curd with the yolks) • granulated sugar (about 340 grams) • vanilla ice cream (about 1 liter) • espresso coffee • small glass of rum

sponge cake • Rum raisin ice cream • egg whites • Powdered sugar • Granulated sugar • Candied fruit for decoration • Rum

eggs • almond flour (about 60 grams) • milk (about 500 ml) • melted butter (about 40 grams) • sugar (about 20 grams) • Rum flavoring or 3 tablespoons rum • salt (optional) • all-purpose flour (about 160 grams)

milk (300 ml) • butter (30 g) • large egg plus 1 egg yolk • granulated sugar (150 g) • vanilla bean • rum • all-purpose flour (75 g)

grenadine syrup (120 ml) • orange juice (120 ml) • rum (60 ml) • lemon juice 🍋🍋‍🟩 (60 ml) • Granulated sugar for decorating the • grenadine for decorating the glass • Mint leaves for decoration

Pink Lady apples (or similar, homegrown if possible) • all-purpose flour (about 175 grams) • granulated sugar (about 130 grams) • vanilla extract • eggs • baking powder (about 2 1/2 teaspoons) • thick sour cream (about 150 grams) • unsalted butter (about 95 grams) • dark rum • light brown sugar

For the mango sorbet: • fresh mango (about 400 grams) • water (about 50 grams) • water (about 150 grams) • granulated sugar (about 150 grams) • For the crêpes – Paul Bocuse’s recipe, a real treat: • all-purpose flour (about 250 grams) • granulated sugar (about 15 grams) • salt • unsalted butter, melted (about 50 grams) • low-fat milk (about 500 grams) • large eggs •

For the crust: • all-purpose flour (250 grams) • powdered sugar (90 grams) • large egg • almond flour (30 grams) • salt (2 grams) • unsalted butter, softened (130 grams) • For the frangipane cream: • almond flour (150 grams) • powdered sugar (150 grams) • unsalted butter (150 grams) • large eggs •

pitted prunes (300 g) • rum (15 ml) • boiling water (200 ml) • eggs • all-purpose flour (215 g) • cane sugar (100 g) • whole milk, preferably (650 ml) • Powdered vanilla

eggs • milk (about 500 ml) • butter (about 10 grams) • flour (about 125 grams) • sugar (about 125 grams) • rum • powdered sugar • salt

granulated sugar (200 grams) • large pears • granulated sugar (150 grams) • unsalted butter (100 grams) • all-purpose flour (125 grams) • eggs • dark rum (3 teaspoons) • baking powder • Butter for greasing the pan

puff pastry, well chilled • egg yolks mixed with a little milk for brushing • eggs • sugar (50 grams) • cornstarch (25 grams) • milk (250 ml) • vanilla bean • egg yolks • almond flour (125 grams) • unsalted butter, softened (125 grams) • granulated sugar (100 grams) • capful of rum •

all-purpose flour (250 g) • sugar (175 g) • whole milk (1 L) • eggs • pitted prunes (150 g) • orange blossom water or rum (80 ml) • butter (20 g) • Tea for soaking

puff pastry • dark chocolate (100 g) • almond flour (200 g) • unsalted butter (100 g) • light brown sugar (70 g) • large eggs • rum • Vanilla extract • egg yolk

peaches • egg • cornstarch (25 grams) • almond flour (20 grams) • milk (100 ml) • vanilla rum (0.5 cl) • vanilla extract (0.5 cl) • light brown sugar (20 grams) • Honey,

black cherries, such as Burlat (about 500 grams) • eggs • all-purpose flour (about 75 grams) • sugar (about 100 grams) • sugar for the baking dish, if not using parchment paper (about 20 grams) • powdered sugar for topping • milk (about 350 ml) • heavy cream (about 150 ml) • rum or kirsch

ladyfinger cookies • chestnut cream (about 350 grams) • heavy cream, 30% fat (about 200 ml) • mascarpone cheese • powdered gelatin (about 8 grams) • candied chestnuts (marrons glacés) • candied orange peel (orangettes) • meringue cookie • orange marmalade • coffee • rum (about 50 ml) • unsweetened cocoa powder

semi-whole grain rice flour (220 grams) • chestnut flour (30 grams) • eggs • gluten-free baking powder (5.5 grams) • muscovado or rapadura sugar (100 grams) • plant-based margarine, 79% fat (100 grams) • very ripe bananas • vanilla extract • spiced rum (optional) • very ripe banana

puff pastry (if you don't want to make it from scratch, I highly recommend ordering it from your local bakery) • almond flour (150 grams) • unsalted butter, softened (120 grams) • coconut sugar (90 grams) • large eggs (about 90 grams) plus 1 egg yolk for brushing • cornstarch (15 grams) • salt • Optional: 1 teaspoon rum, almond extract, or orange blossom water • For a lighter version, you can replace half of the filling with the same amount of applesauce! • Syrup: • sugar (60 grams) • water (50 mL)

pie crust • apples (depending on size) • pears • apricot jam (about 40 grams) • capful of rum (about 1 tablespoon or 15 ml) • granulated sugar or light brown sugar • butter (about 20 grams)

pollock fillet • risotto rice (about 65 grams) • mushroom bouillon powder • ground turmeric • shallot • sprigs of Vietnamese coriander (rau răm) • ground black pepper

all-purpose flour (about 250 grams) • eggs • buttermilk (about 500 ml) • vanilla extract • vanilla sugar • capful rum (optional) • Butter • salted caramel sauce per crêpe • banana, sliced • pistachio cream per crêpe

eggs • sugar (60 g) • vanilla sugar • all-purpose flour (100 g) • milk (50 g) • neutral oil (such as vegetable or canola) (40 g) • vanilla extract • rum

milk (about 500 ml) • butter (about 50 grams) • granulated sugar (about 250 grams) • all-purpose flour (about 125 grams) • whole eggs • egg yolk • rum • vanilla extract

large eggs • sugar (about 125 grams; I usually use 1/2 cup or even a bit less, adjust to your taste) • all-purpose flour (about 125 grams) • whole milk (1 liter) • vanilla sugar • pitted prunes (250 to 500 grams, adjust to your taste) • little dark rum to soak the prunes before making the recipe

granulated sugar (about 143.5 grams) • water (about 106.6 grams) • Raspberry liqueur • Or kirsch • Or rum

sugar (180 g) • heavy cream (100 g) • salted butter (80 g) • sea salt flakes • all-purpose flour (170 g) • sugar (170 g) • melted salted butter (63 g) • eggs • rum (10 g) • sea salt flakes (5 g)

For the sponge cake: • eggs • sugar (about 125 grams) • all-purpose flour (about 125 grams) • baking powder (about 6 grams) • For the filling: • dark chocolate (about 200 grams) • ice cream, any flavor (about 500 grams) • egg whites • granulated sugar (about 300 grams) • water (about 80 ml) • rum (about 80 ml)