Battered

semi-whole grain rice flour (about 200 grams) • buckwheat flour (about 40 grams) • tapioca starch (about 10 grams) • melted ghee or melted coconut oil (about 20 grams) • eggs • rice-coconut milk or coconut milk (from a 1-liter carton, about 500 ml)

semi-whole grain rice flour (about 75 grams) • buckwheat flour (about 15 grams) • eggs • pure coconut milk (from a carton) (about 100 ml) • water (about 50 ml) • olive oil (about 15 ml) • Lemon zest, to taste • Chopped dried cranberries, to taste

all-purpose flour (about 250 grams) • fine salt (about 5 grams) • large eggs • vegetable oil (about 5 cl) • milk (about 1/4 quart or 250 ml) • large egg whites • sugar (about 13 grams, if making sweet beignets) • Vegetable oil for frying • Boscop apples

all-purpose flour (about 250 grams) • unsalted butter (about 50 grams) • whole milk (about 500 ml) • water (about 100 ml) • large eggs • granulated sugar • salt

whole wheat flour (100 g) • all-purpose flour (25 g) • milk (120 ml) • water (120 ml) • sea salt • olive oil • egg

all-purpose flour (about 250 grams) • eggs • milk (about 500 ml) • little oil (for cooking)

flour (about 250 grams) • eggs • milk (about 500 ml) • salt or sugar • Butter for cooking

flour (about 250 grams) • eggs • milk (about 500 ml) • melted butter (cooled) (about 50 grams) • salt • little oil or butter for cooking • sugar • vanilla extract or rum, orange blossom water

flour (about 250 grams) • eggs • salt • granulated sugar (about 30 grams) • whole milk (preferably fresh) • melted butter (about 50 grams) • orange blossom water or 3 tablespoons rum

For the chocolate sponge cake: • egg whites • egg yolks • whole eggs • + 7 tablespoons granulated sugar (about 135 g + 85 g) • all-purpose flour (about 85 g) • unsweetened cocoa powder (about 50 g) • Ingredients • Mascarpone cream: • mascarpone cheese (about 125 g) * • heavy cream, 35% fat (about 1 cup or 250 ml) * • granulated sugar (about 65 g) •

raclette cheese (about 200 grams) • ham (regular or smoked for extra flavor) • all-purpose flour (about 120 grams) • milk (about 100 ml) • eggs • baking powder • Salt and pepper

flour (150 grams) • eggs • light brown sugar (40 grams) • milk (100 ml) • almond butter (60 grams) • baking powder • cinnamon

apples • vanilla extract • butter (20 grams) • egg • granulated sugar plus 1 teaspoon (35 grams + 1 teaspoon) • all-purpose flour (35 grams) • milk (about 100 ml)

To poach the pears, you will need: • firm pears (to hold their shape during baking) • water (625 ml) • Zest of 1 lemon • plus 2 tablespoons granulated sugar (225 grams) • vanilla sugar • For the cake, you will need: • plus 1 tablespoon unsalted butter, softened (125 grams) • eggs • plus 1 tablespoon granulated sugar (160 grams) • coconut milk (160 ml) • plus 2 tablespoons all-purpose flour (100 grams) •

Greek yogurt (200 g) • all-purpose flour (170 g) • light brown sugar (110 g; white sugar also works) • eggs • vanilla sugar • unsalted butter (90 g) • heaping teaspoon baking powder • vanilla extract (adjust to taste)

small apples • salted caramel sauce • granulated sugar (about 120 grams) • milk (about 250 ml) • heavy cream (about 250 ml) • eggs • all-purpose flour (about 100 grams) • vanilla extract • Butter (a little for the pan) + extra sugar

Crêpe batter • dark chocolate (70 g) • Heavy cream • Shredded coconut

ripe bananas (plus 1 more for decoration) • all-purpose flour (220 grams) • baking powder (half a packet) • packed light brown sugar (100 grams) • unsalted butter, melted and cooled (100 grams) • eggs • chocolate chips (100 grams) • Chocolate spread of your choice • Chocolate shavings

small apples, • eggs, • whole milk (about 500 ml; buttermilk can be used), • almond butter (about 125 grams), • light cane sugar (about 125 grams; vanilla cane sugar can be used), • vanilla sugar, • salt, • Calvados (optional),

butter (about 90 grams, I use salted) • sugar (about 90 grams) • almond flour (about 80 grams) • buckwheat flour (about 15 grams) • all-purpose flour (about 15 grams) • large egg whites, at room temperature • Blueberries and sliced almonds

garden peaches (about 800 grams, frozen from last summer) • spelt flour (about 180 grams) • granulated sugar (about 80 grams) • unsalted butter (about 75 grams) • eggs • heavy cream (about 200 ml) • 2% milk (about 250 ml) • baking powder • salt

dark chocolate 70% (100 g) • eggs • melted coconut oil (about 1 oz / 30 g) • lupin flour (about 0.35 oz / 10 g)

eggs • sugar (200 grams) • Vanilla extract • oil (40 ml) • salt • all-purpose flour (250 grams) • baking powder • whipped cream powder • ice-cold water • strawberry yogurt (100 grams) • strawberries (1 kg) • Syrup for soaking

rolled oats (30 grams) • rice flour (20 grams) • unsweetened cocoa powder (such as Van Houten) • vanilla sweetener (such as Canderel) or other sweetener • unsweetened applesauce (90 grams) • large egg • baking powder • Almond extract or other flavoring

Almond Cake Base: • eggs • sugar (80 grams) • cornstarch (10 grams) • almond flour (80 grams) • Strawberry Mousse: • gelatin • strawberries (350 grams) • powdered sugar (40 grams) • coconut cream (380 ml)

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

mascarpone, at room temperature (250 grams) • dark chocolate (200 grams) • eggs • powdered sugar (60 grams) • all-purpose flour (40 grams)

white chocolate (100 g) • heavy cream (60 g) • Coffee extract • mascarpone (250 g) • egg yolks • sugar (100 g) • heavy cream (20 g)

large eggs • sugar (about 130 grams) • unsalted butter (about 160 grams) • milk chocolate (about 170 grams) • dark chocolate (about 100 grams) • all-purpose flour (about 300 grams) • baking powder • milk (60 ml) • large pinches fleur de sel de Guérande (or other flaky sea salt) • chocolate chips (about 50 grams)

large eggs • sugar (150 grams) • mascarpone cheese (300 grams) • neutral oil (such as canola or vegetable) (80 ml) • all-purpose flour (180 grams) • shredded coconut (80 grams) • baking powder (1 packet) • salt • vanilla sugar (optional)