Brushing

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 •

brown rice flour (125 g) • amaranth flour (60 g) • cassava flour (30 g) • tapioca starch or potato starch (30 g) • psyllium husk (10 g) • granulated sugar • active dry yeast (8 g) • fine sea salt • maple syrup (40 g) • large egg • peanut oil (25 g) • hot water (about 140 ml) •

chocolate (200 g) • unsalted butter (125 g) • granulated sugar (125 g) • eggs (2 for brushing) • almond flour (125 g) • puff pastry • fève (small trinket for the galette)

rectangular puff pastry, • ham, • sandwich cheese (such as Swiss or American), • egg yolk, beaten, for brushing, • Sesame seeds, for garnish

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)

all-purpose flour (about 500 grams) • active dry yeast (about 10 grams) • warm water (about 300 ml) • salt (about 10 grams) • butter • egg, for brushing • nigella seeds • sesame seeds • rolled oats

all-purpose flour (about 500 grams) • warm water (260 ml) • active dry yeast, heaping • salt • seeds (anise or nigella) • melted butter (40 ml) • egg (for brushing) • Seeds, as needed (for topping)

sifted all-purpose flour (about 500 grams) • granulated sugar (about 100 grams) • large egg, plus 1 egg yolk for brushing • active dry yeast • baking powder • ground anise seeds • ground fennel seeds • turmeric • softened butter • warm water (about 250 ml) • orange blossom water • Lemon zest or orange zest •

skyr (about 150 grams) • all-purpose flour (about 150 grams) • baking powder • chocolate chips (about 100 grams) • egg plus a little milk for brushing

puff pastry • almond cream (about 100 grams) • apricots • egg, for brushing • apricot jam

> For the brioche • all-purpose flour (250 g) • milk (80 g) • granulated sugar (40 g) • large egg + 1 egg yolk for brushing • fresh baker's yeast (10 g) • salt (1 tsp leveled) • orange blossom water • softened butter (75 g) • > For the chocolate diplomat cream • milk (250 g) • egg yolks •

puff pastry • large chicken breast (cut into small pieces) • onion • little margarine • egg for brushing • Mornay sauce • butter (about 25 grams) • all-purpose flour (about 25 grams) • milk (about 200 ml) • Salt, pepper, nutmeg • shredded Comté cheese (about 100 grams) • egg yolk

plain Skyr yogurt • warm milk (30 ml) • all-purpose flour (about 500 grams) • active dry yeast • granulated sugar (80 grams) • eggs plus 1 egg yolk for brushing • salt (3 grams) • vanilla extract • pearl sugar and chocolate chips

all-purpose flour (about 500 grams) • eggs, plus 1 more for brushing • milk (about 220 grams) • instant dry yeast (about 10 grams) or 1 ounce fresh yeast (about 28 grams) • granulated sugar (about 40 grams) • vanilla sugar or 2 teaspoons vanilla extract • salt (about 6 grams) • unsalted butter, softened (about 80 grams)

gluten-free flour blend (300 grams) • granulated sugar (70 grams) • softened butter (60 grams) • to 1/2 cup plus 1 tablespoon warm milk (100 to 120 ml) • eggs plus 1 egg white (reserve the remaining yolk for brushing) • dry yeast (10 grams) • salt • vanilla sugar

flour (about 200 grams), • Greek yogurt (about 200 grams), • baking powder (from 1/2 packet), • chocolate chips, • sugar (pearl sugar if available), • egg yolk mixed with a little milk for brushing

all-purpose flour (250 g) • unsalted butter (110 g) • sugar (100 g) • egg • baking powder (10 g) • ground cinnamon • ground nutmeg • vanilla extract • rum • milk • pineapple jam

For the dough: • all-purpose flour (400g) • milk (100g) • water (100g) • egg (use the white for the dough, the yolk for brushing) • sunflower oil (60g) • plus 2 tablespoons unsalted butter, softened (60g + 2 tablespoons/30g for layering) • granulated sugar (60g) • salt (7g) • fresh yeast (15g) or 2 1/4 teaspoons active dry yeast (7g) • For brushing: 1 egg yolk

sugar (250 grams) • unsalted butter, softened (250 grams) • eggs • all-purpose flour (50 grams) • almond flour (250 grams) • Rum (optional) • puff pastry • egg (for brushing)

Pastry Cream: • milk (250 g) • vanilla powder • egg yolks • sugar (30 g) • cornstarch (20 g) • BRIOCHE: • all-purpose flour (300 g) • egg • warm milk (150 g) • fresh baker's yeast (15 g) • sugar (45 g) •

cauliflower • egg • onion • shredded cheese (25 grams) • grated Parmesan cheese (25 grams) • breadcrumbs (3 grams) • chives • salt • Olive oil for brushing

water (240 ml) • all-purpose flour (150 g) • unsalted butter (100 g) • salt • Ground nutmeg • Black pepper • large eggs • Gruyère cheese, cut into small cubes (150 g) • egg, beaten, for brushing

puff pastry (homemade if you prefer) • unsalted butter, softened (125 grams) • granulated sugar (125 grams) • almond flour (125 grams) • eggs plus 1 yolk for brushing • rum

vegan puff pastry • almond flour (about 250 grams) • coconut sugar (about 150 grams) • oil • vanilla sugar • cornstarch (about 40 grams) • almond extract • soy cream (about 200 ml) • fève (small charm or bean, optional) • little plant-based milk + agave syrup for brushing

homemade puff pastry (or two store-bought puff pastry sheets) • eggs plus 1 egg yolk for brushing • almond flour (140 grams) • unsalted butter, softened (60 grams) • sugar (120 grams) • Rum and/or vanilla extract

Savory Pie Crust: • all-purpose flour (250 grams) • unsalted butter or vegetable shortening (preferably clarified butter) (100 grams) • salt • sugar • very cold water (80 ml) • For the filling: • Spinach • Mushrooms • heavy cream (200 grams) • butter • olive oil •

large egg • large egg yolks • granulated sugar (about 250 grams; I used only 1 cup/200 grams) • unsalted butter, softened but not melted (about 250 grams) • Juice of 1/2 lemon • all-purpose flour (about 500 grams) • large egg yolks, for brushing

For the crust • flour (about 200 grams) • cold butter (about 180 grams) • salt • egg • granulated sugar • cold water • apricots (about 600 grams) • nectarines • granulated sugar • small containers apple-apricot sauce • almond meal •

For the choux pastry • water (240 ml) + 1 pinch salt • butter (80 grams) • all-purpose flour (150 grams) + 2 teaspoons baking powder • egg for brushing and 4 eggs for the dough • milk (480 ml) + vanilla • eggs • sugar (80 grams) • cornstarch (30 grams) • dark rum or Grand Marnier (if you prefer non-alcoholic, add extra vanilla)

sugar (100 g) • almond flour (200 g) • dark rum • eggs • egg (separate the white to add to the recipe, reserve the yolk for brushing) • melted butter (80 g) • puff pastry