Carmels

sugar (100 g) • water

salted caramel sauce (about 175 grams) • sugar (about 50 grams) • unsweetened cocoa powder (about 35 grams) • eggs • Sea salt flakes (for garnish)

apples (use homegrown if available) • caramel sauce (homemade if you like) • low-fat milk (about 500 ml) • heaping tablespoons all-purpose flour • heaping tablespoons light brown sugar • sunflower oil • eggs

cream cheese or mascarpone (about 400 grams) • heavy cream (about 200 ml), 30% fat • dark baking chocolate (about 200 grams) • granulated sugar (about 90 grams) • Some speculoos cookies • Decorations of your choice • little milk • Optional: salted caramel sauce (see attached recipe) • For decoration: whole almonds, truffles, chopped hazelnuts, white chocolate • Chocolate bark • Candied orange

sugar (160 grams) • water • whole milk (500 ml) • vanilla beans • eggs • light brown sugar (35 grams)

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

bananas • eggs • Sugar • unsalted butter • heavy cream • oil • all-purpose flour • baking powder • chocolate chips • Salt • plain yogurts

eggs • granulated sugar (170 grams) • vanilla bean • sliced almonds (50 grams, homemade or store-bought) • 2% milk (750 ml) • light brown sugar (50 grams) • lemon • salt • unsalted butter (20 grams)

For the Cream: • milk (1 liter) • sugar (100 grams) • fine semolina (100 grams) • Vanilla + citrus zest + 1 star anise • shredded coconut or raisins • For the Caramel: • sugar (100 grams) + 4 tablespoons water

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)

eggs • egg yolk • unsweetened evaporated milk (100 ml) • milk (400 ml) • caramel Carambar candies

water (30 g) • granulated sugar (80 g) • almond flour (80 g) • large egg whites (about 2 oz or 60 g) • powdered sugar (90 g) • granulated sugar for caramel (80 g) • salted butter (40 g) • heavy cream (about 3.5 fl oz or 100 ml)

granulated sugar (60 g) • milk (135 g) • egg yolk • cornstarch (10 g) • unsalted butter, cut into pieces (75 g) • powdered sugar (50 g) • almond flour (50 g) • eggs, weighed without shells (about 1 large egg + 1 tablespoon) (62.5 g) • melted, cooled butter (10 g) • all-purpose flour (12.5 g) • egg whites (about 2 large egg whites) (62.5 g) • granulated sugar (20 g) •

Dacquoise • egg whites • sugar (60 grams) • almond flour (70 grams) • cornstarch (15 grams) • Caramel Bavarian Cream • milk (400 ml) • egg yolks • sugar (200 grams) • heavy cream (307 ml) • gelatin • salted butter (25 grams) •

granulated sugar (100 grams) • whole milk (280 grams) • egg yolks • cornstarch (20 grams) • unsalted butter (30 grams) • gelatin (2 grams) • granulated sugar (50 grams) • large egg, at room temperature • all-purpose flour (50 grams) • baking powder (2 grams) • unsalted butter (50 grams) • vanilla extract •

cherry tomatoes (about 500 grams) • puff pastry • Olive oil • grated Parmesan cheese (about 50 grams) • balsamic vinegar • Salt, pepper • Herbes de Provence • Garlic powder • light brown sugar • egg yolk

homemade sweet tart crust with banana liqueur and caramel (see tip in link) • very ripe bananas • apples (I used homegrown; see tip in link) • eggs • heavy cream • caramel sauce (homemade; see recipe in link) • heaping tablespoon light brown sugar

homemade vanilla shortcrust pastry with cream and milk (see linked recipe) • golden apples (about 2 kg; use homegrown if available) • cane sugar (about 80 grams) • water (about 240 ml) • lemon (use homegrown if available)

light brown sugar (90 g) • unsalted butter (70 g) • all-purpose flour (90 g) • unsalted butter (110 g) • plus 2 tablespoons all-purpose flour (145 g) • large eggs • salt (3 g) • sugar (15 g) • whole milk (250 g) • sugar (70 g) • water (20 g) • salted butter (30 g) •

petit beurre cookies (about 150 g) • melted butter (about 1.5 oz or 40 g) • gelatin • vanilla bean • milk (about 300 ml) • sugar (about 3.5 oz or 100 g) • egg yolks • heavy cream (about 7 oz or 200 g) • heavy cream (about 5.5 oz or 160 g) • butter (about 2 oz or 60 g) • gelatin • sugar (about 7 oz or 200 g)

caramel Carambar candies • heavy cream (about 500 grams) • egg yolks • Turbinado sugar (or raw sugar),

mascarpone (200 g) • chocolate of your choice (I used caramel chocolate) (200 g) • heavy cream (300 ml) • granulated sugar • powdered sugar • Pralines

milk (1 liter) • large eggs • granulated sugar (200 grams) • vanilla bean or 1 tablespoon vanilla extract • For the caramel: • granulated sugar (150 grams) • Water (enough to cover the sugar)

sugar (100 g) for the custard • whole milk (1 liter) • Vanilla extract • eggs • sugar (100 g) for the caramel

eggs • Vanilla extract • sugar (about 200 grams) • milk (about 720 milliliters) • sugar (about 200 grams) for the caramel

egg yolks • coconut sugar (50 grams) • all-purpose flour (50 grams) • milk (400 mL) • vanilla extract

eggs • flan powder (about 3.5 oz) • milk (1 liter) • Caramel sauce

sugar (100 g) • milk (1 liter) • cornstarch (100 g)

milk (1 liter) • large eggs • sugar (for the custard) (250 grams) • sugar (for the caramel) (200 grams) • water (50 grams) • Vanilla extract, to taste