Egg shell

puff pastry (500 g) • egg

almond flour (100 g) • powdered sugar (100 g) • granulated sugar (80 g) • egg whites (about 80 g, from 2-3 large eggs) • Food coloring (optional, if you want colored shells)

chocolate (about 1.75 ounces or 50 grams) • coconut oil • eggs • cookies • raspberries • small chocolate Easter eggs

egg white (about 35 grams) • granulated sugar (about 45 grams) • Powdered food coloring • powdered sugar (about 40 grams) • almond flour (about 40 grams)

For the shells: • powdered sugar (205 grams) • almond flour (125 grams) • large egg whites (about 100 grams) • granulated sugar (65 grams) • red powdered food coloring • white chocolate (100 grams) • edible gold sprinkles • For the filling: • chocolate or hazelnut spread (200 grams) • or 3/4 cup speculoos cookie butter (200 grams)

egg whites • granulated sugar (150 grams) • almond flour (150 grams) • powdered sugar (150 grams) • Brown powdered food coloring • heavy cream (200 grams) • granulated sugar • milk chocolate (250 grams) • butter (40 grams)

For the shells: • egg whites (about 75 grams) • extra-fine blanched almond flour (about 200 grams) • powdered sugar (about 200 grams) • food coloring (optional) • For the Italian meringue: • egg whites, beaten to stiff peaks (about 75 grams) • granulated sugar (about 200 grams) • water (about 50 grams)

powdered sugar (240 grams) • hazelnut flour (75 grams) • instant coffee • boiling water • egg whites • granulated sugar • heavy cream (80 ml) • white chocolate (180 grams)

For the yellow macaron shells: • powdered sugar (150 g) • almond flour (150 g) • large egg whites, divided (about 110 g, split into 2 portions of 55 g each) • mineral water (37 g) • granulated sugar (150 g) • small amount of yellow food coloring • For the white macaron shells: • powdered sugar (150 g) • almond flour (150 g) • large egg whites, divided (about 110 g, split into 2 portions of 55 g each) • mineral water (37 g) •

powdered sugar (150 g) • almond flour (90 g) • unsweetened cocoa powder (15 g) • large egg whites (about 2.5 oz or 75 g) • Red food coloring • dark chocolate (125 g) • heavy cream (about 3.5 fl oz or 100 ml) • unsalted butter (35 g)

Ingredients for the macaron shells: • almond flour (about 200 grams) • powdered sugar (about 200 grams) • water (about 50 milliliters) • granulated sugar (about 200 grams) • x 1/3 cup egg whites (about 75 grams each, total 150 grams) • Red food coloring • Ingredients for the cherry ganache: • pitted sour cherries (about 400 grams) • granulated sugar (about 20 grams) • good quality white chocolate (about 300 grams) • Kirsch (or less, to taste)

For the shells: • egg whites (about 130 g) • plus 1 tablespoon sugar (90 g) • almond flour (150 g) • powdered sugar (210 g) • coral pink powdered food coloring (2 g) • For the filling: • smoked salmon • lemon • fresh dill • plain cream cheese (about 150 g)

✔️ For the shells • 🔸 1 cup almond flour (100 grams) • 🔸 1 cup powdered sugar (100 grams) • 🔸 1/3 cup granulated sugar (80 grams) • 🔸 1/3 cup egg whites (about 80 grams) • 🔸 Pink food coloring (preferably powder) • ✔️ For the jam • 🔸 1 1/3 cups frozen raspberries (200 grams) • 🔸 3 tablespoons granulated sugar (40 grams) • 🔸 1 teaspoon pectin (4 grams)

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) •

vol-au-vent pastry shells • veal shoulder (about 800 grams) • boneless skinless chicken breasts • plain quenelles • mushrooms (about 250 grams) • butter (about 60 grams) • all-purpose flour (about 60 grams) • dry white wine (about 1 cup or 250 ml) • heavy cream (about 1/3 cup or 100 ml) • egg yolks • carrot • onion •

Vol-au-vent shells: • puff pastry (500 g) • egg • Filling: • butter (20 g) • all-purpose flour (20 g) • milk (200 ml) • Black pepper, nutmeg, and salt to taste • cream cheese • shredded cheese (200 g) • fève (small charm or bean, optional) • pitted olives of your choice •

white chocolate (200 g) • heavy cream (about 130 ml) • pistachio paste • Green food coloring • almond flour (200 g) • powdered sugar (375 g) • egg whites • granulated sugar (100 g) • Green powdered food coloring • almond extract

Macaron Shells: • almond flour (125 g) • powdered sugar (125 g) • unsweetened cocoa powder (15 g) • egg whites • Italian Meringue: • egg whites • water (40 g) • granulated sugar (125 g) • Ganache: • egg yolks • milk (250 g) •

➢ SHELLS • powdered sugar (200 g) • almond flour (110 g) • large egg whites (about 95 g) • unsweetened cocoa powder • granulated sugar (30 g) • praline • ➢ SCHOKO-BONS GANACHE • Kinder Schoko-Bons (265 g) • heavy cream (110 g) • unsalted butter (22 g)

almond flour (200 grams) • powdered sugar (200 grams) • granulated sugar (200 grams) • water (50 ml) • x 1/3 cup egg whites at room temperature (2 x 75 grams) • Black powdered food coloring • white chocolate (Valrhona or other high-quality brand) (250 grams) • heavy cream (250 grams) • licorice candies, chopped (15 grams)

almond flour (about 200 grams) • powdered sugar (about 200 grams) • granulated sugar (about 200 grams) • water (about 50 ml) • x 1/3 cup egg whites at room temperature (2 x 75 grams) • Powdered food coloring (white used here) • good quality white baking chocolate (about 200 grams) • vanilla powder • grated tonka bean • heavy cream (about 90 grams)

white sugar (100 g) • egg whites (about 2 large egg whites, 75 g) • water (25 g) • almond flour (100 g) • powdered sugar (100 g) • Food coloring • unsweetened cocoa powder (8 g) • hazelnut flour (30 g) • praline chocolate (180 g) • heavy cream (180 g)

almond flour (125 grams) • powdered sugar (225 grams) • large egg whites (about 100 grams) • granulated sugar (25 grams) • Red powdered food coloring • unsweetened cocoa powder (5 grams) • fresh or frozen raspberries, whole or broken up (210 grams) • large eggs • gelatin • granulated sugar (100 grams) • cornstarch (10 grams) • unsalted butter, cut into pieces (140 grams) •

large egg whites, at room temperature • superfine sugar (50 grams) • powdered sugar (225 grams) • almond flour (100 grams) • mascarpone cheese (250 grams) • heavy cream, 30% (about 3.5 fl oz or 100 ml) • vanilla sugar • powdered sugar (75 grams) • Shredded coconut (as desired)

powdered sugar (80 g) • food coloring (15 g) • almond flour (80 g) • granulated sugar (90 g) • egg whites, at room temperature (75 g) • granulated sugar (40 g) • butter (30 g) • raspberry purée (70 g)

chocolate (125 g) • heavy cream (75 g) • butter (5 g) • egg whites (about 80 g) • sugar (80 g) • almond flour (100 g) • powdered sugar (100 g) • unsweetened cocoa powder (5 g)

egg whites • granulated sugar • powdered sugar • almond flour • hazelnut flour • mascarpone • white chocolate • heavy cream (about 5 cl)

heavy cream (about 200 grams) • white chocolate (about 320 grams) • vanilla beans • water (about 80 grams) • sugar (about 250 grams) • large egg whites (about 100 grams) • almond flour (about 250 grams) • powdered sugar (about 250 grams) • large egg whites (about 100 grams) • vanilla bean