Espresso

low-fat milk (900 ml) • espresso (use your preferred capsules or brewed espresso) • agar agar • vanilla sugar (homemade with Madagascar vanilla beans, if available) • granulated sugar

all-purpose flour (180 grams) • unsalted butter, softened (100 grams) • granulated sugar (90 grams) • almond flour (40 grams) • cornstarch (20 grams) • finely ground good-quality coffee (10 grams) • large egg • fine salt • heavy cream (280 milliliters) • espresso (60 milliliters) • granulated sugar (70 grams) • large egg yolks •

11x11-inch (28x28 cm) baking pan • dark chocolate (140 g) • milk (30 g) • instant espresso powder (20 g Nescafe Espresso) • egg yolks • sugar (40 g) • egg whites • sugar (60 g) • salt (1 g) • Chocolate Hazelnut Cream: • dark chocolate (60 g) • heavy cream (50 g) for the ganache •

graham crackers or speculoos cookies • heavy whipping cream (1000 ml) • sugar (125 ml) • milk (65 ml) • instant espresso powder (divided) • unsweetened cocoa powder • vanilla extract

mini chocolate crêpes (you can find the recipe in one of my posts) • ladyfinger cookies • Greek yogurt (about 100 grams) • sweetener of your choice • vanilla extract • espresso • unsweetened cocoa powder

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

large eggs • egg yolks • egg whites • sugar (80 grams) • sugar (20 grams) • all-purpose flour (50 grams) • dark chocolate (200 grams) • heavy cream (200 ml) • hot espresso • sugar (20 grams) • unsalted butter (200 grams) • powdered sugar (80 grams) •