Kirsch

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)

black cherries, such as Burlat (about 500 grams) • eggs • all-purpose flour (about 75 grams) • sugar (about 100 grams) • sugar for the baking dish, if not using parchment paper (about 20 grams) • powdered sugar for topping • milk (about 350 ml) • heavy cream (about 150 ml) • rum or kirsch

granulated sugar (about 143.5 grams) • water (about 106.6 grams) • Raspberry liqueur • Or kirsch • Or rum

eggs • Fresh figs

Beaufort cheese (about 400 grams) • Comté cheese, preferably young (about 250 grams) • Tomme de Savoie (about 250 grams) • dry white wine from Savoie (about 250 ml) • Kirsch (about 30 ml) • garlic clove • cornstarch • rustic country bread or walnut bread

Beaufort cheese (about 400 grams) • Comté cheese (about 400 grams) • Gruyère cheese (about 200 grams) • dry white wine (about 8.5 fl oz or 250 ml) plus 3 1/2 tablespoons (about 1.7 fl oz or 50 ml) • kirsch (about 2 fl oz or 60 ml) • cornstarch • ground nutmeg

Beaufort cheese (300 g) • Tomme de Savoie cheese (300 g) • Comté cheese (300 g) • garlic clove • dry white wine (300 ml) • nutmeg • clear liquor (such as kirsch) • cornstarch • large French baguette, cut into pieces

garlic • slightly stale French baguettes • young Comté cheese (800 grams) • winter Beaufort cheese (800 grams) • dry white wine (such as Apremont) (300 ml) • kirsch

Sponge Cake: • eggs • sugar (100 g) • all-purpose flour (30 g) • unsweetened cocoa powder (25 g) • Chocolate Mousse: • milk (150 g) • sugar (40 g) • egg yolk • cornstarch (15 g) • dark chocolate (100 g) • heavy whipping cream (175 g) •

all-purpose flour (about 500 grams) • fresh yeast (about 20 grams) • eggs • sugar (about 75 grams) • raisins (about 100 grams) • unsalted butter, softened (about 125 grams) • milk (about 250 ml) • salt (about 5 grams) • kirsch or rum (about 50 ml) • blanched almonds • Powdered sugar • (22 cm) kougelhopf pan

Bavarian Cream Ingredients: • boiling whole milk (240 ml) • egg yolks • granulated sugar (120 g) • gelatin, soaked in cold water • Flavoring: vanilla, kirsch, or rum • heavy cream (240 ml) • strawberries (400 g), reserve a few for decoration • Filling Ingredients: • ladyfinger cookies (or similar crisp sponge cookies) • water (240 ml) • sugar •

kirsch or rum • raisins (about 100 grams) • active dry yeast (about 15 grams) • milk (about 150 ml) • unsalted butter, softened (about 80 grams) • light brown sugar (about 100 grams) • all-purpose flour (about 300 grams) • large egg • whole almonds, unblanched (about 50 grams) • salt • Ganache: • dark chocolate (about 125 grams) •