Makes

frozen broccoli (about 1 kg) • smoked salmon • (about 1 cup/250 ml) béchamel sauce, or make your own for better flavor • Shredded Swiss cheese (or Gruyère), to taste • Salt

For the pistachio cake • ground hazelnuts (100 grams) • powdered sugar (150 grams) • egg whites • granulated sugar (40 grams) • pistachio paste (40 grams) • For the bavarian mousse • raspberry purée (150 grams) • cold heavy cream (200 ml) • granulated sugar (40 grams) • gelatin • whole raspberries •

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)

oat, almond, or soy milk (about 250 ml) • oat, almond, or soy cream (about 15 grams) • cornstarch or tapioca starch (about 15 grams) • unsweetened cocoa powder (about 10 grams) • coconut milk powder (about 8 grams; make sure it's dehydrated coconut milk, not shredded coconut) • 70% dark baking chocolate, chopped (about 35 grams) • crumbled speculoos cookie (dairy-free and/or gluten-free) • To taste: shaved 70% dark baking chocolate • To taste: shaved vegan white chocolate

bread flour (about 430 grams) • flaxseed flour (about 70 grams; grind flaxseeds to make flour) • water (about 300 ml) • active dry yeast (5 grams each) • granulated sugar

Chocolate Pastry Cream: • egg yolks • granulated sugar (60 grams) • cornstarch (18 grams) • all-purpose flour (6 grams) • unsweetened cocoa powder (15 grams) • milk (30 cl) • unsalted butter (30 grams) • Choux Pastry: (makes about 8 éclairs) • water (75 grams) • milk (75 grams) • granulated sugar (3 grams) •

all-purpose flour (250 grams) • eggs • milk (400 ml) • salted butter (40 grams) • all-purpose flour (50 grams) • butter (50 grams) • milk (500 ml) • Salt • Nutmeg • crêpes you just made • The béchamel, slightly cooled • ham, turkey, or chicken, as you prefer •

Makes 14 cream puffs: • water (60 ml) • milk (60 ml) • salt (2 g) • sugar (4 g) • unsalted butter (50 g) • all-purpose flour (75 g) • large eggs • milk (400 ml) • sugar (40 g; divided: 2 tablespoons + 1 tablespoon) • vanilla extract • large eggs •

Ingredients (makes about 30 cream puffs) ▪️For the choux pastry • water (500 ml) 2 tablespoons sugar (30 g) • salt 7 ounces unsalted butter (200 g) • all-purpose flour (350 g) 7 eggs • Sliced almonds • For the whipped cream • heavy whipping cream, very cold (600 ml) • mascarpone cheese • powdered sugar • strawberries (500 g)

mascarpone (250 g) • plum sugar (150 g, see recipe link for how to make) • very ripe bananas • eggs • all-purpose flour (80 g)

pie crust (it's very easy to make your own crust; I'll share a recipe soon) • egg • heavy cream or light cream (120 ml) • leek white (save the green part for soup) • white mushrooms • cremini mushrooms • onion • shallot • garlic clove • milk • Salt • Pepper •

unsalted butter (150 g) • eggs • freshly squeezed lemon juice (160 ml) • powdered gelatin (4 g) • granulated sugar (160 g) • eggs • melted butter (40 g) • granulated sugar (40 g) • all-purpose flour (400 g) • Milk (enough to make a smooth batter, about 3 cups/700 ml) • rum • egg white •

Makes about 70 cookies • eggs • sugar (250 grams) • all-purpose flour (250 grams) • ground anise • baking powder

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)

Makes about twenty macarons • almond flour (about 250 grams) • brown sugar (about 120 grams) • egg whites (about 45 grams) • apricot jam • honey • vanilla extract • almond extract

heavy cream (about 200 ml) • powdered sugar (you can also make it: grind granulated sugar in a blender until you get a fine powder) • capful vanilla extract • almond extract