Mousse

For the sponge cake: • eggs - 2 whole eggs plus 2 yolks • sugar (100 grams) • all-purpose flour (70 grams) • fresh pears • chestnut cream (150 grams) • mascarpone cheese (120 grams) • heavy cream (200 grams) • vanilla bean seeds

dark chocolate (150 g) • aquafaba (liquid from canned chickpeas) (150 g) • sugar (30 g) • Sea salt flakes

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

Frosted Flakes cereal (about 200 grams) • unsalted butter (about 120 grams) • dark chocolate with whole hazelnuts (about 180 grams) • milk (about 80 milliliters) • egg yolk • egg whites • sugar • salt

Almond Cake Base: • eggs • sugar (80 grams) • cornstarch (10 grams) • almond flour (80 grams) • Strawberry Mousse: • gelatin • strawberries (350 grams) • powdered sugar (40 grams) • coconut cream (380 ml)

strawberry purée (about 350 grams) • powdered sugar • heavy whipping cream (about 340 grams) • gelatin • cookies of your choice (about 200 grams) • melted butter (about 60 grams)

yogurt cake as a base • store-bought peach-mango jam • egg yolks • sugar (about 45 grams) • cornstarch (about 15 grams) • milk (about 150 grams) • gelatin • heavy whipping cream (about 200 ml) • banana • kiwis • Red currants and raspberries

cold heavy cream (about 240 ml) • medium jar chocolate hazelnut spread • For garnish: • Fresh mint

butternut squash purée (about 400 grams) • chocolate (about 180 grams) • plant-based milk (such as coconut, hazelnut, or chestnut) or regular milk (about 200 grams)

corn flakes (about 25 grams) • butter, melted (about 30 grams) • strawberries • eggs • bittersweet chocolate (about 100 grams) • vanilla sugar (about 2 tablespoons)

dark chocolate tartlet shells • American cookie crumbs • clementine juice (about 150 ml) • sugar (about 50 grams) plus 1 tablespoon • powdered gelatin (about 4 grams) • very cold heavy cream (about 250 ml) • clementine for decoration

aquafaba (about 125 grams) • chocolate (about 100 grams) • sugar • (optional) orange zest or a pinch of Espelette pepper, etc

bittersweet baking chocolate (150 g) • very cold soy cooking cream (250 ml)

dark chocolate (at least 50% cocoa) (100 g) • liquid from a can of chickpeas (150 ml) • milk (any plant-based or regular)

FOR THE MOUSSE: • smoked salmon (about 200 grams), cleaned of any brown parts (or use smoked trout—just watch out for any bones!) • gelatin (about 4 grams) • heavy cream (about 125 grams) • chopped dill • Freshly ground black pepper • FOR ASSEMBLY: • mini blinis • smoked salmon or lumpfish roe, for garnish (about 20 grams) • sprigs of fresh dill

silken tofu • vegan chocolate

dark baking chocolate (150 g) • Liquid from one can of chickpeas (aquafaba)

plain yogurt or low-fat cottage cheese (about 250 grams) • dark chocolate (about 200 grams) • all-purpose flour (about 40 grams) • packed brown sugar (about 70 grams) • eggs

bittersweet baking chocolate (150 grams) • sugar (25 grams) • Optional: 1 packet vanilla sugar • salted butter (25 grams) • eggs

dark chocolate (150 g) • almond milk (about 1.7 fl oz or 50 ml) • Liquid from one 14 oz can of chickpeas (aquafaba) • sugar (about 1.8 oz or 50 g)

chickpea liquid (aquafaba) from 1 large can of chickpeas (150 ml) • dark chocolate, 70% cocoa (150 grams) • sugar or agave syrup

chocolate • eggs

eggs • flour (about 120 grams) • plus 1 tablespoon sugar (about 90 grams) • speculoos cookies (about 200 grams) • unsweetened evaporated milk (about 200 ml) • heavy cream (about 200 grams) • whipped cream stabilizer

dark chocolate (about 90 grams) • unsalted butter (about 35 grams) • powdered sugar (about 10 grams) • heavy cream, very cold (about 200 ml) • Cookies and chocolate shavings for decoration • Prepare the cake the day before

Pear Mousse: • fresh or canned pears (about 300 grams) • granulated sugar (about 100 grams) • heavy cream (about 300 ml) • gelatin • vanilla bean seeds • Speculoos Crunch: • speculoos cookies (about 150 grams) • melted butter (about 50 grams) • homemade praline (about 100 grams)

small glass ramekins (like those used for crème desserts) • eggs • vanilla sugar • dark chocolate (200 g) • butter cookies (like langue de chat) • black decorating gel pen (or a piping cone made from parchment paper and melted chocolate) • Crushed Oreo cookies

eggs • dark chocolate (200 g) • water • salt • For topping: • heavy cream (100 ml) • powdered sugar • Cherries

heavy cream (300 ml) • dark chocolate (200 g) • white chocolate (50 g) • powdered sugar (35 g) • cookies (130 g) • unsalted butter (50 g)

heavy cream (about 100 grams) • basil leaves • white chocolate (about 100 grams) • water (about 125 grams) • sugar (about 50 grams) • powdered gelatin (about 2 grams) • dried hibiscus flowers • lime juice (about 50 grams) • Zest of 1 lime • unsalted butter (about 40 grams) • large egg • sugar (about 50 grams) •

white chocolate (200 g) • cold heavy cream (about 200 ml) • egg whites • generous pinch ground hazelnuts • sugar • salt