Shells

fresh or frozen cod (500 g) • peeled shrimp • mushrooms (200 g) • shallot or 1 onion • heavy cream (200 ml) • butter (40 g) • all-purpose flour (40 g) • milk (400 ml) • shredded Swiss or Gruyère cheese (50 g) • olive oil • salt and pepper • parsley •

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)

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

white fish (such as pollock) or other fish (500 g) • broth made with 1 bouillon cube (1 liter) • fresh or frozen mushrooms (300 g) • Shrimp • store-bought empty puff pastry shells (vols-au-vent) • milk (500 ml) • butter (25 g) • all-purpose flour (25 g) • Nutmeg • Salt and pepper • Parsley, dill, etc

boneless, skinless chicken breasts or thighs (about 500 g) • chicken broth made with 1 bouillon cube (1 liter) • fresh or frozen mushrooms (about 300 g) • store-bought empty puff pastry shells (vols-au-vent) • Shredded Swiss cheese (optional) • milk (500 ml) • butter (about 25 g) • flour (about 50 g) • Nutmeg • Salt and pepper • Fresh parsley

canned escargots (drained) • garlic • large bunch fresh parsley • Freshly ground black pepper • flaky sea salt with Espelette pepper (homemade or substitute with regular flaky sea salt and a pinch of cayenne) • escargot shells (washed and reused) • olive oil

For the rice: • rice (about 200 grams) • tomato, chopped • red bell pepper, chopped • onion, thinly sliced • garlic, crushed • tomato paste • Black pepper and salt • oil • For the vol-au-vent: • vol-au-vent pastry shells • shrimp (about 300 grams) •

raw wild shrimp (shells only; see linked recipe for shrimp) • large bunch fresh thyme • large bunch fresh rosemary • whole white peppercorns

Mini tartlet shells made from pie crust • Cream cheese (such as Philadelphia) • Seasonal vegetables (radishes, colorful cherry tomatoes, asparagus tips, carrots, green peas, etc.) • Freshly ground black pepper

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 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)

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 • For the sauce: • oil • flour (40 grams) • nutritional yeast (20 grams) • vegetable broth (500 ml) • Filling: • carrots, diced • large potato, diced • oil • onion, finely chopped • sliced mushrooms (230 grams) •

vol-au-vent pastry shells • fresh or canned mushrooms (about 100 grams) • butter (about 14 grams) • Black pepper / Salt • For the béchamel: • butter (about 30 grams) • all-purpose flour (about 30 grams) • Black pepper / ground nutmeg / salt • milk (about 250 ml) • Cheeses of your choice: • shredded Swiss cheese (about 50 grams) • wedges creamy cheese (such as The Laughing Cow) •

vol-au-vent pastry shells • mushrooms (about 100 grams) • shredded cheese (about 100 grams) • onion • quenelles • Olive oil • butter (about 30 grams) • all-purpose flour (about 40 grams) • milk (about 400 ml)

lobster shell • small tomato • tomato paste • butter (about 20 grams) • flour (about 20 grams) • white wine (about 120 ml) • heavy cream (about 50 ml) • carrot • garlic cloves • shallots • thyme • bay leaf •

potatoes • carrot • dried white beans (such as navy beans or cannellini) • small soup pasta (like ditalini or small shells) • fresh spinach • onion • olive oil • garlic • Salt and pepper • Homemade pesto

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 •

(500 g) fresh cranberry beans (coco rouges) • (500 g) fresh white beans (coco blancs) • zucchini • flat green beans • carrots • chopped garlic • tomatoes • onions • potatoes • fresh basil • Parmesan cheese • olive oil •

boneless, skinless chicken breast (about 300 g) • white button mushrooms (about 100 g) • butter (about 30 g) • all-purpose flour (about 55 g) • heavy cream (about 75 ml) • chicken broth (about 350 ml) • Salt and pepper • Fresh parsley • vol-au-vent puff pastry shells