Sugar paste

chicken breast, • coconut milk • galangal or ginger • lemongrass • Kaffir lime leaves or peel • Mushrooms or porcini mushrooms • carrot • onion • red bell pepper • green onions • Chicken or vegetable broth • brown sugar •

all-purpose flour (75 g) • sugar (200 g) • unsalted butter, softened (110 g) • almond flour (75 g) • vanilla extract • large egg whites • pistachio paste • sliced almonds • Fresh raspberries

egg whites • sugar (20 grams) • powdered sugar (70 grams) • almond flour (90 grams) • chopped hazelnuts • egg yolks • plus 1 tablespoon sugar (60 grams) • cornstarch (25 grams) • milk (250 grams) • butter (25 grams) • gelatin (4 grams) • heavy whipping cream, whipped (100 grams) •

For the mango-passion fruit insert: • mango-passion fruit purée (about 300 grams) • gelatin or 1/2 teaspoon NH pectin • diced mango (about 50 grams) • For the chocolate mousse: • plus 1 tablespoon whole milk (about 90 grams) • plus 1 tablespoon heavy cream (about 90 grams) • egg yolks • dark chocolate (about 190 grams) • gelatin • water (about 35 grams) • sugar (about 100 grams) •

egg whites (about 140 grams) • powdered sugar (about 115 grams) • almond flour or hazelnut flour (about 115 grams) • granulated sugar (about 35 grams) • blanched hazelnuts (about 50 grams) • pear jam (about 130 grams) • gelatin • Ferrero Rocher chocolates • sliced almonds, toasted (about 100 grams) • almond praline paste • granulated sugar (about 70 grams) • whole eggs (about 105 grams) •

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 •

flour (180 g) • unsweetened cocoa powder (20 g) • sugar (50 g) • eggs • baking powder • milk (170 g) • egg white • almond flour (125 g) • powdered sugar (125 g) • dark chocolate (70 g) • milk (45 g)

tender beef (sirloin or rump steak), cut into small cubes (500 g) • soy sauce • oyster sauce • fish sauce • sugar • rice vinegar • ground black pepper • vegetable oil • Juice of 1 lime • salt • black pepper • water •

free-range chicken breasts (about 1 1/2 lbs or 700 grams) • leeks (use only the green parts; see linked recipe for the white parts) • sesame oil • heaping tablespoons miso paste • granulated sugar • mirin • sake • soy sauce • mixed sesame seeds

Sweet Pastry: • unsalted butter, softened (125 g) • plus 1 tablespoon sugar (60 g) • large egg • Vanilla • salt • all-purpose flour (250 g) • baking powder • Custard: • large eggs • whole milk (1 liter) • sugar (100 g) •

flour (about 8 cups or 1 kg) • powdered sugar • salt • baking powder (about 1 teaspoon) • melted margarine (about 2 cups or 500 grams) • egg yolks • Orange blossom water (to bring the dough together) • Honey • date paste (about 1 1/8 pounds) • roasted, ground peanuts (about 3/4 cup) • cinnamon • Turkish halva (about 2 tablespoons), crumbled •

parts flour • part melted butter or clarified butter (smen) • vanilla extract • salt • part orange blossom water • little water as needed • whole almonds for decoration • Honey for drizzling over the dziriettes at the end • parts ground almonds • part granulated sugar • About 4 eggs • vanilla extract •

Whipped Praline Ganache: • milk chocolate (use a high-quality brand) • praline paste • plus 1 1/8 cups heavy cream (110 g + 270 g) • honey (20 g) • Chocolate Tonka Cream Insert: • heavy cream (200 g) • large egg yolks (about 40 g) • sugar (20 g) • milk chocolate (use a high-quality brand) • dark chocolate (use a high-quality brand) • grated tonka bean •

almond flour (60 g) • powdered sugar (100 g) • large egg whites (about 2 oz or 60 g) • granulated sugar (25 g) • matcha (green tea) powder (5 g) • red bean paste for filling

Sweet tart crust • milk (250 g) • egg yolks (about 3 large yolks, 50 g) • sugar (60 g) • cornstarch (25 g) • gelatin • pistachio paste (50 g) • egg whites (about 2 large whites, 50 g) • water (40 g) • sugar (125 g) • Raspberries • Mascarpone whipped cream

small sponge cake, crumbled • buttercream • finely ground almonds • granulated sugar • softened butter • Green food coloring • Red food coloring • Apple flavoring • granulated sugar • water

large egg white (about 35 g) • granulated sugar (about 35 g) • powdered sugar (about 35 g) • salt • drops strawberry flavoring paste

For the sponge cake (11 x 11 inches): • all-purpose flour (70 grams) • granulated sugar (60 grams) • large eggs • green pistachio paste • Whipped cream: • heavy cream, 30% fat (150 grams) • mascarpone (200 grams) • powdered sugar (50 grams) • vanilla extract • Fillings & decorations: • fresh raspberries (200 grams) •

water (125 g) + 1/2 cup milk (125 g) • salt (3 g) • unsalted butter (100 g) • all-purpose flour (150 g) • large eggs • egg for egg wash • Sliced almonds • Powdered sugar (optional) • milk (500 g) • plus 1 tablespoon granulated sugar (120 g) • egg yolks (about 5 large yolks, 80 g) • cornstarch (50 g) •

water (100 g) • milk (100 g) • unsalted butter (90 g) • salt (2 g) • sugar (2 g) • all-purpose flour (110 g) • large eggs (about 200 g) • milk (500 g) • large egg yolks (100 g) • plus 1 tablespoon sugar (120 g) • cornstarch (50 g) • unsalted butter (120 g) •

heavy cream (60 g) • white chocolate, chopped (100 g) • butter (10 g) • powdered sugar (225 g) • almond flour (125 g) • egg whites • salt • granulated sugar (25 g) • pistachio paste

Tonka Mousse Ingredients: • heavy cream (200 grams) • grated tonka bean • sugar (15 grams) • gelatin • For the Hazelnut Cake: • hazelnut flour (90 grams) • granulated sugar (80 grams) • unsalted butter (50 grams) • eggs • all-purpose flour • egg whites •

Choux Pastry: • water (125 g) • milk (125 g) • all-purpose flour (150 g) • unsalted butter (100 g) • large eggs (about 250 g) • salt (5 g) • Praline Mousseline Cream: • milk (750 g) • granulated sugar (200 g) • egg yolks (from about 10-12 large eggs, 200 g) • unsalted butter (375 g) •

white chocolate (200 g) • heavy cream (about 130 ml) • pistachio paste • Green food coloring • almond flour (200 g) • powdered sugar (375 g) • egg whites • granulated sugar (100 g) • Green powdered food coloring • almond extract

red fondant, 1 green fondant, and 1 white fondant • pistachio paste (100 g) • fresh or frozen raspberries (200 g) • heavy whipping cream (30% fat) x 2 (200 ml x 2) • agar-agar (3 g) x 2 • all-purpose flour (120 g) • granulated sugar (120 g) • large eggs • powdered sugar (50 to 100 g) • baking powder (optional) • small pinch of salt

Pastry Cream • all-purpose flour (about 50 grams) • whole cane sugar (about 125 grams) • eggs • egg yolks • praline paste (about 40 grams) • whole milk (about 500 ml) • Choux Pastry • whole milk (about 120 ml) • water (about 140 ml) • unsalted butter (about 100 grams) • whole cane sugar (about 40 grams) •

puff pastry • fresh raspberries (about 125 grams) • sugar (about 120 grams) • unsalted butter, softened (about 120 grams) • almond flour (about 100 grams) • pistachio flour (about 60 grams) • cornstarch (about 20 grams) • green pistachio paste • Amaretto liqueur • large eggs • egg yolk

egg yolks • low-fat milk (155 ml) • cornstarch (15 g) • sugar (30 g) • unsalted butter (70 g) • homemade or store-bought praline paste (80 g) • gelatin or 1/2 teaspoon powdered gelatin (2 g) dissolved in 2 1/2 teaspoons cold water (12 g) • water (125 g) • low-fat milk (125 g) • unsalted butter (110 g) • large eggs, about 1 cup (250 g, weigh to be precise!) • granulated sugar (5 g) •