Whipping

milk (about 240 ml) • sugar (about 200 grams) • vegetable oil (about 240 ml) • cocoa powder (about 60 grams) • eggs • all-purpose flour (about 125 grams) • baking powder (about 1 teaspoon or 5 grams) • mascarpone (125 grams) • heavy cream, very cold (125 grams) • powdered sugar (30 grams)

baking chocolate (200 g) • eggs • granulated sugar (120 g) • unsalted butter (about 4.5 oz or 130 g) • all-purpose flour (190 g) • low-fat milk (80 g) • baking powder • fleur de sel (or sea salt) • chocolate (100 g) • butter, cut into pieces (30 g) • heavy cream, 15% fat (100 ml) • heavy cream, 30% fat (400 ml) •

sugar (light brown sugar) (100 g) • eggs • all-purpose flour (80 g) • salt • butter (30 g) • vanilla bean (optional) • of a jar raspberry jam • mascarpone cream for whipping (400 ml) • raspberries, fresh or frozen (50 g) • light brown sugar • vanilla bean (optional) • strawberries •

fresh figs, • spring honey, • large meringue from your local bakery, • egg yolks, • milk (about 400 ml), • sugar (about 40 grams), • cornstarch, • heavy cream (about 150 ml), • powdered sugar (about 20 grams), • little grated tonka bean (optional)

Financier Cake • powdered sugar (100 g) • all-purpose flour (50 g) • baking powder (2 g) • salt • almond flour (50 g) • Zest of 1 orange • gingerbread spice mix (5 g) • unsalted butter (75 g) • honey (10 g) • egg whites (about 3 large, 100 g) • heavy cream, 30% fat (100 g) •

all-purpose flour (about 380 grams) • water (about 150 ml) • eggs, whites and yolks separated • active dry yeast (about 3 grams) • sugar (about 80 grams) • honey • vegetable oil (about 60 ml) • Zest of 1 lemon • Zest of 1 orange • heavy cream (about 350 ml), 35% fat • powdered sugar, plus extra for serving

eggs (3 whole eggs and 2 yolks) • flour (about 16 grams) • shredded coconut (about 12 grams) • light brown sugar (about 100 grams) • dark chocolate (about 150 grams) • unsalted butter (about 165 grams) • heavy cream, 35% (about 200 ml)

unsalted butter, softened (40 grams) • packed light brown sugar or cane sugar (50 grams) • all-purpose flour (50 grams) • pink food coloring • whole milk (50 grams) • water (50 grams) • unsalted butter (45 grams) • salt • sugar • plus 1 tablespoon all-purpose flour (55 grams) • large eggs, lightly beaten (about 100 grams) • mascarpone cheese (250 grams) •

For 2 large Paris-Brest pastries • Choux Pastry: • eggs • water (250 ml) • unsalted butter (100 g) • all-purpose flour (150 g) • salt • Filling for 1 large Paris-Brest: • heavy cream, at least 30% fat (250 ml) • vanilla sugar (or 3 tablespoons vanilla sugar) • fresh strawberries

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)

eggs • sugar (40 grams) • all-purpose flour (80 grams) • Carambar candies • heavy cream (200 ml) • unsweetened cocoa powder (15 grams) • butter (10 grams) • heavy whipping cream (300 ml) • vanilla sugar • whipped cream stabilizer

purslane • yellow onion • thyme • potato (about 5 oz / 150g) • milk (250g) • light sour cream (about 7 fl oz / 20 cl, 5%) • Hazelnut or pistachio oil • Roasted peanuts • fresh goat cheese (200g) • heavy cream (about 7 fl oz / 20 cl, 30%) • Salt and pepper

heavy whipping cream (400 ml) • raspberry purée (200 g) • powdered sugar (50 g) • gelatin

eggs • sugar (125 g) • all-purpose flour (125 g) • mascarpone (500 g) • cold heavy cream (300 g) • powdered sugar (150 g) • strawberries (500 g) • passion fruit • Strawberries • Passion fruit • Edible flowers

almond flour (200 grams) • powdered sugar (200 grams) • large egg whites (about 150 grams) • granulated sugar (200 grams) • powdered food coloring • heavy cream (200 ml) • granulated sugar (30 grams) • vanilla extract

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)

graham crackers or speculoos cookies • heavy whipping cream (1000 ml) • sugar (125 ml) • milk (65 ml) • instant espresso powder (divided) • unsweetened cocoa powder • vanilla extract

heavy whipping cream • sweetened condensed milk • peppermint essential oil • Green food coloring or mint syrup • chopped chocolate chips

smoked salmon • cucumber • heavy cream • fresh goat cheese • lemon juice • fresh or dried chives

Fat-Free Sponge Cake (see previous recipe) • Fat-Free Pastry Cream (see previous recipe) • egg whites • sugar (20 g, adjust to taste) • all-purpose flour (40 g) • cornstarch (20 g) • fat-free milk (250 ml) • split vanilla bean or vanilla extract • applesauce (20 g) • turmeric • powdered gelatin • Fat-Free Plant-Based Whipped Cream (see previous recipe) •

self-rising flour (110 grams) • powdered sugar (150 grams) • eggs • baking powder (about half a packet) • mild olive oil • Powdered food coloring • dark chocolate (100 grams) • Nutella or other chocolate hazelnut spread (150 grams) • heavy cream, 35% or 40% (about 1 cup/250 ml, divided) • mascarpone (250 grams) • heavy cream, at least 35% (500 ml) • powdered sugar (60 grams) •

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

heavy whipping cream (200 ml) • powdered sugar (150 g) • whipped cream stabilizer • butter (40 g) • plain tea biscuits or graham crackers (200 g) • gelatin • frozen mixed berries (600 g) • mint leaves (for garnish) • lemon (juice only) • granulated sugar (50 g)

ripe mango • eggs • lime • + 3 tablespoons sugar (30 g + 35 g) • vanilla bean • heavy whipping cream (250 ml)

For the sponge cake: • eggs • granulated sugar (about 62.5 grams) • vanilla sugar • all-purpose flour (about 15 grams) • cornstarch (about 35 grams) • baking powder • salt • For the strawberry sauce: • strawberries (about 300 grams) • Juice of 1/2 lemon • granulated sugar (about 50 grams) •

water (40 g) • whole milk (40 g) • unsalted butter (40 g) • all-purpose flour (40 g) • large eggs • vanilla extract (4 g) • sugar (3 g) • salt (2 g) • white chocolate (100 g) • heavy cream (60 g) • gelatin • vanilla extract (4 g) •

small apples, • eggs, • whole milk (about 500 ml; buttermilk can be used), • almond butter (about 125 grams), • light cane sugar (about 125 grams; vanilla cane sugar can be used), • vanilla sugar, • salt, • Calvados (optional),

silken tofu, drained (about 400 g) • sweetened chestnut cream (about 200 g) • agar-agar • For the meringue • aquafaba (or 1 egg white) • drops of lemon juice • granulated sugar (about 40 g) • powdered sugar (about 40 g) • cornstarch • cocoa powder • For decoration • very cold sweetened chestnut cream

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) •

eggs • sugar (200 grams) • Vanilla extract • oil (40 ml) • salt • all-purpose flour (250 grams) • baking powder • whipped cream powder • ice-cold water • strawberry yogurt (100 grams) • strawberries (1 kg) • Syrup for soaking