Extract

Bake at 350°F (180°C) • Convection oven for 20–25 minutes • all-purpose flour (250 grams) • unsalted butter (125 grams) • large egg • sugar (125 grams) • Vanilla extract • Lemon zest • non-dairy heavy cream (300 grams) • Vanilla extract • sugar • (about 1 teaspoon) powdered gelatin (3 grams) •

ricotta (170 g) • plain unsweetened yogurt (150 g) • vanilla extract • sugar (60 g) • eggs • baking powder (6 g) • cornstarch (75 g) • Fresh blueberries • Chopped dark chocolate (use leftover chocolate eggs if you have them) • Fresh blueberries • Powdered sugar

rice flour (330 grams) • sugar (130 grams) • Grated orange zest • unsalted butter, cold and cut into pieces (170 grams) • eggs • salt • vanilla sugar or 1 teaspoon vanilla extract • gluten-free baking powder (optional) • eggs • sugar (80 grams) • rice flour (80 grams) • Grated orange zest •

rice (150 grams) • milk (500 ml) • lemon (zest, grated) • orange (zest, grated) • maple syrup (55 ml) • rice flour (40 grams) • ground cinnamon • turmeric • ricotta cheese (250-300 grams) plus 1 tablespoon maple syrup (about 20 grams) • plus 1 tablespoon sugar (90 grams) • plus 1 tablespoon vegetable oil (90 grams) • plus 1 tablespoon milk (90 grams) •

For the shortcrust pastry • all-purpose flour (about 330 grams) • vegetable oil (about 100 grams) • eggs • sugar (about 130 grams) • baking powder • salt • vanilla extract • For the pastry cream • milk (about 250 ml) • large egg • all-purpose flour (about 20 grams) •

all-purpose flour (about 300 grams) • large egg • egg yolk • unsalted butter (about 125 grams) • vanilla powder (or 1 teaspoon vanilla extract) • sugar (about 75 grams) • baking powder (about 5 grams) • strawberry jam (about 200 grams) • Powdered sugar, • parchment paper • round cake rings (one large, one small) • stand mixer •

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

all-purpose flour (about 300 grams) • large egg • egg yolks • granulated sugar (about 100 grams) • baking powder • unsalted butter, softened (about 135 grams) • vanilla extract • salt • dark chocolate chips (about 100 grams) • Williams pears • powdered sugar (about 100 grams) • whole milk ricotta cheese (about 500 grams) •

ladyfingers • water (240 ml) • white wine (120 ml) • rum • Juice of 1/2 orange • granulated sugar (about 25 grams) • large eggs • heaping tablespoons granulated sugar (about 60 grams) • cornstarch (about 50 grams) • milk (or plant-based milk) (500 ml) • vanilla extract • Zest of 1 orange

for the crust • fine buckwheat flour (about 250 grams) • cornstarch (about 75 grams) • packed light brown sugar (about 100 grams) • unsalted butter (about 110 grams) • large egg plus 1 egg yolk • zest of 1/2 lemon • salt • for the rice • rice (about 200 grams; we used vialone nano) • milk (about 600 ml) • packed light brown sugar (about 100 grams) •

all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 50 grams) • unsalted butter, cut into pieces (about 125 grams) • granulated sugar (about 125 grams) • baking powder • large eggs • Nutella, • vanilla powder or 1 teaspoon vanilla extract • Cocoa powder, for dusting

eggs • sugar (200 grams) • almond extract (2 ml) • heavy cream (220 ml) • almonds (60 grams) • gluten-free flour blend (230 grams) • baking powder (15 grams) • unsweetened shredded coconut (60 grams) • Apricot jam,

plus 2 tablespoons sugar (180 grams) • eggs • peanut oil (70 grams) • plain nonfat lactose-free yogurt, unsweetened (125 grams) • all-purpose flour (200 grams) • baking powder (12 grams) • vanilla powder (or 1 teaspoon vanilla extract) • salt • almond flour (100 grams) • peaches • Peach, apricot, lemon, or your favorite jam, as needed (I used apricot, orange, and almond jam) • Sliced almonds, •

all-purpose flour (about 330 grams) • granulated sugar (about 300 grams) • eggs • extra virgin olive oil (about 170 grams) • freshly squeezed orange juice (about 170 grams, from about 2 oranges) • Grated zest of 1 untreated orange • baking powder (about 2 1/2 teaspoons, 16 grams) • vanilla extract

eggs • sugar (100 grams) • sunflower oil (100 ml) • vanilla baking powder • all-purpose flour (350 grams) • cooked wheat berries (250 grams) • sheep's milk ricotta (250 grams) • granulated sugar (250 grams) • whole milk (200 ml) • eggs (whites beaten until stiff) • ground cinnamon • lemon and orange peel •

For the shortcrust pastry • all-purpose flour (about 500 grams) • sugar (about 200 grams) • large eggs • egg yolk • egg white • baking powder (about 10 grams) • unsalted butter, softened (about 100 grams) • vanilla (or 2 teaspoons vanilla extract) • salt • Zest of 1 lemon • For the filling •

all-purpose flour (about 330 grams) • sugar (about 250 grams) • eggs • plain yogurt (about 170 grams) • vegetable oil (about 170 grams) • Grated zest of 1 lemon • vanilla extract • baking powder (about 2 1/2 teaspoons, 16 grams)

apples • ricotta cheese (about 250 grams, at room temperature) • eggs (at room temperature) • granulated sugar (about 140 grams) • amaretti cookies • Juice of 1/2 lemon (at room temperature) • sunflower oil (about 70 ml) • orange extract • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • dark chocolate chips (about 15 grams) • Powdered sugar, •

For the crust: • all-purpose flour (225 grams) • sugar (90 grams) • plain or lemon yogurt (60 grams) • large egg (about 1 tablespoon plus 2 teaspoons, 25 grams) • unsalted butter (75 grams) • baking powder (2 grams) • salt • For the filling: • mascarpone cheese (250 grams) • ricotta cheese (250 grams) • plus 1 tablespoon sugar (115 grams) •

oat flour (60 grams) • rice flour (67 grams) • cornstarch (60 grams) • baking powder (15 grams) • pitted dried prunes (150 grams) • large eggs (about 200 grams) • plant-based milk (240 ml) • sugar (100 grams) • vegetable oil (120 grams) • salt • vanilla extract • vinegar (15 grams) •

For the cream: 2/3 cup sugar (120 grams), 1 cup all-purpose flour (120 grams) • Or use half flour and half cornstarch • milk (1 liter) • vial vanilla extract or 2 packets vanilla sugar • mascarpone (250 grams) • heavy cream (200 grams) (half for the cream, half to mix with Nutella for decorating) • ladyfingers (400 grams) • Sweetened coffee, diluted with a little water (or milk) • Powdered sugar • tablespoons Nutella

all-purpose flour (250 grams) • large ripe bananas • medium eggs • sugar (160 grams) • vegetable oil (100 ml) • milk (120 ml) • vanilla powder or 2 teaspoons vanilla extract • salt • baking powder (about 2 1/2 teaspoons)

eggs • salt • sugar (about 190 grams) • vegetable oil (about 100 grams) • all-purpose flour (about 250 grams) • cornstarch (about 50 grams) • milk (about 150 ml) • instant baking powder for cakes (about 0.5 oz or 16 grams) • unsweetened cocoa powder (about 30 grams) • vanilla powder (or 1 teaspoon vanilla extract)

For the filling • rice (150 grams) • milk (400 grams) • water (200 grams) • sugar (150 grams) • butter (30 grams) • Zest of 1 lemon • Zest of 1 orange • Orange blossom extract • ricotta cheese (350 grams) • eggs • cinnamon •

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

almonds (about 600 grams) • sugar (about 400 grams) • egg whites, beaten until stiff • vials almond extract • For decoration • Granulated sugar • Candied cherries • Almonds • Chopped pistachios

all-purpose flour (300 grams) • sugar (275 grams) • plain yogurt (125 grams) • eggs • almonds, some sliced and some roughly chopped (50 grams) • figs • baking powder (about 2 1/2 teaspoons, 16 grams) • corn oil (150 grams) • salt • vanilla extract

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

whole milk ricotta cheese (about 700 grams) • sugar (about 700 grams) • cooked wheat (I use a honey brand; about 14 ounces or 400 grams) • milk (300 ml) • butter • large eggs • egg yolks • Vanilla extract • vials orange blossom water (about 1 tablespoon total) • pastry cream (about 300 grams; see separate recipe) • Pie crust (see separate recipe)

​5.3 oz leftover carrot and ginger cake (150 g) • orange (use the juice to moisten the cake) • cream cheese (150 g) • heavy whipping cream (150 ml) • sugar for the cream (50 g) • Vanilla extract, to taste • fresh strawberries (250 g) • sugar for the compote (100 g) • dessert cups or 4 glass tumblers • nonstick saucepan • large mixing bowl • spatula or whisk •