Lemon Pie
Lemon Pie with Almond Dough and Italian Meringue – A perfect blend of freshness and luxury.
Eclair à la pistache
Eclair à la pistache – a sophisticated twist on the classic éclair, with a delicious base of cherry compote finished with a beautifully piped pistachio filling.
Meringue Italienne
Classic Italian foam or meringue italien, perfect for cake decoration or as a base for mousses. This foam is airy and stable, ideal for finishing cakes.
Hazelnut praline
Hazelnut praline is a creamy paste made from finely ground caramelized nuts.
Paris-Brest
Paris-Brest with mousseline cream – A classic French dessert with airy choux pastry, creamy mousseline cream and crunchy almonds.
Hareback fillet with game sauce
A step-by-step guide to preparing a delicious, juicy hareback fillet. Use a simple marinade of herbs and follow these tips for perfect cuisson.
Gratin dauphinois
Gratin dauphinois or potato gratin is a classic French casserole with thin potato slices slowly cooked in a creamy sauce with garlic and nutmeg
Windsor cake
Tasty crispy cake with almond sand dough and pistachio batter and cherries finished with hazelnut streusel.
Pectin
Pectin – the natural binding force
Dextrose
Dextrose is a versatile sugar for pastries and ganache and contributes to flavor, texture and shelf life.
Inulin
Inulin – a high-fiber ingredient for modern patisserie
Sorbitol
Sorbitol – The Stabilizing Element in Ganache