Trimoline or invert sugar brings softness and durability

Glucose is a key ingredient in ganache for smooth texture and stability.

Airy puffs filled with pastry cream, whipped cream and fresh banana, finished with a glossy layer of yellow fondant.

An authentic recipe for speculaas, packed with warm spices and rich flavor. Perfect for making around Saint Nicholas.

Want to impress your guests with a perfectly set table? A beautiful table setting can turn an ordinary meal into a special experience.

These classic Belgian buttercup cookies, also called daisies, are delicate, flower-shaped treats with a rich buttery taste. They are traditionally decorated with a candied cherry, chocolate or a tuft of jam in the center.

Deer roast on a bed of celeriac puree, served with poached pears in red wine and a cranberry compote, for a festive autumn dish full of rich flavors and sophisticated combinations perfect for the cold months.

Delicious juicy venison roast, first broiled in butter with garlic and herbs, then finished perfectly in the oven for a beautiful rosé color. Serve with a cranberry-port sauce for the ultimate game flavor.

Poached pears in red wine syrup is a classic and elegant sidedish. Perfect for the holidays or a special dinner party.

Celeriac puree is a delicious side dish that goes perfectly with a wild main dish such as venison roast. Its earthy flavors and creamy texture balance beautifully with richer and sweeter elements of the dish. Simple to make, but with…

Cranberry compote with fresh cranberries – ideal as a side dish with game dishes or as a sweet addition to desserts.

Marzipan is a sweet treat made from almonds and sugar, often used in pastries or as candy. Making marzipan yourself is easy and requires only a few ingredients.