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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 or potato gratin is a classic French casserole with thin potato slices slowly cooked in a creamy sauce with garlic and nutmeg

Tasty crispy cake with almond sand dough and pistachio batter and cherries finished with hazelnut streusel.

Pectin – the natural binding force

Dextrose is a versatile sugar for pastries and ganache and contributes to flavor, texture and shelf life.

Inulin – a high-fiber ingredient for modern patisserie

Sorbitol – The Stabilizing Element in Ganache

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 St. Nicholas.

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