Quick Puff Pastry
Ingredients 500g T65 flour 12g salt 250g water 400g 82%Fat butter cut in cube & frozen This recipe of Quick Puff Pastry is from a French (beautiful) Pastry book called « Le Grand Livre de la Viennoiserie ».
Chef Cyril Lignac’s Brownie
Ingredients 120 g de beurre. 60 g de chocolat au lait. 140 g de chocolat noir. 2 œufs entiers. 150 g de sucre.
Cakounet Cake by Philippe Conticini
Ingredients: 90g dark chocolate (1/2 cup) 30g milk chocolate (3 tbsp) 115g butter (1/2 cup) 120g eggs (between 2 and 3) 65g sugar (1/2 cup) 45g flour (1/3 cup) 15g chestnut flour (2 1/2 tbsp) 1 pinch of salt Super easy, quick &
Kouign Amann by Chef Philippe Conticini
Ingredients: 4g dry yeast (1,5tsp) 160g flour (1 1/3 cup) 90ml warm water 15g sugar ( 1 1/4 tbsp) 1 pinch of salt 20g room temperature butter (1 1/3 tbsp) 3g vanilla powder (1tsp) 220g dry butter (82%fat) (1cup) 70g de sucre (1/3cup) I’ve heard about Kouign Amann so much that I had to try!
Caramel Tartelette by Chef Guillaume Mabilleau
Ingredients Caramel (D-1) 150g sugar (3/4 cup) 150g glucose syrup (1/2 cup) 35g water (2 1/3 tbsp) 150g condensed milk (1/2 cup) 75g Whipping Cream 35%Fat (1/3 cup) 7,5g Salt (1 tsp) 1 vanilla pod 100g butter (1/2 cup) Shortcrust Pastry (D-1) 350g flour (3 cups) 190g room temperature butter (3/4 cup) 120g sugar (2/3 cup) 45g hazelnut powder (1/2 cup) 65g eggs
Chocolate Babka by Chef Jeffrey Cagnes
Ingredients Babka Dough: 250g flour (2cups) 3g salt (1/4tsp) 50g sugar (1/4cup) 12g fresh yeast (about 4g to 5g dry yeast) 150g milk (2/3 cup) 50g butter (1/4cup) Babka Filling 150g Hazelnut chocolate paste (homemade or from your favorite store) (2/3cup) 30g Chocolate chips (1/4cup) 40g roasted &
