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🍫 CHOCOLATE COCOA NIB CRUNCH BARSINGREDIENTS- 180 g dark chocolate- 80 g smooth peanut butter- 90 g crispy cornflakes- 4...
09/29/2026

🍫 CHOCOLATE COCOA NIB CRUNCH BARS

INGREDIENTS

- 180 g dark chocolate
- 80 g smooth peanut butter
- 90 g crispy cornflakes
- 40 g roasted cocoa nibs
- 30 g honey
- 30 g butter
- 1 tsp vanilla
- Pinch of sea salt

METHOD

1. Melt chocolate, peanut butter, butter and honey over low heat until smooth.
2. Stir in vanilla and salt.
3. Fold in cornflakes and cocoa nibs until evenly coated.
4. Press firmly into a lined 20 cm square pan.
5. Chill for 2 hours, until completely firm.
6. Lift from the pan and cut into clean bars.
7. Drizzle with a little melted chocolate and sprinkle with cocoa nibs.
8. Chill for 15 minutes before serving.

🍌 BANANA PRALINE CHOUX RINGINGREDIENTSChoux:- 125 ml water- 50 g butter- 75 g flour- 2 eggs- 1 tbsp sugar- Pinch of salt...
09/28/2026

🍌 BANANA PRALINE CHOUX RING

INGREDIENTS

Choux:

- 125 ml water
- 50 g butter
- 75 g flour
- 2 eggs
- 1 tbsp sugar
- Pinch of salt

Filling:

- 2 ripe bananas, sliced
- 200 ml heavy cream
- 80 g mascarpone
- 30 g powdered sugar
- 1 tsp vanilla

Praline:

- 80 g sugar
- 50 g peanuts, roasted
- Pinch of salt

METHOD

1. Heat water, butter, sugar and salt until boiling. Add flour and stir vigorously for 1–2 minutes.
2. Cool for 5 minutes, then beat in eggs gradually until glossy.
3. Pipe a 20 cm ring on parchment and bake at 190°C for 25–30 minutes. Cool completely.
4. Melt sugar until amber. Stir in peanuts and salt, then spread on parchment. Cool and crush finely.
5. Whip cream, mascarpone, powdered sugar and vanilla until firm.
6. Slice the choux ring horizontally and fill with cream, banana slices and peanut praline.
7. Replace the top and dust lightly with powdered sugar.
8. Chill for 30 minutes before serving.

🍎 SPICED APPLE BROWN BUTTER CHEESECAKEINGREDIENTSBase:- 180 g digestive biscuits, crushed- 70 g melted butter- 1 tbsp br...
09/26/2026

🍎 SPICED APPLE BROWN BUTTER CHEESECAKE

INGREDIENTS

Base:

- 180 g digestive biscuits, crushed
- 70 g melted butter
- 1 tbsp brown sugar

Filling:

- 450 g cream cheese
- 100 g brown sugar
- 2 eggs
- 100 g sour cream
- 60 g browned butter, cooled
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ground ginger
- Pinch of salt

Apple topping:

- 2 apples, thinly sliced
- 25 g butter
- 30 g brown sugar
- ½ tsp cinnamon

METHOD

1. Mix biscuit crumbs, melted butter and sugar. Press into a lined 20 cm springform pan.
2. Bake at 175°C for 8 minutes. Cool for 10 minutes.
3. Beat cream cheese and brown sugar until smooth. Add eggs one at a time.
4. Mix in sour cream, browned butter, vanilla, spices and salt.
5. Pour over the crust and arrange apple slices on top.
6. Bake at 160°C for 45–50 minutes, until the edges are set and the center gently wobbles.
7. Cool in the oven with the door slightly open for 30 minutes, then chill for 4 hours.
8. Cook apples, butter, brown sugar and cinnamon for 5–6 minutes until tender.
9. Cool the apple topping and spoon over the chilled cheesecake.

🍞 CINNAMON BRIOCHE BREAD PUDDING LOAFINGREDIENTS- 350 g brioche, cubed- 3 eggs- 300 ml whole milk- 120 ml heavy cream- 9...
09/26/2026

🍞 CINNAMON BRIOCHE BREAD PUDDING LOAF

INGREDIENTS

- 350 g brioche, cubed
- 3 eggs
- 300 ml whole milk
- 120 ml heavy cream
- 90 g brown sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 50 g raisins
- 40 g butter, melted
- Pinch of salt

TOPPING:

- 30 g brown sugar
- 25 g butter
- 2 tbsp sliced almonds

METHOD

1. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg and salt.
2. Add brioche cubes and raisins. Rest for 15 minutes.
3. Pour into a lined 20 × 10 cm loaf pan and press gently.
4. Brush with melted butter and sprinkle with brown sugar and almonds.
5. Bake at 175°C for 40–45 minutes, until deeply golden and set in the center.
6. Cool in the pan for 20 minutes, then transfer to a rack.
7. Cool another 30 minutes before slicing.

🍒 CHERRY ALMOND FRANGIPANE GALETTEINGREDIENTSPastry:- 220 g flour- 120 g cold butter- 40 g sugar- 1 egg yolk- 3 tbsp ice...
09/25/2026

🍒 CHERRY ALMOND FRANGIPANE GALETTE

INGREDIENTS

Pastry:

- 220 g flour
- 120 g cold butter
- 40 g sugar
- 1 egg yolk
- 3 tbsp ice water
- Pinch of salt

Frangipane:

- 80 g almond flour
- 60 g butter, softened
- 60 g sugar
- 1 egg
- 1 tsp vanilla

Filling:

- 250 g pitted cherries
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1 tsp lemon juice
- 30 g sliced almonds

METHOD

1. Mix flour, sugar and salt. Rub in butter, then add egg yolk and ice water. Chill 30 minutes.
2. Beat butter, sugar, almond flour, egg and vanilla until creamy.
3. Toss cherries with cornstarch, sugar and lemon juice.
4. Roll pastry into a 28 cm circle and place on parchment.
5. Spread frangipane in the center, leaving a 5 cm border.
6. Arrange cherries over the frangipane and sprinkle with almonds.
7. Fold the pastry edges inward and brush with beaten egg.
8. Bake at 190°C for 35–40 minutes, until deeply golden.
9. Cool on a rack for 30 minutes before slicing.

🥨 CINNAMON SUGAR BRIOCHE KNOTSINGREDIENTSDough:- 300 g flour- 45 g sugar- 7 g instant yeast- 2 eggs- 90 ml warm milk- 70...
09/24/2026

🥨 CINNAMON SUGAR BRIOCHE KNOTS

INGREDIENTS

Dough:

- 300 g flour
- 45 g sugar
- 7 g instant yeast
- 2 eggs
- 90 ml warm milk
- 70 g softened butter
- ½ tsp salt
- 1 tsp vanilla

Filling:

- 50 g softened butter
- 70 g brown sugar
- 1½ tsp cinnamon

Finish:

- 1 egg, beaten
- 30 g melted butter
- 40 g cinnamon sugar

METHOD

1. Mix flour, sugar, yeast and salt. Add eggs, warm milk and vanilla.
2. Knead for 6–8 minutes, then gradually knead in softened butter until smooth.
3. Cover and let rise for 1–1½ hours, until doubled.
4. Roll into a rectangle. Spread with butter, then sprinkle with brown sugar and cinnamon.
5. Fold, cut into strips and twist each strip into a knot.
6. Arrange on a lined tray and proof for 35–45 minutes.
7. Brush with beaten egg.
8. Bake at 180°C for 18–22 minutes, until deeply golden.
9. Brush immediately with melted butter and coat lightly with cinnamon sugar.
10. Cool for 15 minutes before serving.

🌸 RHUBARB VANILLA CUSTARD DANISHINGREDIENTSPastry:- 1 sheet puff pastry- 1 egg, beaten- 1 tbsp coarse sugarVanilla Custa...
09/24/2026

🌸 RHUBARB VANILLA CUSTARD DANISH

INGREDIENTS

Pastry:

- 1 sheet puff pastry
- 1 egg, beaten
- 1 tbsp coarse sugar

Vanilla Custard:

- 250 ml milk
- 3 egg yolks
- 60 g sugar
- 20 g cornstarch
- 1 tsp vanilla
- 20 g butter

Rhubarb:

- 250 g rhubarb, sliced
- 50 g sugar
- 1 tbsp water

METHOD

1. Simmer rhubarb, sugar and water for 5–7 minutes, until tender but still holding its shape. Cool.
2. Whisk egg yolks, sugar and cornstarch until smooth.
3. Heat milk and vanilla until steaming. Gradually whisk into the egg mixture.
4. Return to the pan and cook over medium heat until thick. Stir in butter and cool completely.
5. Cut puff pastry into 6 rectangles and score a smaller rectangle inside each piece.
6. Spoon vanilla custard into the center and arrange rhubarb slices on top.
7. Brush the pastry edges with beaten egg and sprinkle with coarse sugar.
8. Bake at 200°C for 18–22 minutes, until puffed and deeply golden.
9. Cool on a rack for 15 minutes before serving.

🍐 PEAR MAPLE OAT GALETTEINGREDIENTSPastry:- 220 g flour- 120 g cold butter- 40 g sugar- 60 ml ice water- Pinch of saltFi...
09/24/2026

🍐 PEAR MAPLE OAT GALETTE

INGREDIENTS

Pastry:

- 220 g flour
- 120 g cold butter
- 40 g sugar
- 60 ml ice water
- Pinch of salt

Filling:

- 3 pears, thinly sliced
- 50 g rolled oats
- 40 g brown sugar
- 2 tbsp maple syrup
- 1 tsp vanilla
- ½ tsp cinnamon
- 1 tbsp cornstarch
- Pinch of salt

Finish:

- 1 egg, beaten
- 1 tbsp coarse sugar
- 30 g chopped pecans

METHOD

1. Mix flour, sugar and salt. Rub in cold butter until crumbly.
2. Add ice water and gently form a dough. Chill for 30 minutes.
3. Toss pears with brown sugar, maple syrup, vanilla, cinnamon, cornstarch and salt.
4. Roll dough into a 28 cm circle on parchment.
5. Sprinkle oats over the center, leaving a 5 cm border.
6. Arrange pears over the oats and scatter with pecans.
7. Fold the pastry edges over the filling and brush with beaten egg.
8. Sprinkle with coarse sugar.
9. Bake at 190°C for 35–40 minutes, until deeply golden and the pears are tender.
10. Cool for 20 minutes before slicing.

🍑 PEACH AMARETTO CLAFOUTISINGREDIENTS- 4 ripe peaches, thinly sliced- 3 eggs- 90 g sugar- 80 g flour- 250 ml whole milk-...
09/23/2026

🍑 PEACH AMARETTO CLAFOUTIS

INGREDIENTS

- 4 ripe peaches, thinly sliced
- 3 eggs
- 90 g sugar
- 80 g flour
- 250 ml whole milk
- 80 ml heavy cream
- 40 ml amaretto
- 50 g almond flour
- 1 tsp vanilla
- ¼ tsp almond extract
- Pinch of salt
- 20 g melted butter

FINISH

- Powdered sugar
- Toasted sliced almonds

METHOD

1. Butter a 24 cm baking dish and arrange the peach slices evenly.
2. Whisk eggs and sugar until smooth.
3. Add flour, almond flour and salt.
4. Gradually whisk in milk, cream, amaretto, vanilla, almond extract and melted butter.
5. Pour the batter gently over the peaches.
6. Bake at 175°C for 35–40 minutes, until puffed, golden and just set in the center.
7. Cool for 15–20 minutes.
8. Dust with powdered sugar and finish with toasted almonds.

🍓 BERRY BAKED ALASKAINGREDIENTSBerry Base:- 250 g mixed berries- 50 g sugar- 1 tbsp cornstarch- 1 tsp vanillaCake:- 1 va...
09/23/2026

🍓 BERRY BAKED ALASKA

INGREDIENTS

Berry Base:

- 250 g mixed berries
- 50 g sugar
- 1 tbsp cornstarch
- 1 tsp vanilla

Cake:

- 1 vanilla sponge cake, 20 cm
- 2 tbsp berry jam

Meringue:

- 4 egg whites
- 180 g sugar
- ½ tsp cream of tartar
- 1 tsp vanilla
- Pinch of salt

METHOD

1. Cook berries, sugar and cornstarch over medium heat for 4–5 minutes until thick. Cool completely.
2. Place the sponge on a lined tray and spread with berry jam.
3. Spoon the cooled berry mixture over the center.
4. Freeze for 1 hour until firm.
5. Whip egg whites with salt and cream of tartar. Gradually add sugar and beat until very stiff and glossy. Mix in vanilla.
6. Cover the entire frozen cake generously with meringue, sealing all edges completely.
7. Freeze for 30 minutes.
8. Bake at 220°C for 4–6 minutes, until the meringue is deeply golden.
9. Slice immediately and serve.

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