Utensils
1 brush
1 electric mixer
1 pastry processor
1 saucepan

meringue

STEP 1

Melt the sugar in water over low heat. Clean the walls of the pan with a wet brush so that the sugar grains do not stick.

STEP 2

Bring to a boil and cook until a drop of this syrup dipped in ice water can be rolled into a malleable ball. Remove from heat and place the pan in cold water to stop cooking the sugar.

STEP 3

Whisk the whites into snow with the salt. When they are firm, pour the sugar syrup in a thin drizzle over the wall of the bowl. Don't stop whipping. The whites firm up and take on a satin white color.

STEP 4

Whisk until the meringue is cold.

STEP 5

- Italian meringue lightens pastry cream, buttercream and mousses.

STEP 6

- She coats the Norwegian omelette, covers pies, cakes and meringue desserts: apply it by forming drawings with a piping bag. Then brown it quickly under the grill

Utensils:  

1 ice cream maker 
1 knife
 1 bowl 
1 blender 

ingredient sugar  

to taste unsweetened condensed milk: 

40 cl frozen fruit 

(any fruit): 200 g

Italian fruit ice cream

 STEP 1 Cut the chosen fruits into cubes and freeze them or buy already frozen fruits.

 2ND STEP Put the frozen fruits in the bowl of the mixer

 with 40 cl unsweetened condensed milk and the sugar.

 STEP 3 Mix at full power until you obtain a smooth paste and there are no pieces of fruit.

 STEP 4 Enjoy immediately.

 If you place the ice cream in the freezer to enjoy it later, it hardens

 It will then be necessary to take it out at least 1/4 hour before tasting it. 

Utensils 

saucepan 1

 salad bowl 1

 wooden spoon 1

 oven 1

ingredient 

 30 g of sugar 

200 g nutella 

50 cl of milk 

2 egg yolks 

40g cornstarch 

total: 1 h 50 min Preparation: 1 hour 15 minutes

 Rest: -Cooking: 35 mins1 hr 15 mins

Rest: -Cooking: 35 minutes

Nutella nuns

STEP 1

 Choux pastry: boil the water, salt, sugar and butter cut into small pieces.

 2ND STEP

 Bring to the boil when the butter is melted, add the powdered milk and bring back to the boil.

 2ND STEP

 Out of the fire. 

STEP 4

 Add the flour all at once and stir well to form a panade, return to low heat and dry the dough for 5 minutes while mixing. 

STEP 5

 Preheat the oven to 180°C (thermostat 6).

STEP 6

 Put the panade in a salad bowl and leave for 3min. 

STEP 7 

Add the eggs one at a time, mixing well between each one.

 STEP 8

 When the dough is very smooth and forms a brittle ribbon on the spoon.

 STEP 9

 Put in a piping bag. 

STEP 10

 On a sheet of parchment paper, make 8 balls of 4cm in diameter and 8 balls of 2.5cm in diameter.

 STEP 11 

Flatten them slightly with your finger and bake for 30 to 35 minutes depending on your oven.

 STEP 12

 Pastry cream: boil the milk.

 STEP 13

 Meanwhile blanch the yolks and the sugar, then add the cornflour, mix well.

 STEP 14

 When the milk has boiled, take a ladle and pour over the previous mixture to loosen it.

 STEP 15 

Place your pan on the lowest heat you have.

 STEP 16

 Gradually pour the mixture into the milk, whisking well to avoid lumps.

 STEP 17

 Leave to cool, add the nutella and mix well. 

STEP 18

 Book cool. 

STEP 19

 Assembly: fill a pastry bag with cream, pierce the bottom of each puff and fill them to the maximum. 

STEP 20

 Melt the nutella for 2 minutes in the microwave and dip the top of each choux in it.

 STEP 21

 Quickly place a small puff on each large one before the nutella cools. 

• Tiramisu (original recipe)

• STEP 1

  Separate the whites from the egg yolks.

  STEP 2

  Mix the yolks with the brown sugar and vanilla sugar.

  STEP 3

  Add the mascarpone to the whisk.

  STEP 4

  Mount the whites into snow and gently incorporate them into the spatula to the previous mixture. Reserve.

• STEP 5

• Wet the biscuits in the coffee quickly before lining the bottom of the dish.

• STEP 6

• Cover with a layer of mascarpone cream then repeat the operation, alternating a layer of biscuits and a layer of cream, ending with the latter.

• STEP 7

• Sprinkle with cocoa.

• STEP 8

• Refrigerate for at least 4 hours then enjoy chilled.

Tools 1 
oven 1 

12 cups 

1 saucepan 

1 set of 

1 rolling pin

ingredients

 1⁄2 tablespoon of rum 

½ tablespoon amaretto (or marsala) 

 2 eggs

 25 g of cane sugar (+ 50 g if making a caramel)

 12.5 cl of milk 

1.5 tablespoons of bitter cocoa

 25 dried macaroon

Bonet (dessert italien au cacao)

STEP 1 

Warning: you can skip the 'caramel' step (in particular, if you make the recipe in silicone moulds), which is in my opinion the most technical. 

2ND STEP

 Preheat the oven to around 140°C. 

STEP 3 

Bake a 1 l savarin mold, or 8 small individual ramekins.

 STEP 4

  brown sugar Heat 50 g of brown sugar in a saucepan, stirring, until it forms a smooth, brown caramel. Then pour the caramel into the hot mould(s), tilting them to coat the inside well.

STEP 5 

amaretti cookie Crush the amaretti biscuits (for example in a blender, or by putting them in a plastic bag and using a rolling pin or other heavy object). 

STEP 6  

Bring water to a boil for a double boiler. 

STEP 7 

egg brown sugar cocoa milk rum amaretto In a bowl, whisk the eggs vigorously. Add 50g brown sugar and beat well until dissolved. Then add the cocoa, milk, rum and amaretto. Finally, add the crumbled amaretti.

STEP 8

 Place the mold(s) in a large baking dish on the oven rack. Fill with the preparation, and cover with aluminum foil. Then fill the container with boiling water, and cook for about 20 minutes in a bain-marie. 

STEP 9 

After cooking, remove from the bain-marie, allow to cool, and then put in the refrigerator. 

STEP 10

 Serve chilled, with custard or whipped cream, for example. Serve with soft amaretti.

Utensils 

 oven

ingredient

 1 pizza dough 

SHELLED ALMOND 

banana 

Nutella

Dessert pizza with Nutella

STEP 1 

Generously spread a "ready-made" pizza dough with Nutella, leaving a margin of 2 or 2.5 cm from the edges.

 2ND STEP 

Garnish it as you wish with slices of bananas, slivered almonds... 

STEP 3 

Fold the dough in half, and weld the edges by making patterns. 

STEP 4 

Place in the oven to obtain a golden brown dough, at 180°C (th 6) for about 15 min.

 STEP 5

 And enjoy warm!

Ingredients 10 people 

200 gsugar 

10 babas made the day before (see recipe on Marmiton) or bought in stores (Italian grocery stores) 

1⁄2 bottle of Neapolitan lemon liqueur, in stores and even Italian caterers) 

Babas from Sorente with Limoncello (Neapolitan pastry) 

STEP 1 NB: 

This recipe does not take into account the preparation of the babas. It is made to use the remains of small reception babas. 

2ND STEP:

 It is not appropriate to use pieces of large babas to put in the Limocello, they will unravel. But any size baba (fits into a well-closed container may be suitable) knowing that the proportions are given for baba the size of a large champagne cork.

STEP 3 

Place the babas in a container that can be closed hermetically (jar or plastic box). Heat the Limoncello with the sugar until the consistency of a fluid syrup. 

STEP 4 NB: 

You can buy the Limoncello, or make it yourself by marinating the peels of 6 lemons (untreated!) in 1/2 l of alcohol at 90° (15 days in the dark), weighing the peels and adding their weight of sugar to the perfumed alcohol, once filtered. 

STEP 5 

The proportion of water needed to lengthen the Limoncello to 90° and the sugar is a matter of taste... I recommend a large glass of water (1/4 l). 

STEP 6

 Pour some of the Limoncello syrup over the babas. Leave the cakes to drink overnight.

 STEP 7 

The next day, pour the rest of the syrup, making sure that the liquid comes a little higher than the cakes. If necessary, redo a little syrup to bathe everything well. Hermetically seal the container.

 STEP 8 

"Forget" the babas in the syrup, 6 to 12 days. When they are well marinated, enjoy with or without whipped cream. It's delicious, same nature.

 STEP 9 

the syrup remaining in the jar, after using the babas, can be used in baking or to flavor yoghurts and ricotta. 

Preparation: 15 mins 

Arabic pastry (also called Manicotti)

 STEP 1 

Material: absorbent paper

2ND STEP 

Vigorously beat the whole egg with a 

3EME STEP

. Make a fountain with the

 STEP 4 flour and stir in the beaten egg. 

 STEP 5 Make a paste. Form it into a ball,

 STEP 6 put it in a plastic bag or

 STEP 7 wrapped in stretch film and let her

 STEP 8 chill for half an hour in the refrigerator.

 STEP 9 Then roll it out as thinly as possible.

 STEP 10 using a little cornstarch to

 STEP 11 that the dough does not stick to the plan 

STEP 12 of work

. STEP 13 Cut strips

 (like strips of STEP 14 tagliatelle).

 Put them on a tea towel STEP 15 so they don't dry out. 

STEP 16 Heat a liter of peanut oil

 STEP 17 (temperature about 160°C).

 STEP 18 Take the strips in your hand and

 STEP 19 roll up so that the beginning and the end

 STEP 20 come together (mani: hands/cotti: cooked).

 STEP 21 When frying, pinch the dough so

 STEP 22 that it does not unwind too much

 (you can STEP 23 help you with a sugar or pickle tongs,

 STEP 24 or spaghetti).

 STEP 25 Let fry by pinching with the tongs in

 STEP 26 oil for about 3 seconds. At the end of

 STEP 27 those 3 seconds, let go of your cake

 (even STEP 28 if it unravels a little it does not matter).

 STEP 29 Let it cook for about 2 good minutes. 

STEP 30 The dough should be just golden.

 STEP 31 Place the cakes as you go on the 

STEP 32 absorbent paper.

 STEP 33 Once you have realized all

 STEP 34 your cakes, make the "frosting".

 STEP 35 Put the honey and the 

STEP 36 lemon. Bring to a boil while

 whisking

 STEP 37 mix well.

 STEP 38 Pour over the mountain of cakes.

 STEP 39 You can then sprinkle with nuts

 STEP 40 chopped, chopped hazelnuts..

. STEP 41 Serve with a lemon sorbet for example.

utensil: 1

 salad bowlBestsellers 

1 Wooden spoonBestsellers 

1 LidBestsellers

 1 saucepanTop

 3 cookware sets

 1 Top of the best parchment paperParchment paper

 1 Fourtop of the best ovens 1 KnifeTop of the best kitchen knives 

 1 kitchen scaleTop of the best scales

 1 dish 

for garnish : icing sugar

 200g almond paste

 10cl of milk custard for the dough:

 100g of butter 

50g yeast 

1/2 tsp deer horn salt (ammonium carbonate 3dl of milk 1 egg 

Semlor (Swedish pastry) 

STEP 1 Crumble the yeast in a large bowl.

 2ND STEP Melt the butter, and mix it with the milk, then bring to 37°C exactly.

 STEP 3 Pour over the yeast, and mix.

 STEP 4 Add sugar, egg and salt without stopping turning.

 STEP 5 When the liquid is homogeneous, start adding the flour and stag horn salt little by little. Mix until you have a homogeneous paste, cover with a damp cloth, and leave to rest for 30 minutes.

 STEP 6 On a dish covered with parchment paper, make 14 balls with the dough. The surface must be very smooth and there are no irregularities.

 STEP 7 Cover and let rest again for 30 minutes. 

STEP 8 Bake for 8 to 10 min at 225°C (th 7-8), and then leave to cool (very important!).

 STEP 9 During this time, we will have mixed the milk and the marzipan.

 STEP 10 To finish the preparation, cut the top of the semlor, remove the inside of the lower part (and eat it!), then fill with marzipan. 

STEP 11 Cover generously with pastry cream, then put the hat back on and sprinkle with icing sugar.

Ingredients for 6 

60 g of sugar 

3 sheets of gelatin 

400 g fresh cheese 

10 cl of coffee

 10 cl of cream

Utensils

1 spring form pan

1 rolling pin 

1 salad bowl

1 wooden spoon 

1 saucepan 

1 parchment paper

1 kitchen whisk 

1 Spatula 1 scale

minutes Preparation:

 30 min Rest:

 -Cooking: 2 min

Coffee and amaretti cheesecake 

STEP 1

Using a mortar or a rolling pin, crush the amaretti into crumbs. Reserve in a salad bowl.

2ND STEP 

Melt the butter and mix it with the cake crumbs.

STEP 3

 Spread the mixture obtained in the bottom of a buttered round mold or covered with baking paper.

STEP 4

Put the gelatine leaves to soften in cold water. Squeeze them then melt them in lukewarm coffee.

STEP 6

 Put the cold cream in a bowl and whisk it up. Gently fold the whipped cream into the cream cheese mixture.

STEP 7

 Spread the mixture over the amaretti base. Smooth the surface.

STEP 8 

Reserve at least 3 hours.