📝 Ingredients:

• 500g bread flour
• 60g sugar
• 12g salt
• 10g instant yeast
• 280ml cold milk
• 280g cold European butter (for laminating)
• 1 egg for egg wash
• Cold water as needed

👨‍🍳 Instructions:

1. Mix flour, sugar, salt, yeast, and milk until dough forms
2. Knead 5 minutes, shape into rectangle, refrigerate 12 hours
3. Pound cold butter into 15x15cm square between parchment
4. Roll dough to 40x20cm, place butter in center
5. Fold dough over butter (envelope fold)
6. Roll to 60x20cm, fold in thirds (first turn)
7. Refrigerate 30 minutes, repeat 2 more turns
8. Roll final dough to 3mm thick, cut triangles
9. Roll triangles into croissant shape, proof 2 hours
10. Brush with egg wash, bake at 400°F for 18 minutes

📝 Ingredients:

• 200g almond flour, sifted
• 200g powdered sugar, sifted
• 150g egg whites (aged overnight)
• 200g granulated sugar
• 50ml water
• Food coloring (optional)
• For buttercream: 200g butter
• 300g powdered sugar
• 2 tbsp cream
• Vanilla extract or flavor of choice

👨‍🍳 Instructions:

1. Sift almond flour and powdered sugar together twice
2. Make Italian meringue: boil sugar and water to 240°F
3. Whip egg whites to soft peaks
4. Pour hot syrup into egg whites while whipping
5. Add food coloring, whip to stiff glossy peaks
6. Fold meringue into almond mixture (macaronage)
7. Pipe 3cm rounds onto parchment paper
8. Let dry 30-60 minutes until skin forms
9. Bake at 300°F for 15 minutes with convection
10. Cool completely, fill with buttercream, age 24 hours

📝 Ingredients:

• 600ml heavy cream
• 1 vanilla bean, split and scraped
• 6 egg yolks
• 100g granulated sugar
• Pinch of salt
• 6 tbsp sugar for topping

👨‍🍳 Instructions:

1. Preheat oven to 325°F
2. Heat cream with vanilla bean and seeds until steaming
3. Whisk egg yolks with sugar and salt until pale
4. Slowly temper hot cream into yolk mixture
5. Strain custard through fine sieve
6. Pour into 6 ramekins
7. Place ramekins in baking pan, fill pan with hot water
8. Bake 35-40 minutes until just set but still jiggly
9. Chill at least 3 hours or overnight
10. Sprinkle sugar on top, caramelize with torch until golden

📝 Ingredients:

• 1 sheet puff pastry (or homemade)
• 8 large Granny Smith apples
• 150g sugar
• 100g butter
• 1 tsp cinnamon
• Juice of 1 lemon
• Vanilla ice cream for serving

👨‍🍳 Instructions:

1. Peel, core, and halve apples
2. Make caramel: melt sugar in oven-safe skillet
3. Once golden, add butter and swirl to combine
4. Arrange apple halves tightly in caramel, cut side up
5. Cook on stove 15 minutes, spooning caramel over apples
6. Roll puff pastry slightly larger than pan
7. Drape pastry over apples, tuck edges down sides
8. Cut small vents in pastry
9. Bake at 375°F for 35-40 minutes until golden
10. Cool 10 minutes, invert onto serving plate

📝 Ingredients:

• For choux: 250ml water, 100g butter
• 150g flour
• 4 eggs
• Pinch of salt and sugar
• For pastry cream: 500ml milk
• 5 egg yolks, 100g sugar
• 40g cornstarch, 1 vanilla bean
• For glaze: 200g dark chocolate
• 100ml cream
• 2 tbsp butter

👨‍🍳 Instructions:

1. Make choux: boil water, butter, salt, sugar
2. Add flour all at once, stir until dough forms ball
3. Cool slightly, beat in eggs one at a time
4. Pipe 12cm logs onto parchment paper
5. Bake at 425°F for 15 min, then 375°F for 25 min
6. Make pastry cream: heat milk with vanilla
7. Whisk yolks, sugar, cornstarch together
8. Temper milk into yolks, cook until thick, chill
9. Fill cooled éclairs with pastry cream
10. Dip tops in chocolate glaze, let set

📝 Ingredients:

• For joconde: 6 eggs, 200g almond flour
• 200g powdered sugar, 60g flour
• 40g butter, melted
• For coffee syrup: 100ml strong espresso, 50g sugar
• For coffee buttercream: 200g butter
• 100ml sugar syrup, 2 egg yolks, 2 tbsp coffee
• For ganache: 200g dark chocolate, 200ml cream
• For glaze: 100g chocolate, 50g butter

👨‍🍳 Instructions:

1. Make joconde: beat eggs, almond flour, powdered sugar
2. Fold in flour and melted butter
3. Spread thin on 3 baking sheets, bake at 425°F for 7 min
4. Make coffee syrup: dissolve sugar in hot espresso
5. Make buttercream: whip butter, add coffee and syrup
6. Make ganache: melt chocolate with hot cream
7. Layer: joconde, syrup, buttercream, joconde, syrup, ganache
8. Repeat layers, finish with joconde
9. Cover with chocolate glaze
10. Chill 2 hours, cut into rectangles

📝 Ingredients:

• 500g puff pastry (homemade or store-bought)
• For diplomat cream: 500ml milk
• 5 egg yolks
• 100g sugar
• 40g cornstarch
• 2 vanilla beans
• 300ml whipping cream
• For fondant: 200g powdered sugar
• 2 tbsp milk
• White and dark chocolate for decoration

👨‍🍳 Instructions:

1. Roll puff pastry very thin (2mm)
2. Cut into 3 equal rectangles
3. Dock with fork, cover with parchment and baking sheet
4. Bake at 375°F for 25 minutes until golden and crisp
5. Make pastry cream with milk, vanilla, yolks, sugar
6. Chill completely, fold in whipped cream for diplomat cream
7. Layer: pastry, cream, pastry, cream, pastry
8. Mix fondant icing, spread on top layer
9. Decorate with chocolate lines, feather pattern
10. Chill 2 hours, slice with serrated knife

📝 Ingredients:

• 3 large eggs
• 150g granulated sugar
• 150g all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 150g butter, melted and browned
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp honey
• Butter and flour for madeleine pan

👨‍🍳 Instructions:

1. Brown butter in saucepan until nutty aroma, cool
2. Whisk eggs and sugar until pale and thick
3. Sift flour, baking powder, and salt together
4. Gently fold dry ingredients into egg mixture
5. Add lemon zest, vanilla, honey, and browned butter
6. Fold just until combined
7. Chill batter at least 2 hours or overnight
8. Butter and flour madeleine pan very well
9. Pipe or spoon batter into molds, 3/4 full
10. Bake at 425°F for 10-12 minutes until golden with bump