Tonton Frometon

Method

1. Blind bake shell. Pipe crème d'amande, bake 12–15min at 165°C. Cool.
2. Pipe crème diplomate. Arrange strawberry segments. Glaze with strawberry gel or neutral nappage.

Method

1. Blind bake pâte sucrée. Pipe crème d'amande. Spread cold fig confit over the cream. Bake 165°C 12–15min.
2. Arrange mi-cooked fig halves on top. Glaze with vanilla nappage.

Method

1. Make caramel in the pan. Confit apple quarters in butter + sugar until just tender. Arrange in the caramel.
2. Cover with pastry, tuck edges. Bake 45min at 170°C. Unmould hot.

Method

1. Blind bake brioche feuilletée base. Pipe crème d'amande. Slice poached pears thinly and fan into the cream.
2. Bake 170°C 10–15min. Brush with vanilla nappage.

Method

1. Cook eggs, sugar, lemon juice to a gentle thickening — no boil. Blend with cold butter. Pour into shell, rest 2h.
2. Pipe Italian meringue (118°C syrup), torch or broil to colour.

Choux

1. Boil water, butter, salt. Add all flour at once, stir dry on heat until dough pulls from pan.
2. Beat off steam in mixer, add eggs gradually until ribbon falls slow and folds back on itself.
3. Pipe éclairs. Bake 45 min at 180°C, or 60 min at 130°C then 30 min at 150°C.

Pastry cream

1. Infuse milk with vanilla. Whisk yolks, sugar, flour, cornstarch. Pour hot milk over, return to pan, whisk until thick. Cool in freezer 40 min.
2. Chocolate: fold in 200 g dark chocolate 70% off heat. Coffee: whisk in 30 g butter + 36 ml espresso.

Fill & glaze

1. Pierce base with large nozzle, fill. Warm fondant to 35–40°C, add cocoa or espresso. Dip tops.

Choux + assemble

1. Pipe 80mm rings. Top with frozen craquelin discs. Bake 170°C 35–40min. No oven opening for 25min.
2. Split rings. Pipe mousseline in large rosettes. Add caramelised hazelnuts. Place lid, dust icing sugar.

Method

1. Bake choux fully dry (45min at 180°C). Make coffee crémeux and mascarpone mousse. Bake and soak ladyfinger sponge discs.
2. Fill each choux: ladyfinger base → coffee crémeux → mascarpone mousse. Replace lid. Dust cocoa. Rest 1h in fridge.

Joconde

1. Whip egg whites stiff, reserve. Beat whole eggs + almond powder + icing sugar until pale. Fold in flour, melted butter, then whites. Bake thin at 200°C, 8–10 min.
2. Cut two discs with the ring mould before assembling.

Mousseline

1. Beat softened butter until very pale. Add pastry cream in ~10 small additions, beating between each. Use immediately.

Assembly

1. Line ring with rhodoid. First disc, soak with syrup. Halved strawberries cut-side against rhodoid, mousseline in centre, whole strawberries.
2. Second layer of mousseline, second disc, soak, finish with mousseline or mirror glaze. Refrigerate until set. Unmould at last moment.

Génoise

1. Whisk eggs and sugar over bain-marie until warm. Beat at high speed to ribbon stage. Fold in sifted flour + cocoa in 2–3 additions.
2. Bake at 180°C for 20–25 min. Cool completely before slicing.

Assembly

1. Slice génoise into 3 layers. Soak each with cherry syrup — generously.
2. Layer 1: chantilly + cherries. Layer 2: repeat. Top with chantilly, cover sides, finish with chocolate shavings.

Assembly

1. Bake dacquoise. Spread praliné croustillant on top. Pour chocolate mousse over. Freeze overnight.
2. Unmould cold, temper 20min, dust cocoa.

Method

1. Whisk eggs and sugar, fold in flour + baking powder, then cooled beurre noisette and zest. Rest 1h in fridge.
2. Pipe into cold buttered tin. Bake 220°C 4min, reduce to 180°C 6–8min. Unmould immediately.

Batter

1. Mix dry ingredients. Stir in egg whites until combined.
2. Brown butter to a deep hazelnut colour. Pour hot into batter, mix well. Rest 1 h in the fridge.

Bake

1. Fill buttered moulds ¾ full. Bake at 200°C for 10–12 min until edges are set and centre just done.

Batter

1. Heat milk with butter and vanilla. Whisk eggs and sugar, add flour, then pour in warm milk. Add rum. Rest 48 h in the fridge.

Molds & bake

1. Season copper molds with beeswax. Fill cold batter to 5 mm from top.
2. Bake at 250°C for 20 min, then 180°C for 40–50 min. Shell should be deeply lacquered.

Method

1. Cook sugar + water to 118°C. Whip whites to soft peaks, pour syrup in slowly. Beat to glossy meringue (50°C). Fold into tant-pour-tant — macaronage until batter flows like lava.
2. Pipe 3.5cm rounds. Skin 30min. Bake 140°C 16min. Cool. Pipe ganache (rested 24h). Assemble. Rest 24h refrigerated before serving.

Method

1. Make batter, rest 30min. Cook thin crêpes.
2. Caramelise butter + sugar, add orange juice, simmer. Fold crêpes in sauce. Warm Grand Marnier, flambé.

Day 1 — The dough

1. Combine flour, water, milk, sugar, butter, yeast, and salt in a stand mixer. Mix on low 3 min, then medium 5 min until smooth.
2. Shape into a 2 cm thick rectangle, wrap, refrigerate overnight (8–12 h).

Day 2 — Butter block

1. Beat cold butter between parchment into a 15 cm square, 1 cm thick. Keep cold and pliable.

Lamination

1. Roll dough to 25 × 40 cm. Enclose butter block. Rotate 90°, roll to 20 × 60 cm, fold in thirds. Refrigerate 30 min. Repeat twice more.
2. Rest in fridge at least 1 h after the final turn.

Shaping & baking

1. Roll to 40 × 110 cm, 4 mm thick. Cut 12 triangles (10 cm base). Score, stretch, roll from base to tip.
2. Proof at 24 °C, 2–3 h until doubled and jiggly. Preheat oven to 200 °C.
3. Brush with egg wash. Bake 15–20 min until deep golden.

Method

1. Mix to gluten, then add butter in 2–3 additions. Bulk 30min, fold, overnight in fridge.
2. Shape. Proof 1h30–2h below 28°C with humidity. Egg wash, bake 180°C 16–25min.

Method

1. Make brioche dough overnight. Roll to 18cm disc, proof 2h, egg wash, pearl sugar, bake 180°C 20–25min. Cool completely.
2. Make orange pastry cream (with cocoa butter + gelatin for set). Slice brioche in half. Pipe cream in large rosettes. Replace lid, dust icing sugar.

Method

1. Mix, rest 1h. Stretch and fold 2–4 times over 2h. Ferment overnight 8–10h at 18–20°C.
2. Shape, banneton, fridge 3–10h. Score. Bake in Dutch oven 230°C: 20min covered, 20–25min open.

Custard

1. Heat milk with vanilla. Whisk yolks and sugar until pale. Pour hot milk over, return to pan.
2. Cook on low, stirring constantly, until it coats the back of a spoon (82°C). Do not boil.

Churn

1. Strain, cool, refrigerate overnight. Churn in ice cream maker until thick. Freeze 2 h before serving.

Method

1. Make frangipane (add pastry cream for full frangipane). Spread on first pastry circle, 2cm border. Add fève. Cover, seal with water, refrigerate 30min.
2. Egg wash, score pattern. Bake 170°C 40min until deeply golden.

Method

1. Infuse milk. Whisk eggs, sugar, starch. Combine. Cook until thick. Whisk in butter. Pour into unbaked crust.
2. Bake 220°C 10min, then 180°C 30–35min. Dark top is correct. Cool overnight before unmoulding.

Method

1. Cream butter + brown sugar. Add eggs, dry ingredients. Rest 4h. Line tin with 5mm pastry.
2. Fill with crème d'amande + blueberry marmalade (or cherry jam). Lid, seal, score. Bake 170°C 35–40min.

Method

1. Melt chocolate + butter. Whisk eggs + sugar until pale and airy. Fold in chocolate, then flour.
2. Bake 170°C 15–18min. Centre should still jiggle. Cool completely before cutting.

Method

1. Make lemon curd; cool completely. Beat yolks + half sugar, add mascarpone + lemon. Fold in whipped whites.
2. Quick-dip ladyfingers in lemon syrup (2–3 sec). Layer: biscuit → cream → curd → biscuit → cream. Overnight in fridge.

Method

1. Beat cream cheese + sugar. Add eggs one at a time. Add cream, flour, vanilla. Pour into parchment-lined tin (5cm overhang).
2. Bake 200°C 50min — deeply dark top, wobbly centre. Cool 2h, refrigerate 18–24h minimum.