521,929 images pour simSearch:825-07076853,k

  • 825-07076853

    Placing the pink pralines on the uncooked brioche dough

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  • 825-07076851

    Brushing egg yolk onto the uncooked brioche dough

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  • 825-07076850

    Rolling the brioche dough with the pink pralines

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  • 825-06816419

    Spreading the chocolate almond paste onto the pie dough

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  • 825-07076861

    Cutting in half the sponge cake and spreading the butter cream

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  • 825-07076858

    Leaving the cake to cool off

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  • 825-07076868

    Filling the mould with the mixture

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  • 825-07076867

    Bowl of beaten egg whites and a bowl of whipped cream,small bowl of crushed dried fruit and honey

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  • 825-07076860

    Peeling and slicing the citrus fruit

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  • 825-07076857

    Ingredients

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  • 825-07076852

    Pink praline brioche

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  • 825-07075827

    Leaving the jam to cool off and then fill the jam jars

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  • 825-07075813

    Placing wax paper and chickpeas in the mould to cook before garnishing

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  • 825-07075812

    Coating the mould with the pie doe

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  • 825-07075810

    Taking the cherries out of the jar of Kirsch

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  • 825-07076890

    Spreading the confectioner's custard on the cooked flaky pastry

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  • 825-07076880

    Baking the pastry with cooking beads

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  • 825-07076877

    Spreading the pureed tomatoes on the shortbread pastry in the mould and sprinkle with parmesan

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  • 825-07076872

    Stuffing the chicken

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  • 825-07076871

    Rehydrating dried fruit

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  • 825-07076550

    Placing the slices of cooie dough on a baking tray covered in wax paper

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  • 825-07075830

    Shaping spoonsful of dough on a baking tray and coat with melted butter

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  • 825-07075829

    Leaving the dough to rise

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  • 825-06817433

    Brushing salted butter onto the surface of the cooked Far

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  • 825-06816420

    Coating the pie dough with a beaten egg yolk

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  • 825-06816418

    Adding the melted chocolate to the almond paste

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  • 825-06316996

    Verser le lait dans le chocolat

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  • 825-06316994

    Faire des flocons de chocolat

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  • 825-06316993

    Façonner les meringues avec une poche à douille

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  • 825-07076884

    Covering the tartlets with pastry

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  • 825-07076874

    Adding the fava beans,peas and artichokes to the casserole dish

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  • 825-07076873

    Preparing the vegetables

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  • 825-07076856

    Adding the butter and sugar onto the uncooked cherry dish

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  • 825-07076855

    Placing the cherries in a baking dish

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  • 825-07076854

    Ingredients

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  • 825-07075834

    Filling the jars with the jam

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  • 825-07075833

    Cooking the fruit in the syrup

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  • 825-07075832

    Preparing syrup with sugar and water

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  • 825-07075825

    Filling the chocolate timbales with chocolate mousse using a piping bag

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  • 825-07075824

    Gently removing the aluminium foil

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  • 825-07075823

    Leaving the chocolate timbales to harden on a marble surface

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  • 825-07075822

    Dipping the aluminium timbales into the melted chocolate

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  • 825-07075821

    Making timbales with aluminium foil and a rolling pin

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  • 825-07075819

    Delicately incorporating the beaten egg whites to the melted chocolate

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  • 825-07075818

    Beating the egg whites and adding the icing sugar

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  • 825-07075817

    Mixing together the cream and the melted chocolate

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  • 825-07075815

    Place greasy wax paper in the bottom of the mould and filling with the preparation

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  • 825-07522861

    Adding the peanut oil to the pancake batter

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  • 825-07522860

    Adding the rum to the pancake batter

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  • 825-07522859

    Adding the vanilla sugar to the pancake batter

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  • 825-07522858

    Adding the sugar to the pancake batter

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  • 825-07522857

    Preparing the pancake batter

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  • 825-07522856

    Mixing the pancake batter

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  • 825-06817432

    Covering the prunes with the preparation without letting them rise to the surface

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  • 825-06816432

    Shortbread dough balls

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  • 825-06816431

    Preparing shortbread dough

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  • 825-06816427

    Garnishing the drops of chocolate with the dried fruit and nuts

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  • 825-06816426

    Placing small drops of the melted chocolate on wax paper

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  • 825-06817858

    Stewed apple,Brousse and pralin pie

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  • 825-05837044

    Ajouter les pralines roses pour les blancs de œufs

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  • 825-06316991

    Revêtement de marbre gâteau avec le glaçage au chocolat

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  • 825-06047120

    Répandre la préparation sur la plaque du four

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  • 652-07655471

    Adding icing around the edges of each cookie

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  • 825-07078408

    Pan-frying the chestnuts

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  • 825-07078407

    Roasting in a pan both sides of the duck magret

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  • 825-07078406

    Preparing the sauce

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  • 825-07078405

    Cutting the fat side of the duck magret before cooking

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  • 825-07078327

    Adding the cooked shrimps to the noodles

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  • 825-07078326

    Cooking the noodles

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  • 825-07078325

    Cooking shrimps

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  • 825-07078275

    Chocolate cake decorated with a spider and it's web

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  • 825-07078147

    1 year old Birthday cake

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  • 825-07077989

    Individual Saint-Honoré

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  • 825-07077558

    Cream puffs

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  • 825-07077316

    White chocolate and raspberry macaroons

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  • 825-07077315

    Chocolate macaroons

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  • 825-07077219

    Coffee macaroons

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  • 825-07077218

    Coffee macaroons

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  • 825-07077151

    Chocolat-caramel tartlet

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  • 825-07076885

    Pouring the caramel into the ramekins

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  • 825-07076883

    Placing the sliced apples in the ramekins and sprinkle with sugar

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  • 825-07076882

    Thinly slicing the smoked duck breasts,preparing the caramel

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  • 825-07076859

    Carrot cake

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  • 825-07076692

    Almond-flavored choux buns,ribbon of shortbread cookies, Chocolate-orange Pannequets and Champagne with marshmallows and chocolate

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  • 825-07076517

    Preparing a raspberry tart

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  • 825-07076434

    Portion of moka cake

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  • 825-07075807

    Pouring the sauce onto the mussels in the dish before baking

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  • 825-07075806

    Preparing the sauce with the gravy,thyme and cream

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  • 825-07075805

    Placing the mussels in a baking dish

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  • 825-07075803

    Heating the milk with the diced Gouda

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