609,940 images pour simSearch:825-07652745,k

  • 825-07652745

    Adding the liquid vanilla

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  • 825-07652746

    Adding the crushed hazelnuts

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    Mixing the preparation

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    Placing the bowl of mixture in a bigger bowl full of freezing water

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  • 825-07652748

    Heating the mixture in a bain-marie up to 65

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  • 825-07652747

    Energetically mixing the ingredients

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  • 825-07652744

    Putting the egg whites in an inox bowl

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    Placing small heaps of the mixture on the baking tray

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    Ingredients

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    Crushing the hazelnuts with a knife

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    Buttering the baking tray

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    Coarsly crushed hazelnuts

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    Sprinkling a little flour onto the baking tray

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  • 825-07652754

    Hazelnut macaroons

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    Adding the almond powder to the cake dough

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    Ingredients

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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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    Adding the rum to the pancake batter

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    Adding the vanilla sugar to the pancake batter

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    Adding the sugar to the pancake batter

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  • 825-06816418

    Adding the melted chocolate to the almond paste

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  • 825-07522865

    Adding the water to the galette batter

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    Adding the fleur de sel,sea salt, to the galette batter

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  • 652-07655158

    Bake apple stuffed with crushed hazelnuts,brown sugar and cinnamon

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  • 825-07652902

    Baked apple with a chocolate and almond crust topping

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    Chocolate and almond Croquants

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  • 825-07652734

    Yoghurt ice cream with griotte sour cherries and crunchy almonds

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  • 825-07078408

    Pan-frying the chestnuts

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    Adding the butter and sugar onto the uncooked cherry dish

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    Apples in a baking dish before cooking in the oven

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    Preparing the pancake batter

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    Mixing the pancake batter

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    Vanilla ice cream with chocolate sauce and hazelnuts

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  • 825-06815569

    Spreading the confectioner's custard on the cake dough with a piping bag

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    Placing the small pastry rolls on the sides of the mould

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  • 825-06815561

    Adding the grated lemon zests to the cake dough

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    Adding the melted butter to the strawberry puree for the confectioner's custard

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    Adding the milk to the strawberry puree for the confectioner's custard

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  • 825-06816420

    Coating the pie dough with a beaten egg yolk

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    Spreading the chocolate almond paste onto the pie dough

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  • 825-07653006

    Slices of chocolate and hazelnut cake

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  • 825-07652970

    Pear and ginger cream tart

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    Grilled gnocchis with gorgonzola and walnuts

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  • 825-07649347

    Pear poached with licorice and served with thinly sliced almonds

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  • 825-07649311

    Creusois cake

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  • 825-07078407

    Roasting in a pan both sides of the duck magret

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    Preparing the sauce

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    Cutting the fat side of the duck magret before cooking

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    Homemade ice cream bars

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    Placing the sliced apples in the ramekins and sprinkle with sugar

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    Apricot and pistachio shortbread tart

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

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

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    Leaving the dough to rise

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    Beating the egg whites and adding the icing sugar

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    Braised bananas with vanilla and raisins

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    Pouring the flour into a metal bowl

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    Adding the melted chocolate to the cocoa-sugar

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    Choco-pistachio whoopies

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    Mixing all the ingredients together to obtain a smooth paste

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    Pouring the cake dough into a bowl of flour and salt

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    Cherry and pistachio clafoutis

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

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    Shortbread dough balls

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  • 825-06816415

    Cooking the melon,vanilla and lemon mixture

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    Ingredients

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    Small hazelnut meringues and angel-shaped cookies

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    Stewed pears with honey and vanilla

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    Préparation d'une parcelle de papier ciré

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    Ajouter les fruits au mélange

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  • 652-07656278

    Gingerbread with thinly sliced almonds

    Premium Libres de Droits

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    Gingerbread with thinly sliced almonds

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    Layered sponge and cream cake

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    Round colored sponge bases

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    Adding the food coloring to the batter

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    Tiramisu with walnuts and rich tea biscuits

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    Cashew and rock sugar tuiles

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    Almond cookies

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    Pumpkin and hazelnut gratin

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    Beaten egg whites in cream with pistachios

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  • 825-07652836

    Pear Belle-Hélène-style cream dessert

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    Profiterole-style chocolate cookie and vanilla ice cream dessert

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    Cream of mushroom soup ,chestnut crisps

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    Apple and walnut tart

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    Apple and walnut tart

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    Baked apples with raisins

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    White chocolate and pistachios yoghurt

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    Three-flavored goat's cheese bites on sticks

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    Spéculos-coffee cream dessert

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