652-07655190

Filling the moulds with the Madeleine batter

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825-06815569

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

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652-07655191

Madeleines

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825-07075825

Filling the chocolate timbales with chocolate mousse using a piping bag

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652-07655476

Layered sponge and cream cake

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652-07655475

Round colored sponge bases

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652-07655474

Adding the food coloring to the batter

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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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825-07075815

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

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825-07075800

Filling the zucchini skins with the stuffing and sprinkle with breadcrumbs,parmesan and garlic

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825-07075794

Filling the limes with haddock paté

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825-07522135

Placing the mixed cream and eggs in the mould with all the sliced ingredients

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825-06049703

Adding the prepared mixture

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652-07655471

Adding icing around the edges of each cookie

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825-07652753

Placing small heaps of the mixture on the baking tray

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825-07652750

Mixing the preparation

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825-07652743

Coarsly crushed hazelnuts

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825-07652741

Ingredients

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825-07076880

Baking the pastry with cooking beads

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825-07076858

Leaving the cake to cool off

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825-07075834

Filling the jars with the jam

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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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825-07075797

Filling each oyster shell with the apple jelly

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825-07522143

Placing the sliced bananas on the baked tart

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825-06817432

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

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825-06816420

Coating the pie dough with a beaten egg yolk

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825-06816419

Spreading the chocolate almond paste onto the pie dough

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825-06816418

Adding the melted chocolate to the almond paste

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825-06815749

Azuki and almond paste filo pastry rolls

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825-06818009

Lemon curd tartlets

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652-06818678

Filling the jars with the jam

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825-06316987

Pouring the mixture into the mould

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652-07655957

Muffins

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652-07655431

Madeleines

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825-07652879

Chocolate semolina cake

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825-07652752

Sprinkling a little flour onto the baking tray

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825-07652751

Buttering the baking tray

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825-07652749

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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825-07652746

Adding the crushed hazelnuts

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825-07652745

Adding the liquid vanilla

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825-07652744

Putting the egg whites in an inox bowl

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825-07652742

Crushing the hazelnuts with a knife

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825-07649402

Apple and walnut tart

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825-07649390

Apple cake

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825-07077912

Chocolate and toffee fondants

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825-07076884

Covering the tartlets with pastry

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825-07076868

Filling the mould with the mixture

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825-07076861

Cutting in half the sponge cake and spreading the butter cream

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825-07076857

Ingredients

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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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825-07076853

Placing the pink pralines on the uncooked brioche dough

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825-07075827

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

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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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825-07075813

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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825-07522861

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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825-07522853

Adding the melted chocolate to the cocoa-sugar

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825-07522648

Plain muffins

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825-07599432

Small pots of chocolate cream dessert

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825-06817433

Brushing salted butter onto the surface of the cooked Far

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825-06815572

Sealing the cake dough together

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825-06815571

Covering the mould with the cake dough

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825-06815570

Placing the strawberry jam in the middle of the cake on the confectioner's custard

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825-06815568

Placing the small pastry rolls on the sides of the mould

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825-06815567

Placing the cake dough in the bottom of the buttered mould

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825-06816432

Shortbread dough balls

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825-06816431

Preparing shortbread dough

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825-06815573

Coating the cake dough with a beaten egg yolk and decorate with curves with the use of a knife

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825-06815566

Cutting the cake dough the size of the mould

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652-03804789

Cooking the vegetables in a cooking pot of water

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825-05987145

Coddled eggs with cream and chives

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652-05809006

Placing the dough on a cloth to raise

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825-05814546

Filling the moulds with the muffin mixture

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825-06316991

Coating the marble cake with the chocolate icing

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825-06316900

Pouring the mixture into the mould

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825-06316899

Placing the finger biscuits in the Charlotte mould

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825-06049678

Pouring the Clafoutis batter in a mould

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