Our recipes

CROISSANT CHICKPEAS, CHESTNUTS AND PARMESAN

Vaution

Try this Belgian speciality with the good taste of cinnamon.

Salmon mille-feuille

20 mille-feuilles

Chocolate ring

70-80 rings

Croissant

3.15 kg dough after preparation

Multigrain croissant with filling

Bicolor croissant with chocolate

Baba with Limoncello and Matcha

Brussels waffles

Easter cake

3 cakes

Crêpes with roasted butter

Valentine's Day cake

6 hearts of 16 cm length (from one tip to the other)

Sablé cookies

Recipe for 300 cookies

Chocolate Christmas tree

The Forêt Noire

25 servings

The Valentine's cake

30 servings

The Lemon and Praline Cake

15 servings

The Exotic Cake

8 servings

The Fraisier

40 servings

The Cactus Cake

10 servings / 6 individual cakes

The Angelic Duchess

Recipe for 3 half-spheres, 13 cm diameter each

The Droplets

Recipe for 20 pieces

The Fancy Bun

Recipe for 25 pieces

The Majestic

Recipe for 6 tarts, 16 cm diameter each

The Pompadour Rose

Recipe for 20 pieces

BROWNIE

Sablé dough for tartlets and biscuits

Vanilla ice cream with Extra Fondance

2880 g

GANACHE WITH EXTRA FONDANCE

Gin praline

185 pieces

GANACHE WITH LIQUID CLARIFIED BUTTER

Raspberry ganache

MADELEINES

40 pieces (oval Flexipan mould)

CAKE WITH LIQUID CLARIFIED BUTTER

375 g/CAKE

Cake with roasted butter

Molten chesnut cake

15 to 20 pieces depending on the size of the mould

Orange ginger moelleux

15 to 20 pieces, depending on the size of the mould

Chocolate cake

4 cakes

Flaky almond brittle pastry

4 pastries (18 cm square)

Apricot panettone

19 panettones of 1 kg

Sablé pastry with liquid butter

1 kg dough

Puff pastry with cream, tomatoes, or chocolate

4 puff pastries

The Duna tart from Yann Duytsche

Apricottina

45 pieces

Girella catalana

62 pieces

Corman’s mud cake with dark chocolate

2 cakes (ring with a diameter of 21 cm)

Multi-vitamin croissant

48 croissants

Capuccino croissant

Recipe for 46 croissants

Something special for Easter: The Hot Cross Buns by Corman

24 buns of 100 g (2 baking plates of 3x4)

Soft chocolate cake

270 g/mould

Rice capelletti

30 pastries

Cupcakes with Beurre Noisette

2 x 24 cupcakes (74g each)

Ciambella pasquale

Corman’s variation on the ciambella pasquale intrecciata

Lemon turnovers

12 turnovers

The squirrel, a sumptuous marriage of apples and hazelnuts

Pain au chocolat with orange

18 pieces

Raspberry pistachio squares

15 squares

Praline twist

18 squares

An croissant dough

Two 940g pieces of dough

Traditional galette des rois

7 cakes

Cocoa puff pastry

7 cakes

Inverse puff pastry

7 cakes

Rich almond filling

for 9 cakes

Almond-chocolate filling

14 galettes des rois

The mille-feuille from Yann Duytsche

Yellow base for ice cream

Financiers Biscuits

For cakes of 15-20 g

Brownies

Herb tart

4 tarts (18 cm diameter)

Herb and cheese tart

For 4 tarts of 18 cm diameter

Gourmet petit four pastries

4 petit four