Our recipes

The Majestic

Recipe for 6 tarts, 16 cm diameter each

Almond-chocolate filling

14 galettes des rois

The Valentine's cake

30 servings

The Cactus Cake

10 servings / 6 individual cakes

CROISSANT CHICKPEAS, CHESTNUTS AND PARMESAN

The Pompadour Rose

Recipe for 20 pieces

GANACHE WITH LIQUID CLARIFIED BUTTER

The Lemon and Praline Cake

15 servings

The Angelic Duchess

Recipe for 3 half-spheres, 13 cm diameter each

Vaution

Try this Belgian speciality with the good taste of cinnamon.

The Exotic Cake

8 servings

The Droplets

Recipe for 20 pieces

Salmon mille-feuille

20 mille-feuilles

Chocolate ring

70-80 rings

Traditional galette des rois

7 cakes

GANACHE WITH EXTRA FONDANCE

Crêpes with roasted butter

The Forêt Noire

25 servings

The Fraisier

40 servings

Pain au chocolat with orange

18 pieces

The Fancy Bun

Recipe for 25 pieces

Croissant

3.15 kg dough after preparation

Multigrain croissant with filling

Bicolor croissant with chocolate

Baba with Limoncello and Matcha

Gin praline

185 pieces

Brussels waffles

Easter cake

3 cakes

Cake with roasted butter

Valentine's Day cake

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

Chocolate Christmas tree

Sablé cookies

Recipe for 300 cookies

CAKE WITH LIQUID CLARIFIED BUTTER

375 g/CAKE

MADELEINES

40 pieces (oval Flexipan mould)

Sablé dough for tartlets and biscuits

Raspberry ganache

BROWNIE

The mille-feuille from Yann Duytsche

The Duna tart from Yann Duytsche

Cupcakes with Beurre Noisette

2 x 24 cupcakes (74g each)

Something special for Easter: The Hot Cross Buns by Corman

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

Corman’s mud cake with dark chocolate

2 cakes (ring with a diameter of 21 cm)

Corman’s variation on the ciambella pasquale intrecciata

An croissant dough

Two 940g pieces of dough

Ciambella pasquale

Cocoa puff pastry

7 cakes

Raspberry pistachio squares

15 squares

Inverse puff pastry

7 cakes

Lemon turnovers

12 turnovers

Praline twist

18 squares

The squirrel, a sumptuous marriage of apples and hazelnuts

Rich almond filling

for 9 cakes

Herb and cheese tart

For 4 tarts of 18 cm diameter

Capuccino croissant

Recipe for 46 croissants

Orange ginger moelleux

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

Sablé pastry with liquid butter

1 kg dough

Puff pastry with cream, tomatoes, or chocolate

4 puff pastries

Gourmet petit four pastries

4 petit four

Chocolate cake

4 cakes

Soft chocolate cake

270 g/mould

Flaky almond brittle pastry

4 pastries (18 cm square)

Multi-vitamin croissant

48 croissants

Herb tart

4 tarts (18 cm diameter)

Rice capelletti

30 pastries

Molten chesnut cake

15 to 20 pieces depending on the size of the mould

Apricot panettone

19 panettones of 1 kg

Apricottina

45 pieces

Girella catalana

62 pieces