Panettone with pineapple, red berries and juniper berries
Recipe for 4 galettes Ø26 cm
Panettone with Caciocavallo, olives and sun-dried tomatoes
Makes 70 cones
Original recipe by Luis Costa
25 servings
40 servings
18 pieces
Recipe for 25 pieces
70-80 rings
7 cakes
30 servings
10 servings / 6 individual cakes
Recipe for 6 tarts, 16 cm diameter each
14 galettes des rois
15 servings
Recipe for 3 half-spheres, 13 cm diameter each
Try this Belgian speciality with the good taste of cinnamon.
Recipe for 20 pieces
8 servings
20 mille-feuilles
3.15 kg dough after preparation
185 pieces
3 cakes
6 hearts of 16 cm length (from one tip to the other)
Recipe for 300 cookies
40 pieces (oval Flexipan mould)
375 g/CAKE
For 2 kg dough
2 x 24 cupcakes (74g each)
24 buns of 100 g (2 baking plates of 3x4)
2 cakes (ring with a diameter of 21 cm)
12 buns
Two 940g pieces of dough
for 9 cakes
15 squares
12 turnovers
18 squares
8 cakes
For 4 tarts of 18 cm diameter
30 pastries
15 to 20 pieces depending on the size of the mould
19 panettones of 1 kg
48 croissants
4 tarts (18 cm diameter)
15 to 20 pieces, depending on the size of the mould
1 kg dough
Recipe for 46 croissants
4 petit four
4 cakes
4 puff pastries
4 pastries (18 cm square)
270 g/mould
45 pieces
62 pieces