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600 g flour 10 g salt 300 g butter 1 egg 1 egg yolk 50 ml cold water 5 ml lemon juice With the paddle attachment of the self-standing mixer, blend the flour, salt and the butter at low speed. Combine the lightly beaten egg, yolk and water. Add first the lemon juice to the butter mixture and then  the egg just until incorporated, without mixing more then needed to form a dough. Foil the dough and refrigerate for two hours before using in the recipe. The dough could be frozen for two to three months. Working by hands: In a small bowl combine the egg, yolk and water. In a working big bowl, scale the flour. Add the cut in cubes cold butter. With the opposite side of a wide knife work a bit both substances trying to incorporate the butter into the flour. Continue working just with the tips of your fingers, until a mixture looking a lot like a cornmeal forms. Do not work with hands - body temperature will warm the butter too much and then, while in co...

Meringue-type Buttercream 300 g butter 4 ml vanilla extract Have the butter at room temperature to soften while working on a meringue. for the meringue: 250 g egg whites 400 g granulated sugar 125 ml water Dissolve the sugar into the water in a heavy bottomed pan over heat. Bring to boil. Cook the syrup for 2 min. While the syrup is cooking, beat the whites until soft peaks. Keep the mixer running and add the syrup very slowly until use all of it. Continue beating the egg-sugar mixture until cool to a room temperature and firm peaks are formed. Cream the butter and vanilla extract until light. Add the meringue a little at a time, combining very well.  The emulsion has to be formed - creamy soft and light texture. If it is too soft, refrigerate a bit but not too much - just enough to be able to ice the cakes. 

Genoise Cake (for cake pan with diameter 25 cm, 5 cm high) Have the cake form prepared first. Have the oven warmed to 170 ° C, convection bake. 5 large eggs 185 g sugar 185 g white flour 60 g butter 4 g vanilla extract Sponge Method: Beat the eggs and sugar until foamy pale mixture forms for about 8-10 min in a self standing mixer and about 15-18 min with a hand held mixer. This step is very important for achieving light texture which will assure great result on baking.  Sift the flour and fold in the egg mixture in three steps. Make sure that the portion of flour is fully absorbed before adding the next one. Work with gentle movements - do not over mix! Vanilla extract is added in between the flour portions. Slowly pour the melted butter, dripping down the side of the mixing bowl. Stir it with careful motion. Fill in the form. Place immediately in the oven for about 35-40 min. Check with a toothpick after 30 min. Determine how moist the centre is. T...

Praline Paste for 500 g 150 g hazelnuts 150 g almonds 250 g caster sugar 10 ml hazelnut oil Soak the almonds in water for half an hour. Peal and dry in the oven at 150 ° C for 15 min. Stir once or twice during drying. Let cool completely. Dry the hazelnuts at 150 ° C for 15 min. Remove from the oven and before completely cooled, rub them in a clean kitchen towel to remove the skin. Put all the nuts together in a shallow pan and return in the oven for 5 min at 200 ° C. Roast slightly, remove from the oven and let cool. In a heavy-based pan, caramelize the sugar. Depending on the taste, it could be "cooked" to light or dark caramel, which will affect the bitterness of the caramel. Be careful not to burn the caramel. As soon as it is ready, immediately remove from the cook top. Pour the nut mixture in the caramel, return to the switched off cook top, stir and spread onto a parchment paper letting it cool. Break up the praline in small pieces. In portions, tra...