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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. The c

Pain au lait 1000 g bread flour 50 g sugar 20 g salt 10 g dry yeast 100 g eggs (2 large eggs) 500 g milk 150 g butter Scale the flour in the self stand mixer bowl (or a bowl that will be used for mixing the dough). Scale the sugar and salt. Add them to the flour. Make sure the salt will not be in contact with the yeast later. Melt the butter (do not overheat, just melt over a low temperature of the cook top). Leave to cool slightly. It is not supposed to be used hot over the mixture, because of the eggs. Scale the yeast in a cup and add about 50 ml from the warmed milk. Dissolve the yeast, stirring. Slightly whisk the eggs. Add the yeast then all the "wet" ingredients: eggs, milk, and butter to the flour. Start the mixer at low speed. Mix for about 10 - 15 min. Remove the bowl from the mixer and cover loosely with foil. Let it ferment for about 90 min (at 25  ° C).  Make up as desired. Bake at 200  ° C.

SWISS ROLL HARLEQUIN Chocolate sponge roll for the pan 43 cm / 28 cm (17 inch /11 inch) 4 yolks from large eggs 4 whites from large eggs 165 g sugar for the yolks 85 g sugar for the whites 150 g flour 25 g cocoa pinch of salt The basic bowl is the one with the yolk mixture. Combine the yolks and the first sugar quantity in a stainless-steel bowl. Set it over a hot water bath and stir/whip until the mixture warms slightly. Do not overheat. For precision, you can use a thermometer and follow the temperature not to exceed 40-45 °C . The warming is necessary for achieving greater volume and retain it in the following steps. Place the bowl on a stand mixer with the whip attachment (or use the hand held mixer). Beat in high speed until very thick (for about 10 -15 min with hand held mixer).  In another bowl, beat the egg whites and the sugar to firm, moist peaks. Fold in the yolk mixture alternating with the dry sifted ingredients (flour+cocoa) in three steps. Do no

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

Orange - Chocolate Praline Cupcake for 12 cupcakes cupcakes: 120 g unsalted butter 200 g sugar 2 large eggs 80 ml heavy cream 35% 80 ml milk 45 g freshly squeezed orange juice (1 orange) 1 tbsp. vanilla extract 250 g all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda pinch salt Combine the "wet" ingredients: cream, milk, orange juice and vanilla extract in a bowl. Combine all dry ingredients: flour, baking powder, soda and salt in another bowl. Beat the soft butter and the sugar till well combined to a airy fluffy mixture. Stop the mixer and scrape the mixture from the bottom of the bowl. Continue mixing - for about 3 min. Beat the eggs with a fork, just enough to destroy the structure of the whites. Add the eggs in small portions to the butter mixture, till well combined and homogenized.  The working bowl is the one with the butter. Adding wet and dry ingredients to it is in three portions. Starting with the flour mixture, combine well i

EASTER BREAD (with orange and almonds) All the products have to be at room temperature - 24-25 °C . Milk should be warmed to 35-36 °C . Yeld : 4 round breads , 15 cm (6") each 900 g flour 280 g eggs (about 5 large eggs) 350 ml milk warmed 350 g sugar  250 g butter 7 g dry yeast - see  Note 2 3 g salt grated zest from one orange 2/3 cup orange peel, cut 50 g almonds blanched, cut in halves 1 yolk Preparation Steps: Yeast: 1. Desolve the dry yeast into the milk. One part yeast should be desolved into four parts of liquid. In this particular case, use 50 ml milk and 1 tbsp flour. Stir and leave to stay in a warm place. Note 1:  For the Easter Bread, I do not use hand or self stand mixer, neither a bread machine. The product yeld from each of the three machines is satisfying, but does not guarantee the unique characteristic of the Easter Bread - lightness and volume. Mixer is used for mixing the eggs and the milk. 2