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APRICOT AND COTTAGE CHEESE CAKE:  DRAINED RICOTTA CHEESE GLUTEN, SUGAR AND LACTOSE FREE SPONGE MIXTURE FOR SOAKING THE SPONGE LAYERS APRICOT CONFIT COTTAGE CHEESE...

STRAWBERRY AND PISTACHIO PIE TARTLET:  PISTACHIO SPONGE LINZER DOUGH PISTACHIO СHANTILLY STRAWBERRY MARMALADE STRAWBERRY COULIS CARAMELIZED PISTACHIOS This tartlet shows off the classic combination...

COCONUT, CARAMEL AND LIME CAKE:  COCONUT DACQUOISE SPONGE COCONUT MERINGUE CARAMEL AND LIME MOUSSE COCONUT CHANTILLY CREAM LIQUID CARAMEL COCONUT CHIPS With its unusual...

VANILLA AND CARAMEL CHOUX:  CARAMELIZED PECAN NUTS PECAN PRALINE CARAMEL CREAM VANILLA CHANTILLY CREAM CRAQUELIN DEEP-FRIED PECANS This is a classic puff pastry presented...

CITRUS TART:  LIME AND BASIL CURD ALMOND GLUTEN-FREE SPONGE BRITTANY SHORTBREAD LEMON MERINGUE BASIL AND LIME GEL This tartlet seduces with its fresh and...

RASPBERRY AND ROSE FOWER CAKE:  ALMOND GLUTEN-FREE SPONGE LYCHEE AND ROSE CREAM RASPBERRY AND ROSE COULIS RASPBERRY MOUSSE LINZER DOUGH ROSE CHANTILLY CREAM RED...

BEE MEDOVIK:  HONEY SHORTBREAD MEDOVIK SPONGE SMETANA CREAM SEA BUCKTHORN COULIS HONEY MOUSSE OPALINE WINGS BEE STING YELLOW GLAZE This recipe presents Chef Nicolas...

CLASSIC CROISSANT IS MADE OF:  CROISSANT DOUGH BUTTER BLOCK AND CROISSANT DOUGH LAMINATION EGG WASH BAKING THE CROISSANTS + BONUS: MONKEY BREAD COURSE PRICE...

CROISSANT BERRY TART  IS MADE OF:  CROISSANT DOUGH MASCARPONE CREAM STRAWBERRY CREAM STRAWBERRY – LIME COMPOTE BUTTER BLOCK AND CROISSANT DOUGH LAMINATION The Croissant...