By E. Brandy
Updated Mar 13, 2017
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1 sheet of puff pastry
6/7 oblong tomatoes (Torino here)
1/2 lb (250g) mozzarella
2 large tablespoons of pesto
Salt and pepper
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3 1/2 cups (450g) icing sugar
3 cups (250g) almond meal (or finely ground almonds)
5-6 egg whites, depending on size
1/4 cup (50g) caster sugar
A few drops of yellow gel food coloring
1 coffee spoon cocoa powder
4 ounces (115g) good quality milk chocolate (I used Jivara from Valrhona)
1/2 cup (120ml) passion fruit juice
1/2 cup (120ml) of liquid whipping cream
2 tablespoons (30g) butter
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1/4 pound (125g) dark chocolate
(50g) butter
(150g) cashews, coarsely chopped
12 Biscoff cookies, cut in 4
2 or 3 tablespoons icing sugar
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2 1/2 cups (250g) all-purpose flour
1 stick (125g) softened butter
1 egg
3 cups water
A pinch of salt
3 eggs
4/5 cup (20cl) of heavy cream
3 leeks cut into thick slices
3/4 cup (100g) grated cheese (Gruyère or mild Cheddar)
Salt, pepper
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3 eggs
1/2 cup (100g) granulated sugar
1/3 cup (70g) flour
1 ounce (30g) ground pistachio
1 tbsp pistachio paste
1 vanilla pod
1/3 lb (150g) butter
7 ounces (200g) of white chocolate
1 cup (250ml) heavy cream
1 lb (450g) of frozen red fruits
2/3 lb (300g) fresh raspberries
1/4 lb (125g) blueberries
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