CHOCOLATE + HAZELNUT NEW-YORK ROLLS Welcome back my Franchizz! We are staying another item from the croissant family before we switch back to a savoury recipe. By the way, feel…

  Pain au chocolat at home without equipment Welcome back my Franchizz! Who doesn't love a good fresh Pain au chocolat?Flaky, buttery, light with a honeycomb made from heaven and perfectly…

BACK TO BASICS: PASTRY CREAM Welcome back my Franchizz! Knowing your basics is probably the most important part of becoming a good cook as you will use them times and…

Homemade French Croissant Welcome back my Franchizz! Who doesn't love a good fresh croissant? Flaky, buttery, light with a honeycomb made from heaven. Now it does take a while to…

  INFUSED OLIVE OIL CANDY Today we are doing an olive oil candy, a dish created by Chef Jose Andres from Spain.  Of course you could use a simple olive oil,…

PUFF PASTRY The flakiest puff pastry, layers upon layers with buttery goodness! Rolling pinParchment paperStand mixer + hook attachment DETREMPE (DOUGH)500 g T45 flour (or bread flour)210 g Water 10…

  BEEF BOURGUIGNON Welcome back my Franchizz! It has been a while since our last long form recipe but we're back for good. And what a better dish to start…

SALTED CARAMEL This is the caramel recipe I use for my tarts, you can also use them as a spreadable caramel. Regardless it's delicious, so let's make it, shall we.…

TOURTISSEAUX I do love a food as well all know, but when a recipe comes from a region and brings me back to my childhood. It tastes even better than…

PITA What a better way to dip or to make a sandwich than a fresh pita out of the oven. So good, a nice chew and light as the same…