Spaghetti Alla Carbonara Welcome back my Franchizz! One thing we are not going to do is to add cream into our Carbonara as well as lardons, which is the way…

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.…