50g lemon puree
50g sugar
50g egg yolk
50g butter
1g gelatine

METHOD. Soak the gelatine. Heat all ingredients, except the butter, until 83°C. Cool down until 38°C. Add the butter (at room temperature) to the mixture.

85g butter
85g brown sugar (bastard sugar)
10g whole egg
2g baking powder
0,5g sodium bicarbonate
115g flour

METHOD. Soften the butter in the kitchen machine. Add the brown sugar (bastard sugar). Add the whole egg. Add the flour together with the baking powder and sodium bicarbonate. Store in the fridge overnight. Roll out at 6mm. Put in a round baking mold of 4cm. Bake for 18 min at 210°C.

100g lemon puree
200g ovablanca (meringue powder)

METHOD. Whip all ingredients for 5min in a kitchen machine.

100g passion fruit puree
200g ovablanca (meringue powder)

METHOD. Whip all ingredients for 5min in a kitchen machine.

65g whole egg
25g egg yolk
90g sugar
110g pistachio powder
25g flour
1 vanilla-pod
55g melted butter
40g egg white
40g sugar

METHOD. Whip the egg white and sugar. Mix the whole egg, egg yolk, sugar, pistachio powder, flour and vanilla-pod. Add the melted butter. Add the meringue. Bake for 25min at 180°C.

100g passion fruit puree
40g whole egg
30g egg yolk
30g sugar
9g gelatine mass
40g butter

METHOD. Heat the passion fruit puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine mass and cool down until 38°C. Add the butter (at room temperature) and mix.

100g butter
100g sugar
100g whole egg
80g flour
20g cocoa powder

METHOD. Soften the butter. Add the sugar. Whisk in the eggs. Finally, fold in the dry ingredients. Bake for 20min at 180°C.

100g lychee puree
40g whole egg
30g egg yolk
30g sugar
9g gelatine mass
40g butter

METHOD. Heat the lychee puree, whole egg, egg yolk and sugar until 83°C. Add the gelatine mass and cool down until 38°C. Add the butter (at room temperature) and mix.

100g raspberry puree
200g ovablanca (meringue powder)

METHOD. Whip all ingredients for 5min in a kitchen machine.