Ingredients
• 4 Egg Yolks
• ⅓ cup Sugar
• 1½ cups Heavy Cream
• 1 tsp Vanilla Extract
• 2 tbsp Sugar (for caramel topping)
Instructions
1. Preheat oven to 160°C (325°F).
2. Heat cream and vanilla until warm (do not boil).
3. Whisk egg yolks and sugar until pale.
4. Slowly add warm cream to eggs while whisking.
5. Pour into ramekins.
6. Bake in a water bath for 30–35 minutes.
7. Chill for 2 hours.
8. Sprinkle sugar on top and torch until caramelized.
2. Chocolate Mousse
Ingredients
• 200 g Dark Chocolate
• 3 Eggs (separated)
• ¼ cup Sugar
• 1 cup Heavy Cream
• 1 tbsp Butter
• 1 tsp Vanilla Extract
Instructions
1. Melt chocolate and butter together; cool slightly.
2. Mix egg yolks and vanilla into chocolate.
3. Whip cream to soft peaks.
4. Whip egg whites with sugar until stiff.
5. Gently fold cream and egg whites into chocolate.
6. Chill for at least 2 hours before serving.
3. Mille-Feuille
Ingredients
• 1 Sheet Puff Pastry
• 1½ cups Milk
• 4 Egg Yolks
• ½ cup Sugar
• 3 tbsp Cornstarch
• Powdered Sugar (for topping)
Instructions
1. Bake puff pastry at 200°C (400°F) until golden.
2. Heat milk until warm.
3. Whisk egg yolks, sugar, and cornstarch.
4. Add milk and cook until thick pastry cream forms.
5. Cool completely.
6. Layer pastry and cream.
7. Dust with powdered sugar or icing.
4. Tarte au Chocolat
Ingredients
• 1 Pre-Baked Tart Shell
• 200 g Dark Chocolate
• 1½ cups Heavy Cream
• 2 tbsp Butter
• 2 tbsp Sugar
Instructions
1. Heat cream and sugar until steaming.
2. Pour over chopped chocolate and butter.
3. Stir until smooth ganache forms.
4. Pour into tart shell.
5. Chill for 2 hours until set.
5. Tarte aux Fruits
Ingredients
• 1 Pre-Baked Tart Shell
• 1½ cups Milk
• 3 Egg Yolks
• 3 tbsp Sugar
• 3 tbsp Cornstarch
• Fresh Fruits (berries, kiwi, mango)
Instructions
1. Prepare pastry cream by cooking milk, yolks, sugar, and cornstarch.
2. Cool completely.
3. Spread cream into tart shell.
4. Arrange fresh fruits on top.
5. Chill before serving.
6. Opera Cake
Ingredients
• 5 Eggs
• ½ cup Sugar
• ½ cup Almond Flour
• ½ cup All-Purpose Flour
• 100 g Dark Chocolate
• ½ cup Butter
• Coffee Syrup
Instructions
1. Bake thin almond sponge layers at 180°C (350°F).
2. Prepare coffee syrup and brush on sponge layers.
3. Spread coffee buttercream between layers.
4. Add chocolate ganache layer.
5. Chill to set.
6. Glaze with chocolate and slice neatly.
