Natural homemade leaven Hand forming Just natural and fresh ingredients ⠀ Brioche à tête or parisienne is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head (tête). ⠀ Go to basics and old style as used to be. The real good taste and perfect structure. Brioche of a dream.

34% chocolate from @chocolatweiss . No colorant - only the natural color from the chocolate ⠀

lady finger sponge . Pistachio cream . Raspberry coulis . Pistachio sponge . Vanilla soft mousse .

Most stories attribute its creation to Lord Lamington's chef, the French-born Armand Galland, who was called upon at short notice to feed unexpected guests. Using only the limited ingredients available, Galland cut up some left-over French vanilla sponge cake baked the day before, dipped the slices in chocolate and set them in coconut. Impressed by Galland's creation, Lamington's guests were said to have later asked for the recipe. Coconut was not widely used in European cooking at that time, but was known to Galland, whose wife was from Tahiti, where coconut was a common ingredient. ⠀ Sponge cake ⠀ 125 g Cake flour 10 g Corn starch 75 g Marzipan raw 50% 90 g Granulated sugar 30 g Honey 10 g Vanilla paste 250 g Eggs 60 g Clarified butter 10 g Invert sugar ⠀ Use room temperature ingredients. Mix the marzipan, honey, vanilla, eggs, sugar and invert sugar in food processor to obtain, the smooth consistency. Move it to the stand mixer bowl and incorporate the clarified butter. Sift flour and corn starch and add it into the bowl on the medium speed using the paddle attachment. Spread the mixture on the silicone tray then bake for 15 min at 160°C until the sponge rises. Strawberry coulis ⠀ 250 g strawberry puree 40 g raspberry puree 40 g Invert sugar 6 g Pectin NH 40 g Granulated sugar 50 g Gelatin mix 5 g Citric acid solution ⠀ Combine purees and heat them with invert sugar to 40°C. Mix the sugar and pectin NH then add into the purees and bring to a boil. Add the gelatin mix and citric acid solution at the end. Leave to cool down before use. ⠀ Chocolate ganache ⠀ 190 g Dark chocolate 67% 250 g Cream 25 g Glucose syrup 15 g Butter 15 g Neutral glaze cold ⠀ Prepare a standard chocolate ganache, then finish by the neutral glaze and butter . Emulsify then crystallise before use. ⠀ Between 2 sponge cakes spread the strawberry coulis, then cover the cake with chocolate ganache and sprinkle over the coconut flakes. Use your imagination to creative decoration and enjoy.

Here is my version of the kulich, is a traditional Easter cake in orthodox culture ultimately meaning a loaf of bread and represents not only Easter but also the spring. ⠀ Traditionally after the Easter service, the kulich, which has been put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Kulich is baked in tall, cylindrical tins with different dry fruits inside. When cooled, kulich is decorated with white icing and colorful flowers. Historically, it was often served with cheese paska bearing the symbol XB (from the traditional Easter greeting of Христос воскресе, "Christ is Risen"). The recipe for kulich is some kind of Italian panettone and French Alsasian Kougloff.