Il était une fois la pâtisserie
22 recipes converted from their YouTube cooking videos.
Kinder Maxi Cookies
Soft and indulgent cookies studded with pieces of Kinder Maxi. A reduced-sugar version, easy to make by hand or with a stand mixer, perfect for tea time or a snack.
Vanilla‑Chocolate Entremet
An elegant entremet composed of a moist chocolate cake, a silky chocolate ganache and a fragrant vanilla bavarois. Assembled in alternating layers, each layer being frozen for a perfect texture. Ideal for birthdays or special occasions.
Pâte Brisée (Shortcrust Pastry)
A classic French shortcrust pastry dough that works for both sweet and savory tarts. The recipe uses plain flour (type T55), cold butter, a little water and optional sugar. After a brief rest in the fridge, the dough is rolled thin, blind‑baked and ready for any filling.
Bouchées aux 3 spéculoos sans cuisson et délicieuses !
Delicate individual bite-sized desserts featuring three textures of speculoos: a silky speculoos mousse, a crunchy speculoos biscuit base, and a glossy speculoos glaze on top. Perfect for elegant parties or a refined sweet treat.
Lemon and Raspberry Cake with Homemade Coulis
A moist lemon cake, light and melt-in-your-mouth, topped with a homemade raspberry coulis. Ideal for summer, it is made without greasing the pan thanks to a flexipan mold.
Snowflake Brioche with Hazelnut Spread
A fluffy snowflake‑shaped brioche filled with hazelnut spread, perfect for a Christmas breakfast or any festive occasion. The dough is prepared with a stand mixer, risen twice, and shaped into a snowflake before being baked to a golden finish.
Strawberry Pistachio Entremet
Fresh and elegant strawberry and pistachio entremet, composed of a gelatinized strawberry insert, a light pistachio dacquoise, and a creamy strawberry mousse. Ideal for warm days, this dessert is prepared in several steps but remains accessible to amateur pastry chefs.
Gâteau de Savoie facile et rapide : la recette de Mercotte !
A light, airy French Savoie cake (also called biscuit de Savoie) baked in a 22 cm round mold. The cake is buttery, slightly sweet, and finished with a dusting of powdered sugar. Perfect for breakfast, tea time, or a simple dessert.
Small Breton galettes
Small Breton galettes, light and crispy, perfect for a snack or to take to school. This simple recipe requires only a few ingredients and no leavening.
Chocolate buttercream with Swiss meringue
A light and creamy buttercream thanks to Swiss meringue, enriched with dark chocolate. Ideal for filling and decorating layer‑cakes, cupcakes or any other cake.
Petites brioches fourrées au Nutella : faciles et gourmandes ! 🍫
Soft, buttery brioche buns with a gooey Nutella center – perfect for a sweet snack or breakfast treat. This French pastry recipe uses a classic brioche dough, proofed twice for maximum fluffiness, and is finished with a glossy egg wash and optional pearl sugar.
Moelleux poire chocolat pour une Saint Valentin gourmande 💕🍐🍫
A quick and easy Valentine’s Day dessert: a moist pear‑infused chocolate cake baked in a 22 cm silicone mold, coated with a glossy dark chocolate shell and finished with a decorative heart‑shaped chocolate sheet. Perfectly sweet, tender, and visually striking for a romantic celebration.
Grande crêpe cuite au four, version pommes 🍎🍏
A French‑inspired sweet sheet of thin crepes baked with grated apples, cinnamon and butter. The batter is made without a blender – just a whisk and warm milk to avoid lumps – then poured over a layer of apples on a large baking sheet and baked until golden. Cut into squares and serve hot with a dab of butter.
La ganache pistache facile et inratable ! (sans colorants)
A silky, nutty pistachio ganache made without artificial coloring. Toasted pistachios are blended with powdered sugar and a touch of oil, then combined with melted white chocolate, cream, and optional gelatin for a stable entremet filling. Chill, whisk, and chill again for a glossy, spreadable texture perfect for cakes, cupcakes, macarons, or decorative piping.
100% Pistachio Cake
A moist pistachio cake with a silky pistachio ganache, decorated with crushed pistachios and a touch of edible gold leaf. Ideal for pistachio lovers, this elegant dessert is made with a stand mixer but remains accessible to home cooks.
Tarte au chocolat super onctueuse 🍫🍫🍫
A luxurious, ultra‑chocolate tart with a hazelnut crust, a silky chocolate custard filling, and a glossy chocolate‑gelatin ganache topping. Perfect for celebrations or any chocolate lover who wants a rich, velvety dessert.
Le gâteau dunes citron spéculoos facile et délicieux ! 🍋
A refined French entremet featuring a bright lemon mousse, a creamy Speculoos mousse, a light almond-financier biscuit, and a crunchy Speculoos base. The cake is assembled in layers, frozen, and finished with a smooth finish for an elegant dessert.
Strawberry‑Chocolate Layer Cake with Old‑Fashioned Chocolate Mousse
A light and fluffy birthday cake based on "Molly cake" without butter, topped with Marie Maïna's old‑fashioned chocolate mousse and fresh strawberries. Easy to make, it takes less than two hours and is best served chilled.
Recette de moelleux à l'orange faciles et moelleux 🍊🧡
Delicate, citrus‑filled mini cakes baked in silicone savarin molds. A buttery almond‑flavored batter is brightened with fresh orange zest and juice, then soaked with a warm orange‑sugar syrup and finished with a dollop of orange marmalade. Perfect for tea time or a light dessert.
🍫 Tablette de chocolat au cookie 🍪 : le dessert ultra gourmand qui fait craquer tout le monde !
A decadent, ultra‑gourmet chocolate bar made with soft homemade cookies, large chocolate chunks, and a glossy tempered chocolate coating. Perfect for a luxurious snack or a show‑stopping dessert.
🌰 Gâteau succès praliné traditionnel aux noisettes 🌰
A luxurious French pastry cake featuring crisp hazelnut‑almond dacquoise layers and a silky praline‑infused muslin cream. Perfect for celebrations or an indulgent dessert.
🌰 GANACHE AU PRALINÉ 🌰
A silky, nut‑filled white chocolate ganache that sets firm enough for piping onto cupcakes, macarons, or layering in pastries. Made from a homemade hazelnut‑almond praline, white chocolate, cream, and a touch of gelatin for stability.