Leonel Maxlhaieie
8 recipes converted from their YouTube cooking videos.
Hand‑Laminate Butter Croissants
A step‑by‑step guide to making classic French butter croissants completely by hand. The recipe covers mixing a yeasted dough, creating a cold butter block, multiple folds with chilling, shaping, overnight proofing, and baking to a golden, flaky finish.
Classic Croissants (Butter Lamination Technique)
A step‑by‑step guide to making buttery, flaky French croissants at home using the lamination method. Includes tips on keeping butter cold, proper folding, proofing, and baking for perfect layers every time.
Hand-Kneaded Cinnamon Buns (No Mixer)
A step‑by‑step hand‑kneaded cinnamon bun recipe that requires no mixer. The dough rests multiple times, chills in the fridge, and is shaped using a simple book‑fold technique before baking at 190°C for a golden finish. Finished with an agave glaze and pearl sugar for extra shine.
Homemade Puff Pastry (Laminate Dough with Retro Sheeter)
Learn how to make classic French puff pastry at home using a retro dough sheeter. This step‑by‑step guide covers butter preparation, dough lamination, double folds, resting times, and tips for perfect buttery layers. No bakery required – just a few simple ingredients and a bit of patience.
Classic Chocolate Brownies
A simple, fudgy chocolate brownie recipe shared by Leonel Maxlhaieie during his 100K celebration. Melt butter, combine cocoa, sugar, eggs, vanilla, chocolate chips and flour, bake at 180°C for a gooey center and a slightly crisp top. Perfect for beginners and great for sharing with friends.
Almond and Chocolate Croissant
A sweet bakery‑style almond and chocolate croissant made with pre‑baked croissants, a rich almond cream, dark chocolate chips, and toasted almond flakes. The croissants are brushed with simple syrup, filled, baked again until golden, and finished with a dusting of powdered sugar. Perfect for a quick breakfast or indulgent snack.
Almond Cream Tart
A rich, buttery almond cream baked in a crisp tart shell. The cream is made with equal parts butter, sugar, eggs and almond meal, flavored with a hint of almond extract and vanilla paste. Perfect for a gluten‑free dessert or a fancy snack.
How to make cinnamon filling that doesn’t lick out the dough
A simple, buttery cinnamon‑sugar filling that stays perfectly inside rolled dough without leaking. Made with room‑temperature butter, granulated sugar, ground cinnamon and vanilla, this filling is ideal for cinnamon rolls, pastries, or any sweet dough you want to keep moist and flavorful.