Les Ateliers de Ludo
42 recipes converted from their YouTube cooking videos.
Paris-Brest Philippe Conticini style
Generous Paris-Brest inspired by chef Philippe Conticini, with a crown of choux pastry and craquelin, a light praliné pastry cream and a flowing core of pure praliné insert. The recipe details each step, from shaping the craquelin to baking the choux, through preparing the cream and final assembly.
Light Genoise – Sponge Cake
Learn how to make an airy and moist genoise, ideal as a base for entremets, strawberry cakes or tiered cakes. This technical recipe uses a bain‑marie cooking method to achieve a three‑fold volume and a perfect ribbon, then gently folds in melted butter and sifted flour to keep the batter from collapsing.
Express puff pastry (10 min)
Ultra‑quick homemade puff pastry made in only ten minutes of active work thanks to a double‑turn technique without cold rest. Ideal for king cake, mille‑feuille, tarts or Saint‑Honoré. The dough remains well‑flaky and crispy after baking at 180 °C for 30‑35 min.
Raspberry Cookies Cédric Graulhet Style
Generously topped cookies with fresh raspberries, a raspberry fruity caramel and raspberry jam. The dough is flavored with raspberry powder and tinted a light red. Ideal for a snack or a gourmet break.
Chocolate Hazelnut Tartlets
Indulgent tartlets combining a crisp cocoa shortcrust pastry, a silky hazelnut praline, a melt-in-your-mouth dark chocolate ganache and a hazelnut-whipped ganache. Perfect for impressing family and friends.
Homemade frozen Magnum without ice cream maker
Learn how to make at home Magnum-style ice cream bars with creamy vanilla and coated in dark, milk or white chocolate, without needing an ice cream maker. A refreshing and indulgent recipe perfect for summer.
Strawberry Tart on Shortcake
A summer tart made with a fluffy shortcake, topped with a light diplomat cream and fresh strawberries. Easy to make, it requires no special skills and can be prepared in under four hours.
Apple Crumble
A warm, anti-waste apple crumble, perfect for autumn. Slightly wilted apples, a sandy almond crumble and a hint of cinnamon, all baked and served warm, ideal to share with children.
Chocolate rolled Yule log without genoise
A moist and indulgent Christmas log, made with a light egg‑based biscuit, a dark and milk chocolate ganache, an almond rocher glaze, and a whipped ganache for decoration. No cooking butter or complicated genoise, perfect for the holidays.
Vanilla‑Chocolate Marble Cake
A moist marble cake with vanilla and chocolate, perfect for kids' snack time. The recipe details each step to achieve a well‑risen cake, perfect marbling, and a thermal shock that ensures a great rise.
Moist Apple Cake
A very moist apple cake, perfect for an autumn snack. Easy to make, it uses slightly wilted apples to avoid waste. The light texture comes from the mixture of beaten egg whites and almond powder, while the flavor can be customized with vanilla, orange zest or a splash of alcohol.
Banana Cake in the style of Cyril Lignac
A moist cake made with very ripe bananas, featuring caramelized bananas at the bottom of the pan like a Tatin tart. All scented with a hint of amber rum. Ideal for a snack, this banana cake is made in a few simple steps and uses everyday ingredients.
Plum Tart
Homemade plum tart with a semi‑quick puff pastry, a silky almond cream, and fresh plums lightly glazed for a rustic, indulgent autumn dessert.
Cherry Clafoutis
A moist and fragrant cherry clafoutis, perfect for enjoying seasonal cherries. This egg‑free version, enriched with almond powder and a touch of kirsch, is ready in under an hour and is ideal for a family dessert or a tasty snack.
Apricot Tart
Seasonal apricot tart with a sweet pastry, a moist almond cream, and a finish of apricot jam. A simple yet elegant French dessert, perfect for summer afternoons.
Tropézienne with Orange Blossom Water
A fluffy brioche scented with orange blossom water, filled with a vanilla and orange blossom diplomate cream, decorated with pearl sugar and icing sugar. Ideal for an elegant dessert or an autumn snack.
Cherry Clafoutis
A clafoutis with fresh cherries, flavored with almond and lightly caramelized, perfect for warm summer days. Easy to prepare, it takes less than 30 minutes of prep and 40 minutes of cooking, and is served warm with a scoop of vanilla ice cream.
Moist Banana Bread
An ultra-moist banana bread, ideal for avoiding waste of overripe bananas. Easy, quick and perfect as a snack or breakfast. The recipe uses simple ingredients and offers a chocolate option for extra indulgence.
Choux Pastry – cream puffs, eclairs and crackers
Learn how to make perfect choux pastry, then shape cream puffs, eclairs and crispy cracker‑topped puffs. The video details each step, from the initial mixing to baking, including the preparation of the cracker and tips for a professional result.
Strawberry cake à la Cyril Lignac & Benoît Couvrand
An elegant strawberry cake inspired by the famous cake of Cyril Lignac and Benoît Couvrand, composed of an orange‑flavored sponge, a silky vanilla ganache, a strawberry compote, a red jelly and decorated with almond‑marzipan flowers and frozen strawberry cubes.
Gluten-Free Almond Lemon Cake
A moist cake made with almond flour and lemon, gluten-free and very easy to make with everyday ingredients. Perfect for dessert or a snack, it is enjoyed warm with a dusting of powdered sugar and lemon zest.
All-Chocolate Muffins
Ultra moist and intensely chocolatey muffins, featuring a secret ingredient: fermented milk. This easy recipe, ideal for family snacks, yields 12 generous muffins, perfect to enjoy warm or on the go.
Chaos Bumps
Spanish shortbread cookies, easy to make with only three basic ingredients (flour, sugar, oil) and a hint of cinnamon. Ideal for a snack or tea time, they require no special equipment and bake in 20‑25 minutes.
Lemon Square Cake
Lemon cake in a square shape, composed of an almond and lemon sponge, a lemon buttercream, a white chocolate glaze and delicate "fairy" meringue fingers. An elegant and indulgent pastry, ideal for display cases or special occasions.
Egg‑free Strawberry Charlotte
A light and airy strawberry charlotte made with an egg‑free strawberry mousse without a bain‑marie. Homemade ladyfingers, strawberry syrup and the silky mousse combine to offer an elegant summer dessert, perfect for impressing your guests.
Italian Meringue
Learn how to make a perfect Italian meringue, essential for macarons, lemon meringue pies and many other pastries. This technique uses a sugar syrup cooked to 118 °C poured over beaten egg whites, requiring precision and coordination.
Classic Fraisier with Mascarpone Chantilly
A generous springtime Fraisier, composed of two moist genoises soaked in orange blossom syrup, a silky vanilla mousseline cream, fresh strawberries and vanilla mascarpone chantilly. Ideal for spring celebrations or any special occasion.
Brioche King’s Crown
A brioche king’s crown, southern France version: moist brioche dough scented with orange blossom water, lemon and rum, topped with candied fruit and pearl sugar. Ideal for holidays or a gourmand snack.
Strawberry Tart Chef Hugo & Victor
A refined strawberry tart inspired by chef Hugo Pouget (Hugo & Victor). It combines a crisp shortcrust pastry, a moist almond cream, a strawberry marmalade, a light strawberry cream, candied lemon zest and a strawberry jelly glaze, all decorated with fresh strawberries arranged in a fan. Ideal for special occasions.
Lemon‑raspberry flower‑shaped tart
A spring flower‑shaped tart, made of a lemon‑flavored Breton shortcrust, a lemon‑lime lemon curd, a vanilla mascarpone whipped cream and fresh raspberries. Ideal for Mother’s Day or any special occasion.
Chocolate Moist Cake with Ganache and Chocolate Beads
A moist chocolate cake, easy and quick (30‑35 min), topped with a 70 % dark chocolate ganache and crunchy milk chocolate beads. Ideal for autumn and winter, this melting dessert will delight both young and old.
Apricot and Candied Ginger Tart in the Style of Philippe Conticini
A decadent tart inspired by Philippe Conticini, combining a sweet pastry crust, a toasted almond cream, a tangy rhubarb compote with candied ginger, and caramelized roasted apricots. Perfect for an elegant and fruity dessert.
Poached Pear Tartlet with Caramel
Small indulgent tartlets made of a hazelnut sweet pastry, a chocolate‑caramel cream, hazelnut shards, a pinch of fleur de sel and a Rocha pear poached in a caramel syrup with a flowing core. Ideal for a refined dessert or a special occasion.
Mirabelle and Cranberry Crumble
A indulgent crumble with fresh mirabelles, highlighted by dried cranberries and a hint of lemon. Easy to prepare, it consists of an almond shortcrust crumble and a lightly sweetened fruit mixture, perfect for a summer dessert served warm with a scoop of vanilla ice cream.
Ham‑cheese stuffed crepes, skillet or gratin version
A zero‑waste recipe to turn your leftover crepes into a tasty dish. Crepes stuffed with ham and cheese, topped with a cheese béchamel, cooked quickly in a skillet or baked in the oven for an even more generous result.
All-Chocolate Crepes
Ultra‑indulgent crepes, rich in cocoa, easy to make and perfect for breakfast or dessert. The batter rests 2 h in the fridge for a silky texture, then cooks quickly in a hot pan. Three filling ideas (chocolate‑orange, pear‑chocolate, chocolate‑hazelnut) are offered to vary the pleasures.
Sneaker-style Ice Cream Bars
Homemade ice cream bars with peanut flavor, creamy caramel and dark chocolate, no ice cream maker. Ideal for summer, they can be prepared in advance, stored in the freezer and enjoyed at any time.
Homemade sandwich bread
A fluffy homemade sandwich bread made with just a few basic ingredients. Ideal for breakfast, sandwiches or croque‑monsieur. This detailed recipe guides you step‑by‑step, from mixing the ingredients to perfect baking, with tips for a light crumb and golden crust.
Savory tart with parmesan, ricotta, pesto and confited tomatoes
A savory tart inspired by the big winner of the M6 show, built like a sweet pastry but with summer flavors of basil, parmesan, ricotta and confited tomatoes. Perfect for lunch, a light dinner or a gourmet appetizer.
Guadeloupean Vanilla Cake
A moist vanilla cake flavored with agricole rum, made with local Guadeloupe ingredients (butter, cane sugar, vanilla, rum). No kitchen robot is required, only basic utensils. Ideal for a snack or dessert, it can be enjoyed warm or at room temperature.
King cake with hazelnut frangipane
Gourmet king cake with 100 % hazelnut frangipane, made with a semi‑quick puff pastry, homemade pastry cream and a creamy hazelnut spread. Perfect for Epiphany or any festive occasion.
Napolitain XXL – Shareable Cake
Giant version of the classic Napolitain, this moist cake with two biscuits (vanilla and cocoa) alternated with dark chocolate ganache and a white icing, decorated with chocolate vermicelli. Ideal for large gatherings or children's snacks.