Ludo's Workshops
50 recipes converted from their YouTube cooking videos.
Chocolate‑Caramel Entremet with Creamy Insert, Chocolate Mousse and Mirror Glaze
A refined entremet composed of a creamy caramel insert, a moist Sacher sponge, a crunchy praline, a silky chocolate mousse, all covered with a glossy mirror glaze and decorated with golden chocolate leaves. Ideal for Easter celebrations or any special occasion.
Homemade Marshmallow Bears Coated in Chocolate
Soft vanilla‑flavored marshmallow bears coated in a crunchy milk chocolate shell. This indulgent confection, inspired by childhood candies, is made at home using silicone molds. The recipe details each step, from melting the chocolate to preparing the marshmallow, through assembly and unmolding, to yield 24 perfect bears.
Chocolate Vanilla Swirl Cookies
Swirled shortbread cookies with vanilla and cocoa, easy to make with kids. After baking, each cookie is glazed with a thin layer of milk chocolate for a tasty and colorful result.
Classic chocolate mousse
A smooth and airy chocolate mousse, ideal for 6 people. Make it the day before for a perfect texture. This simple recipe uses 70% dark chocolate, whole cream, eggs and a little sugar.
No-Bake Lemon Cheesecake
Light and refreshing lemon cheesecake, made without baking. A crunchy base of speculoos and savory crackers, a silky fresh cheese filling and a bright lemon jelly. Perfect for sunny days, ready in less than an hour of active work.
Gourmet Chocolate Fondant
An ultra-gourmet chocolate fondant, combining 70% dark chocolate and milk chocolate, highlighted with a pinch of fleur de sel. The center remains molten, the crust slightly crunchy. Ideal for a comforting dessert served warm with a custard sauce or a scoop of ice cream.
Basque Cake with Rum Pastry Cream
A traditional Basque cake from the Basque Country, made with an almond shortcrust pastry and a silky rum‑flavored pastry cream. Easy to make, it will delight home‑baking enthusiasts with its lemon, almond and rum aroma.
Chocolate Caramel Yule Log
Gourmet Christmas Yule log composed of a creamy caramel insert, a moist almond‑cocoa biscuit, a chocolate praline crunchy layer, a chocolate mousse in entremet style, and a chocolate mirror glaze decorated with golden chocolate leaves. Ideal for New Year's Eve.
Strawberry Cookies Cédric Groslay Style
Moist cookies with a bright red colour, topped with strawberry caramel, strawberry jam and fresh strawberry slices. A gourmet version of Cédric Groslay's famous cookie, ideal for a snack or sweet break.
Crazy Tiramisu
A ultra‑creamy homemade tiramisu made with a bombe paste, homemade ladyfingers, coffee‑rum syrup and mascarpone whipped cream. The result is an airy dessert, rich in flavor and perfect for impressing your guests.
Cyril Lignac's Equinox – Vanilla Caramel Speculoos Cake
An exceptional cake inspired by the creation of Cyril Lignac and chef Benoît Couvrand. It consists of a moist almond biscuit, a silky caramel cream, a vanilla‑whipped ganache, a praline‑speculoos crunchy layer and a gray dusting made from vegetable charcoal, all decorated with a red mirror glaze. Ideal for celebrating a special event.
Vanilla Chocolate Zebra Cake
A revisited marble cake, moist both in vanilla and chocolate, ideal for children's snack. The alternating technique of the two batters creates a beautiful zebra effect when sliced. Easy to make with few ingredients, it can be served plain or topped with melted chocolate and decorated with crushed hazelnuts.
Mirabelle Puff Pastry Tart
Rustic tart with homemade puff pastry, filled with a moist almond cream (frangipane) and fresh mirabelles. Ideal for enjoying the mirabelle season in Lorraine.
Fluffy American pancakes
Thick and light pancakes, perfect for a Sunday breakfast. The batter can be prepared the night before and rested in the refrigerator for an even more airy result. Serve warm with maple syrup or your favorite topping.
New York-Style Lemon Cheesecake
A creamy New York-style cheesecake with a silky, slightly lemony texture, resting on a thin shortbread biscuit crust. Served with a raspberry coulis for a fruity and tangy touch.
Frangipane King Cake
Traditional king cake with frangipane, made entirely from scratch with a semi‑quick puff pastry, a rum‑flavored custard, and an almond cream. Tips to prevent frangipane leaks, place the bean on the outside, and achieve a shiny glaze.
Spiced Gingerbread with Dried Fruit and Orange Zest
A moist and fragrant gingerbread, enriched with a blend of hazelnuts, almonds, acacia honey, organic orange zest, and a subtle mix of spices. Topped with a thin layer of apricot jam and an assortment of dried fruits, this comforting cake is perfect for cold winter days.
Light and Crispy Waffles
Homemade waffles that are light inside and crispy outside, made without chemical leavening thanks to beaten egg whites. Ideal for a Sunday snack, they are enjoyed with powdered sugar, jam, Nutella or whipped cream.
70% Dark Chocolate Bar – From Bean to Bar
Learn how to transform raw cocoa beans into a homemade 70% dark chocolate bar, from roasting to tasting, by following the steps of a Bordeaux chocolatier workshop. Ideal for enthusiasts who want to master the full process: roasting, winnowing, grinding, conching, tempering, and molding.
Fudgy Chocolate Brownie
An ultra-fudgy American brownie, easy to make with dark chocolate, butter, sugar, eggs, flour and walnuts. Perfect for a sweet break or an impromptu dessert, this cake is ready in under an hour and can be enjoyed warm or at room temperature.
Snickers-Style Ice Bars
Homemade ice bars inspired by Snickers, composed of a creamy peanut butter and caramel ice cream, pieces of caramel-coated peanuts, all coated with a thin crunchy dark chocolate layer. No ice-cream maker needed.
Fig, Almond and Honey Financier
A moist almond financier scented with honey and adorned with an elegant layer of fresh fig compote. This seasonal pastry, both indulgent and refined, is composed of a melt‑in‑your‑mouth cake studded with fig pieces, topped with a thin layer of fig compote decorated with whole fig slices. Ideal for dessert or a snack, it can be made in under one and a half hours and will delight the whole family.
Pecan Pie
A decadent pecan pie with a crisp sweet pastry crust, a silky pastry cream flavored with maple syrup, and a generous layer of toasted pecans. Perfect for autumn and winter, it is enjoyed warm with a scoop of vanilla ice cream.
Lemon Meringue Tartlets
Discover the iconic recipe from Grains de Bordeaux pastry: lemon meringue tartlets with homemade sweet pastry, a silky lemon custard and a light, glossy Italian meringue. This detailed version guides you step by step, from lining the shells to the caramelized finish, to make 10 tartlets worthy of a pastry shop.
Lemon and Raspberry Financiers
Moist small cakes with lemon zest and fresh raspberries, made with brown butter and rescued egg whites. An ultra‑simple no‑waste recipe, ideal for a snack or dessert.
Quick homemade puff pastry
Learn how to make an ultra‑quick homemade puff pastry, without long resting time, ideal for king cakes or any of your flaky pastries. Ludo's method uses a simple détrempe, a butter block and only three turns (1 single + 2 double) to achieve a crispy and light lamination.
Homemade almond paste with 50% almonds
Learn how to make homemade almond paste, ideal for decorating strawberry cakes, biscuits or any other dessert. This version with 50% whole almonds and 50% almond flour offers a rich taste and a moist texture, without commercial additives.
Red Fruit Pavlova
An elegant red fruit Pavlova with crisp French meringue, tangy strawberry‑raspberry jam and silky vanilla mascarpone whipped cream. Ideal for family meals or special occasions.
Vanilla Caramel Ice Cream with Cookies
An ultra‑indulgent homemade vanilla ice cream with silky caramel and crunchy cookie pieces. The recipe combines a butter white caramel, a Madagascar vanilla‑flavored custard, and homemade cookies, all churned for a smooth and creamy texture.
Strawberry No-Bake Cheesecake
Fresh and airy strawberry cheesecake, made without baking. A crunchy base of sweet and salty biscuits, a silky cream cheese heart flavored with strawberry purée, and a glossy strawberry gelée for the finish. Ideal for summer, it is prepared entirely in the refrigerator.
Equinox Yule Log in the style of Cyril Lignac and Benoît Couvrant
Yule log inspired by Cyril Lignac's Equinox entremet, composed of a caramel‑vanilla cream, a vanilla ganache, an almond sponge, a speculoos‑praline crunch, and an anthracite gray coating. Ideal for celebrations, it combines crunchy and silky textures with nostalgic flavors of caramel, vanilla and hazelnut.
All-Chocolate Cookies
Ultra-indulgent cookies, soft inside and slightly crisp on the edges, fully chocolatey with cocoa, dark and white chocolate chunks, and hazelnut pieces. Perfect for a snack or a sweet little break.
Homemade Almond Hazelnut Praline
Discover how to make a smooth homemade praline based on almonds and hazelnuts, perfect for spreading, incorporating into creams, or using as a filling for the Paris‑Brest. The detailed recipe guides you step by step, from toasting the nuts to preparing the caramel, up to the final blending.
Ultra chocolate brownie with nuts
A very rich 70% dark chocolate brownie with unsalted butter, both sugars and nut pieces, perfect for a snack. Easy to make, just a few basic ingredients and a preheated oven at 160 °C. The result is a molten cake with a soft center, slightly crunchy on the outside, cut into nine generous portions.
Chocolate Ganache Truffles
Creamy chocolate truffles made with homemade ganache, coated in unsweetened cocoa powder. A simple French indulgence, perfect for holidays or gifting.
Chef Ian Couvreur's Strawberry Cake
Strawberry cake inspired by the famous Parisian chef Ian Couvreur: moist sponge, vanilla mousseline cream, fresh strawberries and lime‑marinated strawberries, all soaked with a lime syrup. An elegant and refreshing seasonal dessert, perfect for special occasions.
Chocolate Tart
A simple and indulgent chocolate tart with a vanilla sweet pastry crust and almond powder, topped with a silky chocolate ganache. Ideal for a family dessert or a special occasion.
Moist Apple Cake anti-waste (with or without crumble)
A moist apple cake, ideal to avoid waste. Two versions are offered: the simple version and the indulgent version with a hazelnut‑cinnamon crumble. Easy to prepare, it is enjoyed warm as a snack or dessert.
Sweet pastry dough for tart - Crispy crust
A technical sweet pastry dough, light and very crispy, ideal for lemon meringue tarts, chocolate tarts, fresh fruit or any other filling. The dough is worked cold, rests 2 h, then is blind baked to achieve clean edges and a base that does not puff.
Passion Chocolate Mousse with Peanut Praline
Refined entremet made of a moist cocoa biscuit, a light milk chocolate and passion mousse, a flowing peanut praline core, and a shiny mirror glaze. Ideal for fans of contemporary pastry.
Fig Tart
Seasonal fig tart with homemade shortcrust pastry, a silky almond cream and homemade fig marmalade, decorated with fresh figs. A simple yet elegant French pastry, low in sugar thanks to the natural sweetness of figs.
Chocolate Royal with Hazelnut Dacquoise and Mirror Glaze
An elegant chocolate royal composed of a hazelnut dacquoise, a praline crunchy layer, a silky chocolate mousse, and a cocoa mirror glaze. Decorated with a dark chocolate disc and a touch of golden spray, this cake is perfect for special occasions.
Coconut‑raspberry cake and Blueberry Pavlova
Two summer desserts inspired by the colors of ceramics: a small moist cake with coconut, lime and raspberry confit, and a light French meringue pavlova with vanilla mascarpone and candied blueberries. Ideal for an elegant and indulgent presentation.
American Apple Pie with Cinnamon
American-style apple pie with a crisp sweet pastry, a decorative lattice crust, and a fragrant cinnamon syrup. Ideal for an indulgent family dessert.
Granics Tartlets (Hazelnut and Green Apple)
Granics tartlets inspired by chef Thierry Bamas, combining a hazelnut shortcrust pastry, a hazelnut cream, a moist biscuit, a Granny Smith apple compote with vanilla, orange, and a 70 % dark chocolate decoration with gold dust. A refined pastry, both crunchy, creamy and fruity.
Light Strawberry Mousse without Gelatin
An airy, fruity strawberry mousse without gelatin, eggs, or added sugar. Ideal for using slightly damaged strawberries, it is served in elegant glasses, decorated with coulis, strawberry slices and redcurrants. Perfect for a spring or summer dessert, prepare it the day before for a silky and refined result.
Moist Red Plum Cake
A light and airy cake with red plums, perfect for the weekend. The recipe uses oil for an ultra‑moist texture, egg whites beaten to volume, and a hint of plum brandy. Easy to make, it can be enjoyed warm or at room temperature, decorated with a glossy syrup drizzle and a cloud of powdered sugar.
Soft Madeleines with the characteristic hump
Traditional French madeleine recipe, with the secrets of thermal shock to achieve the famous hump. The batter is prepared, chilled, then baked at 200 °C for a golden, soft result flavored with acacia honey.
Sneakers Cake with Caramel and Dark Chocolate Glaze
A moist cake made with peanut powder, topped with a silky caramel ganache and coated with a dark chocolate glaze. Inspired by the famous Sneakers chocolate bar, this indulgent cake is perfect for a snack or a sweet break.
Homemade Chouquettes
Light and airy chouquettes, golden on the surface and soft inside, made with a traditional choux pastry and a shiny glaze, then generously sprinkled with pearl sugar. Ideal for breakfast, snack or a friendly brunch.