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A complete meal in one cook using the Turbo Tower Pro: chicken skewers marinated with cajin, yellow zucchini stuffed with parmesan and breadcrumbs, and caramelized Melba peach served with strawberry coulis, vanilla ice cream and crunchy almonds.
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Delicate French choux pastry filled with silky pastry cream and topped with a buttery, sugary craquelin disc. The puffs are crisp on the outside, airy inside, and the crunchy topping adds a perfect contrast. Follow each step for a bakery‑quality result at home.

Homemade mascarpone made from whole fresh cream and fresh lemon juice. A velvety texture, without preservatives, ideal for desserts like tiramisu or enjoyed plain.

A creamy lemon tart on sweet pastry, topped with a crispy Italian meringue. Step‑by‑step detailed recipe, ideal for amateur pastry chefs who want to impress their loved ones.

A light, airy, restaurant‑quality chocolate mousse made with just four‑four‑four‑four ratios: 4 oz semi‑sweet chocolate, 4 tbsp butter, 4 large eggs, 4 tbsp sugar and 4 oz heavy cream. The mousse is folded with whipped egg whites and cream for a silky texture and can be flavored with coffee or hazelnut liqueur. Makes four generous servings.

Un gâteau moelleux à la pâte de pistache agrémenté de cerises amarena légèrement sucrées. La recette, présentée par Chef Sylvain, peut être réalisée à la main ou avec un batteur. Après une cuisson douce à 160 °C pendant une heure, le gâteau repose 24 h pour développer toutes ses saveurs.

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.