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An ultra‑moist cake with fresh cream, chocolate chips and vanilla, made with a bread dough enriched with butter and sugar. Inspired by a suggestion from ChatGPT, this cake is easy to prepare, rich in flavor and perfect for pastry lovers seeking the ultimate cake.
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A moist cake with pistachio paste complemented by lightly sweetened amarena cherries. The recipe, presented by Chef Sylvain, can be made by hand or with a mixer. After a gentle bake at 160 °C for one hour, the cake rests for 24 h to develop all its flavors.

A hearty French-style fish soup packed with local British sea fish, shellfish, saffron, and a garlicky saffron mayo (ruy). Served with boiled potatoes, grilled bread and the spicy mayo for a true seaside experience.

Apprenez à tempérer le chocolat avec du Mycryo beurre de cacao pour obtenir un chocolat brillant, croquant et facile à travailler. Cette technique permet de créer des décorations précises sur feuilles de transfert et des gouttes d'eau en chocolat, idéales pour sublimer vos pâtisseries.

A light, gluten‑free pizza whose crust is made solely with whipped egg whites, corn starch and herbs. Topped with tomato sauce, tuna, capers, mozzarella and olives, it offers an airy texture similar to a soufflé while retaining the taste of a real pizza.

Un gâteau fondant et moelleux à la noix de coco, idéal pour les petites faims sucrées. Cette recette simple, sans farine, combine lait de coco, noix de coco râpée et maïzena pour obtenir une texture aérienne et légèrement fondante. Parfait pour un dessert rapide ou une collation gourmande.

Un magret de canard tendre, grillé à la perfection, nappé d'une sauce onctueuse aux cèpes réhydratés, idéale pour les repas de fête. La recette combine la richesse du canard avec la profondeur aromatique des champignons sauvages, le tout relevé d'une pointe de muscade.