Recipes

For Easter, the chocolate tradition is reinventing itself to surprise and leave a lasting impression. In this video, chef Guillaume Mabilleau, Meilleur Ouvrier de France, invites us to discover a modern interpretation of the classic Easter egg: a chocolate chick molded in one piece. Rather than working with a traditional egg shape, this creation plays […]

When pastry creation meets trompe l’oeil, the result is a true visual and taste experience.In this article, discover Guillaume Mabilleau’s exclusive recipe, which revisits pistachios in a dessert that is as delicious as it is impressive, made using our illDESIGN France trompe l’oeil silicone pistachio mould. Designed to faithfully reproduce the contours of the fruit,

The madeleine is a classic French pastry. Simple, comforting, and timeless, it is one of those recipes that we all know. However, like many classics, it can be revisited to offer an even more indulgent and contemporary experience. In this video, Guillaume Mabilleau, Meilleur Ouvrier de France pâtissier, offers a modernized version of this iconic

Today, Chef Guillaume Mabilleau shares his fondant recipe for perfect choux, éclairs and donuts! In this video, the chef explains in detail all the tips and tricks he uses to make perfectly even eclairs! To find out more, watch the video! INGREDIENTS FOR WHITE FONDANT: 200g fondant 60g glucose 30g cocoa butter Colouring powder INGREDIENTS

Chef Guillaume Mabilleau shares his recipe for chocolate religieuse with you! In this video, the chef explains in detail all his practices and tips for making the perfect chocolate religieuse! From the choux pastry, to the chocolate cream, to the final icing, you’ll get all the details of how it’s made. To find out more,

Chef Guillaume Mabilleau shares with you today his marshmallow recipe to make super cute little bears! On the programme: simplified recipe for vanilla marshmallow, milk chocolate coating and for the greediest, addition of a hazelnut crunch! A real treat! In this video, the chef explains in detail all his practices and tricks that will allow

Discover Chef Guillaume Mabilleau’s lemon meringue pie recipe. In this video, the chef explains in detail all the steps to make his version of lemon meringue pie! To find out more, watch the video! INGREDIENTS : The shortcrust pastry: 350g flour 190g butter 120g icing sugar 45g almond powder 65g egg The lemon almond cream:

Discover Chef Guillaume Mabilleau’s recipe for éclairs. This video is rather conceptual. The Chef shares with you the fruit of his research with the idea of making beautiful éclairs in a ventilated oven! In this video, the chef explains in detail all his practices and tips that will allow you to make perfect éclairs! To

Chef Guillaume Mabilleau gives you his recipe for a special choux pastry. In this video, the chef explains in detail all his practices and tips that will allow you to make perfectly round choux in any oven! To find out more, watch the video! INGREDIENTS : The choux pastry : 150g water 150g whole milk