Recipes

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, […]

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! https://www.youtube.com/watch?v=qbiGXOxVFVc INGREDIENTS FOR WHITE FONDANT: 200g fondant60g glucose30g cocoa butterColouring powder INGREDIENTS FOR CHOCOLATE FONDANT:

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 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