Croissant
3.15 kg dough after preparation
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Multigrain croissant with filling

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“Belgian” three-coloured Macarons

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Bicolor croissant with chocolate

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Baba with Limoncello and Matcha

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Brussels waffles

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Easter cake
3 cakes
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Crêpes with roasted butter

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Valentine's Day cake
6 hearts of 16 cm length (from one tip to the other)
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Sablé cookies
Recipe for 300 cookies
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Chocolate Christmas tree

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The Fraisier
40 servings
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The cactus cake
10 servings /6 individual cakes
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The angelic duchess
Recipe for 3 half-spheres, 13 cm diameter each
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Droplets
Recipe for 20 pieces
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Fancy bun
Recipe for 25 pieces
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The majestic
Recipe for 6 tarts, 16 cm diameter each
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Pompadour rose
Recipe for 20 pieces
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BROWNIE

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CHOUX PASTRY

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Sablé dough for tartlets and biscuits

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Vanilla ice cream with Extra Fondance
2880 g
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GANACHE WITH EXTRA FONDANCE

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Gin praline
185 pieces
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GANACHE WITH LIQUID CLARIFIED BUTTER

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Raspberry ganache

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MADELEINES
40 pieces (oval Flexipan mould)
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CAKE WITH LIQUID CLARIFIED BUTTER
375 g/CAKE
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Cake with roasted butter

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Chocolate spread

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Apricottina
45 pieces
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Girella catalana
62 pieces
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Molten chesnut cake
15 to 20 pieces depending on the size of the mould
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Orange ginger moelleux
15 to 20 pieces, depending on the size of the mould
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Chocolate cake
4 cakes
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Rice capelletti
30 pastries
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Capuccino croissant
Recipe for 46 croissants
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Multi-vitamin croissant
48 croissants
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Flaky almond brittle pastry
4 pastries (18 cm square)
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Fruit pastry nests
4 tarts (18 cm square)
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Apricot panettone
19 panettones of 1 kg
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Sablé pastry with liquid butter
1 kg dough
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Puff pastry with cream, tomatoes, or chocolate
4 puff pastries
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Gourmet petit four pastries
4 petit four
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Herb tart
4 tarts (18 cm diameter)
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Soft chocolate cake
270 g/mould
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Herb and cheese tart
For 4 tarts of 18 cm diameter
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Coca de Sant Joan

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Pork tenderloin with dried fruit, roast potatoes, vegetables and butter sauce
4 servings
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Risotto di mare with scallops, lemon and crispy wafer
4 servings
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Cutlet of breaded veal with Goffredo potatoes and semi-dried tomatoes
4 servings
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Fillet of turbot in a potato crust and saffron sauce with chicory in foil and semi-dried cherry tomatoes
4 servings
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Meat tortelli with roasted butter
4 servings
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Rack of lamb with blackcurrant sauce and fried mushrooms
4 servings
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The Duna tart from Yann Duytsche

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Corman’s mud cake with dark chocolate
2 cakes (ring with a diameter of 21 cm)
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Something special for Easter: The Hot Cross Buns by Corman
24 buns of 100 g (2 baking plates of 3x4)
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Cupcakes with Beurre Noisette
2 x 24 cupcakes (74g each)
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Crumpets by Miek Paulus for the perfect Easter brunch
24 crumpets
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Meringue buttercream

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An unusual, creative easter macaronade

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Ciambella pasquale

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Corman’s variation on the ciambella pasquale intrecciata

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Light lemon cream turnovers
12 turnovers
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The squirrel, a sumptuous marriage of apples and hazelnuts

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Pain au chocolat with orange
18 pieces
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Raspberry pistachio squares
15 squares
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Praline twist
18 squares
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An croissant dough
Two 940g pieces of dough
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Traditional galette des rois
7 cakes
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Cocoa puff pastry
7 cakes
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Inverse puff pastry
7 cakes
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Rich almond filling
for 9 cakes
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Almond-chocolate filling
14 cakes
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The mille-feuille from Yann Duytsche

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Yellow base for ice cream

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Hot cross buns
12 buns
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Financiers
For cakes of 15-20 g
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Brownies

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