Desserts
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« The Tropézienne » by chef « Cyril Lignac »
INGREDIENTS : Brioche dough: to make a day before 280 g flour , soft wheat flour type « 0 »…
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Chocolate – gianduja brioche by chef « Cyril Lignac »
INGREDIENTS Brioche dough : to make the day before 280 g flour, soft wheat flour type “0” 30 g caster…
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Raspberry tart – Cyril Lignac & Benoît Couvrand
We have seen it for years, since the recipe has already appeared in various magazines such as “Fou de pâtisserie”,…
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