Lemon berry tart from a lemony crust filled with lemon and berry cream.

A mousse cake in three layers: A brownies base with peanuts, dark chocolate mousse in the middle and then peanut butter mousse on top.

Ruby chocolate, the fourth of its kind. The color is pink and it tastes sweet and a bit sour, with no artificial flavors or food coloring.

Mille-feuille – a classic French dessert found in almost any respectable Parisian patisserie display. This one got coffee diplomat cream.

Puff pastry, a flaky pastry made out of thin layers of butter and dough, is not too complicated to make as long as you use the right butter.

How to caramelize whole roasted and peeled hazelnuts and use them as fancy decoration on any dessert.

The honey lavender cream is based on whipped cream and mascarpone that makes the macaron so soft that it almost melts in your mouth.