Brioche Mousseline by P. Conticini
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The best brioche dough ever: soft, buttery and light as a cloud.
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Tarte à la rhubarbe
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Light, sweet tart with almond cream and a thick paste of rhubarb. The recipe from a French pastry chef Philippe Conticini. (in Russian)
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Add to Favorites Purple Pickled Eggs
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Purple pickled eggs, just in time for Easter!
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Add to Favorites Bûche de Noël
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Bûche de Noël (Yule log) from Philippe Conticini, with dried apricots, coconut praline and white chocolate mousse. (in Russian)
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Add to Favorites Macarons
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French macarons from Jean Philippe Patisserie
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Add to Favorites Dessert with Black Currants
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Dessert with black currants and coconut cream from Philippe Conticini (in Russian)
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Add to Favorites Croque-monsieur
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Croque-monsieur from Philippe Conticini with banana, cinnamon, condensed milk and Fleur de sel (in Russian)
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