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 INTRODUCTION

The name Maison Ladurée conjures up so many sweet and wonderful

associations. First, the colours. Green, of course. The soft hue of fresh
almonds or hulled pistachios – the same shade painted on the ceiling of the
Ladurée family’s first shop. Pink, the deep pink of crushed raspberries or
the dusty pink of flower petals. The bright yellow of a lemon just picked
from the tree, or the silky brown of freshly whipped chocolate ganache.
Next, the flavours. Rose, a souvenir of the ancient rose capital Ispahan, and
violet from the fields of southern France. Caramel, a hint of fleur de sel
cutting through its buttery goodness. The teas of complex profiles that call
to mind faraway climes. Passion fruit, mango, lychee, citrus...

Then, the forms. The delicate, perfectly formed roundness of a macaron

shell. The subtle curves of a pastry punctuated by an extra ingredient, the
architectural disruption more than compensated for by the magnification of
flavour. The generous rectangles of a sponge cake or the gravity-defying
verticality of a sandwich cake. Lastly, the elegant laurel arabesques that
adorn the boxes, bags and crockery. A souvenir from France’s Second
Empire, when Maison Ladurée was established, they add a final flourish to
its timeless style.

Founded in 1862 by Louis-Ernest Ladurée, the patisserie set up shop in the

second half of the 19th century, when Paris was booming. A time when the
French capital was putting the country’s national gastronomy on the
culinary map, as chefs, bakers and caterers attempted to outdo one another
in talent and inventiveness to satisfy the tastes of gourmets flocking from
all over Europe to sample the delicious fare on offer. Established on and
around Rue Royale, in Paris’s 8th arrondissement, they transformed this
residential neighbourhood into a gastronomic destination. A bakery, then a
patisserie; then an eatery that blazed a trail in its sector, Ladurée led the
 charge in this exciting period of change, listed first in the directories, and
then in the guidebooks.

Over the years, through the centuries and wars, some of the most famous
Parisian institutions have fallen by the wayside; Maison Ladurée has not
just stayed, it has expanded. It branched out to become a tearoom where
visitors can relish cakes and pastries whose reputation has flourished first
outside of Paris, and then of France. The strength of Maison Ladurée is its
abiding ability to create enduring classics by keeping up with the times, not
to mention entrust its legacy to pastry chefs with a knack for preserving the
delicate balance of traditional baking and bold creativity. For fusing
brilliant simplicity and life-affirming complexity. Today, all this
responsibility is in the talented hands of Julien Alvarez, 2011 World
Patisserie Champion and Executive Chef of Maison Ladurée since 2021.

It is this rich history, know-how and know-do that you now hold in
your hands.
01 Succès Praliné, 02 Rose Macaron, 03 Chocolate Langue de Chat Biscuits, 04 Vanilla
Flan, 05 Orange Blossom Religieuse, 06 Christmas French Toast, 07 Grand Cru
Chocolate Macaron, 08 Apricot and Orange Blossom Baklava, 09 Ispassion, 10
Valentine’s Day Heart-Shaped Brioche
11 Lemon Drizzle Cake, 12 Caramel Macaron, 13 Pistachio Savoy Cake, 14 Pistachio
Cookies, 15 Rose Shortbread, 16 Vanilla Saint-Honoré, 17 Valentine’s Day French
Toast, 18 Plaisir Sucré, 19 Ispahan, 20 Walnut Croissant
21 Chocolate Éclair, 22 Marie-Antoinette Tea Biscuits, 23 Liquorice Macaron, 24 Citrus
Bostock, 25 Easter French Toast, 26 Marie-Antoinette Tea Cake, 27 Lemon and Ginger
Tartlet, 28 Pistachio Religieuse, 29 Marie-Antoinette Tea Macaron, 30 Mont-Blanc

OceanofPDF.com
 WALNUT CROISSANT

MAKES 10 CROISSANTS

PREP: 1 HR 30 REST: 3 HR 30 BAKE: 20–25 MIN

LEVEL: PRO BAKER

ONE OF MAISON LADURÉE’S SIGNATURE VIENNOISERIES, THE WALNUT

CROISSANT IS MORE THAN A SIMPLE INDULGENCE. WITHIN ITS FLAKY
LAYERS, ASSORTED TEXTURES AND FLAVOURS ELEVATE THE WALNUT TO
NEW HEIGHTS. A CHEF D’OEUVRE OF ITS CATEGORY!

WALNUT PASTE (THE DAY BEFORE)

45g water
50g caster sugar1
130g walnut kernels
110g caster sugar2
CLASSIC CROISSANT DOUGH

40g caster sugar

10g fleur de sel
115g cold water
370g T55 French style bread flour
60g T45 flour
30g inverted sugar
10g butter
15g fresh yeast
90g fresh whole milk
280g dry butter
GLAZE

20g whole eggs

10g egg yolks
2g caster sugar
FINISH

Chopped walnut kernels

40g icing sugar
10g water
WALNUT PASTE

The day before, make a 30-degree Baumé syrup by bringing the water
mixed with the sugar1 to a boil. Make sure the sugar is completely
dissolved, then set aside to cool. Roughly crush the walnut kernels.
Combine with the sugar2 in a bowl, then add 60g of the 30-degree syrup.

On baking day, roll the walnut paste to a thickness of 2.5 cm/1 in. and cut
out 10 rectangles measuring 4×2 cm/1½×¾ in.
CLASSIC CROISSANT DOUGH
In the bowl of a stand mixer fitted with a dough hook, pour in, in the
following order, the sugar, then the fleur de sel first diluted in half of the
water, the flours, the inverted sugar, the butter, the yeast already diluted
with the remaining water, and the milk. Knead for 4 min at speed 1, and
then for 6 min at speed 2.

Roll the dough into a ball, wrap in cling film and leave to rise at room
temperature for about 75 min. Press down on the dough with the palm of
your hand to knock out any air, then place the dough in the freezer for 1
hour.

Remove the dry butter from the fridge and set it aside at room temperature
until it reaches 17–22°C/62–72°F. Roll out the chilled dough into a
rectangle about 1 cm/⅓ in. thick. Roll out the dry butter into a rectangle
about 1 cm/⅓ in. thick and about three-quarters of the area of the chilled
dough. Place the butter in the centre of the chilled dough and then fold over
both sides of the dough to enclose the butter. Make a single fold. Rotate the
dough so the shortest edge is facing you and roll out the dough to 1 cm/⅓
in. thick. Leave to chill in the fridge for 1 hour. Remove the dough and
make a double fold, wrap the dough in cling film and then chill in the
freezer for 15 min.
GLAZE

Combine the whole eggs, egg yolks and sugar in a bowl.

SHAPING AND FINISH

Roll out the croissant dough to a thickness of 4 mm/⅛ in. Cut the dough
into 10 triangles measuring 35×10 cm/13½×4 in. Add a rectangle of walnut
paste about 2 cm/¾ in. from the base of each triangle. Gently roll the
triangles up tightly into a croissant shape. Leave to rise for 60–90 min in a
cold oven next to a saucepan of boiling hot water.

Toast the crushed walnuts for 20 min in the oven at 150–160°C/300–325°F.

Preheat the oven to 210°C/425°F. Prepare a glaze by mixing the icing sugar
and the water to a smooth consistency. Brush the croissants with the glaze.
Bake for 4 min, then lower the oven to 170°C/340°F and bake for 16–20
min. Brush the glaze on the top of the croissants while they are still warm.
Sprinkle with toasted walnuts.
 CITRUS BOSTOCK

MAKES 10 BOSTOCK

PREP: 1 HR 30 REST: 16 HR BAKE: 50–60 MIN

LEVEL: AMATEUR BAKER

THIS CITRUS BOSTOCK IS THE ANSWER TO YOUR LEFTOVER BRIOCHE: THE

FIRMER PASTRY WILL SOAK UP THE CITRUS SYRUP AND THE ALMOND
CREAM POURED ON TOP LIKE A DREAM. THE SECOND BAKE ADDS MELT-IN-
THE-MOUTH TEXTURE.

EQUIPMENT

Brioche mousseline tin

Cooking thermometer
No. 8 plain nozzle
BRIOCHE MOUSSELINE (THE DAY BEFORE)

340g T65 flour

30g caster sugar
35g inverted sugar
15g fresh yeast
10g salt
290g whole eggs
44g butter
CITRUS-FLAVOURED SYRUP

1,125g water
500g caster sugar
115g brown sugar
Grated zest of 3 unwaxed limes
Grated zest of 3 unwaxed lemons
CITRUS-ALMOND BUTTERCREAM

225g butter
250g icing sugar
250g ground almonds
20g cornstarch
125g whole eggs
50g candied lemon
25g candied orange
FINISH

70g flaked almonds

Icing sugar
BRIOCHE MOUSSELINE

The day before, place the flour, sugars, yeast and salt in the bowl of a stand
mixer fitted with a dough hook, ensuring the yeast does not touch the salt.
Start to knead for 5 min at speed 1. Continue kneading while you gradually
add the eggs. Scrape the dough to the centre of the bowl, then knead for 30
min at speed 2. Cut the chilled butter into cubes and add to the dough in two
portions, then knead for a further 30 min.

When the dough is smooth and elastic, place it in a bowl, cover it in cling
film and leave to rise for 2 hours at room temperature. Press down on the
dough with the palm of your hand to knock out any air. Bring it together
and form a ball, then place it in the fridge to chill for 12 hours.

On baking day, reshape the dough into a ball and place it inside the tin
greased with butter. Leave to rise for 2 hours in a cold oven next to a
saucepan of boiling hot water.

Preheat the oven to 160°C/325°F. Bake the brioche for 30–40 min and
remove the brioche from the oven when the centre is at 96°C/205°F. Set
aside to cool.
CITRUS-FLAVOURED SYRUP

Bring the water and sugars to a boil in a saucepan. Remove from the heat
and add the citrus zests.
CITRUS-ALMOND BUTTERCREAM

Cut the butter into small chunks then work the butter until it is softened.

Gradually add the ingredients in this order: icing sugar, ground almonds,
cornstarch, eggs and candied citrus.
FINISH

Slice the brioche into pieces about 2 cm/¾ in. thick. Using a slotted spoon,
place the slices in the still-warm syrup for them to soak up the syrup. Drain
them on a rack over a baking tray and let cool.

Preheat the oven to 170°C/340°F. Line a baking sheet with greaseproof

paper and arrange the brioche slices on top. Spoon the almond buttercream
into a pastry bag fitted with the nozzle and pipe a very fine layer of almond
cream on each slice (2 mm/1⁄16 in. thick). Sprinkle with flaked almonds.
Bake the bostock in the oven for 12 min.
Leave to cool then sprinkle with icing sugar. Serve the same day.
 VALENTINE’S DAY HEART-SHAPED BRIOCHE

MAKES 5 BRIOCHE TO SHARE

PREP: 50 MIN REST: 13 HR 30 BAKE: 18 MIN

LEVEL: AMATEUR BAKER

WITH ITS SHAPE, COLOUR AND PINK PRALINE, THIS BRIOCHE, DEVISED BY
PASTRY CHEF JULIEN ALVAREZ IN 2023, MAKES THE PERFECT TOKEN OF
LOVE. SO LIGHT, IT IS NOW ONE OF OUR STAPLE VIENNOISERIES. MAKE
EVERY DAY VALENTINE’S DAY!

EQUIPMENT

5 heart-shaped tins 14×9 cm/5½×3½ in.

Cooking thermometer
BRIOCHE DOUGH (THE DAY BEFORE)

210g T55 flour

25g caster sugar
5g table salt
10g flower honey
20g thick crème fraîche (40% fat)
15g fresh yeast
85g whole eggs
25g water
55g butter at room temperature
55g grapeseed oil
100g pink pralines
PINK STREUSEL

90g butter
1g red food colouring
90g brown sugar
80g T55 flour
45g ground almonds
1g fleur de sel
FINISH

1 egg yolk
10g single cream
Icing sugar
5 pink pralines
BRIOCHE DOUGH

The day before, place the flour, sugar, salt, honey, crème fraîche and yeast
in the bowl of a stand mixer fitted with a dough hook. Start to knead for 5
min at speed 1, then add the eggs and water. When they are well
incorporated and the dough is smooth, increase to speed 2 to add volume.
When the dough is soft enough to pull away easily from the sides of the
bowl, add the butter cut into cubes and knead at speed 2 until the butter is
well incorporated. When the dough is soft and smooth, gradually pour in the
oil while still kneading. Crush the pralines and incorporate into the dough.
Place the dough in the fridge to chill for at least 12 hours.
PINK STREUSEL

On baking day, mix together half the butter with the food colouring in the
bowl of a stand mixer fitted with the flat beater. Then add the sugar, flour,
ground almonds, fleur de sel and the remaining butter. Mix to a uniform
consistency. Place in the fridge for several minutes before passing the
mixture through a tamis sieve. Set aside in the freezer.
BAKING AND FINISH

Roll out the brioche dough to a thickness of 8 mm/⅓ in. Cut out 5 hearts
using the tins as a guide. Grease the inside of the tins, then line them with
greaseproof paper. Place a dough heart inside each tin. Cover them with a
damp tea towel and leave to rise for 90 min in a cold oven next to a
saucepan of boiling hot water. The dough should double in size.

Preheat the oven to 160°C/325°F. Prepare a glaze by mixing the egg yolk
with the cream. Brush the glaze over each brioche. Cover each one with
about 60g of streusel.

Bake the brioche for 18 min and remove the brioche from the oven when
the centre is at 96°C/205°F. Sprinkle with icing sugar and decorate with a
pink praline.
 VALENTINE’S DAY FRENCH TOAST

MAKES 10 INDIVIDUAL SERVINGS

PREP: 1 HR REST: 12 HR SOAK: 1 HR BAKE: 30 MIN

LEVEL: PRO BAKER

THE MANGO AND PASSION FRUIT COMBO BRINGS THE FRENCH TOAST UP TO
DATE, WHILE FRESHLY CRISPED BRIOCHE DIALS UP THE INDULGENCE.

EQUIPMENT

Cooking thermometer
F8 nozzle
VANILLA WHIPPED CREAM (THE DAY BEFORE)

375g whipping cream

2 vanilla pods
15g icing sugar
EGGNOG

95g egg yolks

95g caster sugar
465g whipping cream
2 vanilla pods
PASSION FRUIT-MANGO FILLING

60g mango puree

80g passion fruit puree
15g glucose syrup
10g orange blossom honey
15g caster sugar
3g pectin NH
60g passion fruit pulp
60g mango flesh
PASSION FRUIT-MANGO-SWEET CLOVER SAUCE

85g passion fruit puree

10g sweet clover
40g mango puree
15g glucose syrup
10g orange blossom honey
10g caster sugar
1g pectin NH
30g passion fruit pulp
ASSEMBLY AND FINISH

1 brioche mousseline (recipe this page)

Butter
Caster sugar
Vanilla ice cream
Raspberry macarons
VANILLA WHIPPED CREAM

The day before, heat the whipping cream and add the vanilla pods, split and
scraped. Place the vanilla cream in the fridge to infuse for at least 12 hours.
EGGNOG

On baking day, beat the egg yolks with the sugar. Add the whipping cream
and vanilla pods, split and scraped. Mix well.
PASSION FRUIT-MANGO FILLING

Heat the fruit purees, glucose syrup and honey in a saucepan. When the
mixture is at 40°C/104°F, incorporate the sugar already mixed with the
pectin. Bring to a boil for 2 min, then add the passion fruit pulp and mango
flesh chopped into cubes.
PASSION FRUIT-MANGO-SWEET CLOVER SAUCE

Prepare a passion fruit-sweet clover infusion. First, bring the passion fruit
puree to a boil. Add the sweet clover and leave to infuse for 5 min. Pass
through a strainer, being careful not to squeeze the sweet clover too hard.

Heat the mango puree, 55g of the passion fruit-sweet clover infusion, the
glucose syrup and the honey in a saucepan. When the mixture is at
40°C/104°F, incorporate the sugar already mixed with the pectin. Bring to a
boil for 2 min. Add the passion fruit pulp.
ASSEMBLY AND FINISH

Slice the brioche into pieces about 2.5 cm/1 in. thick. Dry the brioche slices
in an oven preheated to 160°C/325°F for 5 min, then soak them in the
eggnog for 1 hour, turning them over every 20 min.

Whip the vanilla-infused cream with the icing sugar. Spoon into a pastry
bag fitted with the nozzle.

Pan-fry the brioche slices in butter and lightly caramelised sugar.

Place each lightly golden brioche slice on a plate. Pipe 30g of passion fruit-
mango filling in the centre. Top with a scoop of vanilla ice cream. Pipe the
vanilla whipped cream in a swirl atop the ice cream to add height. Crush the
macarons and sprinkle the crumbs around the cream. Sprinkle with macaron
dust, then place half a macaron on top of the cream. Serve with passion
fruit-mango-sweet clover sauce.
 EASTER FRENCH TOAST

MAKES 10 INDIVIDUAL SERVINGS

PREP: 1 HR 20 REST: 12 HR 20 SOAK: 1 HR BAKE: 1 HR

LEVEL: PRO BAKER

THIS WONDERFULLY NOSTALGIC EASTER FRENCH TOAST WILL CONJURE UP

MEMORIES OF EASTER EGG HUNTS IN THE GARDEN.

EQUIPMENT

Cooking thermometer
2 sheets of guitar paper
F8 nozzle
VANILLA WHIPPED CREAM (THE DAY BEFORE)

375g whipping cream

2 vanilla pods
15g icing sugar
EGGNOG

95g egg yolks

95g caster sugar
465g whipping cream
2 vanilla pods
HAZELNUT AND COCOA CRUMB WAFER

25g brown sugar

10g caster sugar
30g T55 flour
10g cocoa powder
1 pinch fleur de sel(1)
30g butter
65g hazelnut praline
30g hazelnut paste
35g crushed wafer
1 pinch fleur de sel(2)
CRUMBED COCOA NIBS

10g egg whites

20g caster sugar
1g fleur de sel
75g cocoa nibs
CHOCOLATE SAUCE

160g water
5g dark brown beet sugar
85g dark chocolate (70% cocoa)
1g fleur de sel
FINISH
1 brioche mousseline (recipe this page), 270g dark chocolate (75% cocoa),
Butter, Caster sugar, Chocolate sorbet, Chocolate macarons
VANILLA WHIPPED CREAM

The day before, heat the whipping cream and add the vanilla pods, split and
scraped. Place the vanilla cream in the fridge to infuse for at least 12 hours.
EGGNOG

On baking day, beat the egg yolks with the sugar. Add the whipping cream
and vanilla pods, split and scraped. Mix well.
HAZELNUT AND COCOA CRUMB WAFER

Make a cocoa shortbread dough. Place the sugars, flour, cocoa, fleur de
sel(1) and butter in the bowl of a stand mixer with the flat beater attached
and mix to a uniform consistency. Leave to chill in the fridge for 20 min.

Preheat the oven to 150°C/300°F. Sift the dough through a tamis sieve to
obtain a sandy texture. Spread over a sheet of greaseproof paper and bake
for 20 min.

Mix together the hazelnut praline and paste. Add 65g of cocoa crumbs, the
crushed wafer and the fleur de sel(2). Very gently combine using a spatula.
CRUMBED COCOA NIBS

Mix together the egg whites, sugar and fleur de sel. Incorporate the cocoa
nibs. Bake in the oven, still at 150°C/300°F, for 30 min, shaking the baking
tray every 10 min to cook more evenly.
CHOCOLATE SAUCE

Bring the water and sugar to a boil in a saucepan. Pour over the chocolate
and fleur de sel. Let melt and mix with a hand blender.
ASSEMBLY AND FINISH

Slice the brioche into pieces about 2.5 cm/1 in. thick. Dry the brioche slices
in an oven preheated to 160°C/325°F for 5 min, then soak them in the
eggnog for 1 hour, turning them over every 20 min.
Temper the chocolate. Heat it to 45°C/113°F in the microwave or a bain-
marie. Spread onto a cold surface and cool to 27°C/81°F, then heat it again
to 29–30°C/84–86°F. Spread the tempered chocolate finely onto 2 trays
lined with sheets of guitar paper. Leave to set.

Whip the vanilla-infused cream with the icing sugar. Spoon into a pastry
bag fitted with the nozzle.

Pan-fry the brioche slices in butter and lightly caramelised sugar.

Place each lightly golden brioche slice on a plate. Garnish with 20g of
crushed wafer in the centre. Top with a scoop of chocolate sorbet. Pipe the
vanilla whipped cream in a swirl atop the sorbet to add height. Garnish with
crumbed cocoa nibs, crushed chocolate pieces and chocolate macaron
crumbs. Serve with hot chocolate sauce.
 CHRISTMAS FRENCH TOAST

MAKES 10 INDIVIDUAL SERVINGS

PREP: 1 HR 10 REST: 12 HR SOAK: 1 HR BAKE: 4 HR 15

LEVEL: PRO BAKER

THE ASSOCIATION OF CHESTNUTS AND CITRUS IN THIS CHRISTMAS FRENCH

TOAST IS UNEXPECTED YET SUBLIMELY BALANCED. THE TOPPING OF
CHESTNUTS AND FEATHER-LIGHT MERINGUE MAKES IT A FESTIVE
SHOWSTOPPER.

EQUIPMENT

F8 nozzle
VANILLA WHIPPED CREAM (THE DAY BEFORE)

375g whipping cream

2 vanilla pods
15g icing sugar
LEMON MERINGUE

1g grated lemon zest

100g caster sugar
100g egg whites
100g icing sugar
EGGNOG

95g egg yolks

95g caster sugar
465g whipping cream
2 vanilla pods
CITRUS SAUCE

35g caster sugar

10g butter
145g freshly squeezed orange juice
5g cornstarch
5g lemon juice
5g grated orange zest
CHESTNUT CREAM

75g chestnut cream

75g chestnut paste
FINISH

1 brioche mousseline (recipe this page)

Butter
Caster sugar
Candied yuzu
Chestnuts in syrup
Chestnut ice cream
Zest of 1 unwaxed orange
VANILLA WHIPPED CREAM

The day before, heat the whipping cream and add the vanilla pods, split and
scraped. Place the vanilla cream in the fridge to infuse for at least 12 hours.
LEMON MERINGUE

On baking day, mix the lemon zest with the sugar. Beat the egg whites to
stiff peaks while incorporating the zest and sugar mixture in three portions.
Gently incorporate the icing sugar using a rubber spatula. Spoon into a
pastry bag.

Preheat the oven to 60°C/140°F. Line a baking sheet with greaseproof paper
and pipe strips of meringue 1 cm/⅓ in. thick, then bake for 4 hours.

Remove the baked meringues, crush them roughly and set aside.
EGGNOG

Beat the egg yolks with the sugar. Add the whipping cream and vanilla
pods, split and scraped. Mix well.
CITRUS SAUCE

Cook the sugar to a light caramel in a saucepan. Stop it cooking by

incorporating the butter and three-quarters of the orange juice. Dissolve the
cornstarch in the remaining orange juice.

Add this mixture to the orange-caramel sauce, then bring it to a boil. Blend
in food processor.

Lastly, incorporate the lemon juice and grated orange zest.

CHESTNUT CREAM

Blend the ingredients but avoid adding too much volume. Spoon into a
pastry bag.
ASSEMBLY AND FINISH

Slice the brioche into pieces about 2.5 cm/1 in. thick. Dry the brioche slices
in an oven preheated to 160°C/325°F for 5 min, then soak them in the
eggnog for 1 hour, turning them over every 20 min.

Whip the vanilla-infused cream with the icing sugar. Spoon into a pastry
bag fitted with the nozzle.

Pan-fry the brioche slices in butter and lightly caramelised sugar.

Place each lightly golden brioche slice on a plate. Pipe a spiral of chestnut
cream in the centre, then garnish with candied yuzu pieces and several
pieces of chestnuts in syrup in the folds of the spiral. Garnish with crushed
meringue pieces in the centre, then top with a scoop of chestnut ice cream.
Pipe the vanilla whipped cream in a swirl atop the ice cream to add height.
Sprinkle with orange zest. Serve with the hot citrus sauce.
 MARIE-ANTOINETTE TEA BISCUITS

MAKES 50 BISCUITS

PREP: 45 MIN FREEZE: 1 HR BAKE: 20 MIN

LEVEL: NOVICE BAKER

A RECIPE CONCOCTED IN 2 02 3, THESE SHORTBREAD BISCUITS ARE NOT AS

SIMPLE AS THEY LOOK. EACH CRUNCHY YET CRUMBLY BITE IS LACED WITH
COMPLEX HINTS OF TEA, BRINGING SUBTLE ROSE AND PINEAPPLE NOTES,
SOFTENED BY A FINAL HIT OF SWEETNESS FROM THE WHITE CHOCOLATE.
TWO TASTE SENSATIONS IN ONE DELICIOUS COOKIE!

EQUIPMENT

Pastry cutter 4 cm/1½ in.

Cooking thermometer
BISCUIT DOUGH

15g Marie-Antoinette tea

90g butter
80g brown sugar
90g ground almonds
40g poppy seeds
2g fleur de sel
90g T55 flour
COATING AND FINISH

300g white chocolate (33% cocoa butter)

5g Marie-Antoinette loose-leaf tea
BISCUIT DOUGH

Grind the tea to a powder in a food processor.

Place the butter in the bowl of a stand mixer with the flat beater attached
and mix at speed 1 until it is softened, then add the brown sugar. When the
mixture is well creamed, incorporate the ground almonds, poppy seeds, tea,
fleur de sel and then the flour, sifted.

Roll out the dough between two sheets of greaseproof paper to a thickness
of 4 mm/⅛ in., then chill in the freezer for 1 hour.

Preheat the oven to 160°C/325°F. Cut out 50 biscuits using the pastry cutter.
Place them on two baking sheets lined with greaseproof paper. Bake in the
oven for 20 min.

Set aside to cool completely.

COATING AND FINISH

Temper the white chocolate. Melt the white chocolate in a bain-marie at

45°C/113°F, then spread it onto a cold surface and work it with a spatula
until it is cooled to 26–27°C/79–81°F, then heat it again to 29°C/84°F.

Using a fork, dip the biscuits one by one into the chocolate, then place them
on a sheet of greaseproof paper. Sprinkle Marie-Antoinette loose-leaf tea
over the top and leave to set.
 ROSE SHORTBREAD

MAKES 50 BISCUITS

PREP: 25 MIN FREEZE: 1 HR BAKE: 15–20 MIN

LEVEL: NOVICE BAKER

AN OMNIPRESENT FLAVOURING AT LADURÉE, ROSE SHINES PRETTY IN PINK

IN THIS CONTEMPORARY CREATION. INSPIRED BY THE JAPANESE CULTURE
OF KAWAII OR ‘CUTENESS’, THIS TREAT IS THE DAINTIEST OF DESSERTS. THE
SECRET INGREDIENT? CRYSTALLISED ROSE PETALS.

EQUIPMENT

Pastry cutter 4 cm/1½ in.

SHORTBREAD DOUGH

20g crystallised rose petals

120g butter
35g brown sugar
145g T55 flour
25g ground almonds
2g baking powder
30g potato starch
1 drop natural rose essential oil
2g fleur de sel
25g egg whites
SHORTBREAD DOUGH

Roughly crush the rose petals.

Place the butter in the bowl of a stand mixer with the flat beater attached
and mix at speed 1 until it is softened, then add the brown sugar. When the
mixture is well creamed, incorporate the flour, ground almonds, baking
powder, potato starch, rose essential oil and fleur de sel. Add the egg whites
and the crushed petals, then mix well.

Roll out the dough between two sheets of greaseproof paper to a thickness
of 4 mm/⅛ in. Chill in the freezer for at least 1 hour.
BAKING

Preheat the oven to 160°C/325°F. Cut out 50 biscuits using the pastry cutter.
Place them on two baking sheets lined with greaseproof paper. Bake in the
oven for 15–20 min.

Set aside to cool.

 CHOCOLATE LANGUE DE CHAT BISCUITS

MAKES 50 BISCUITS

PREP: 45 MIN BAKE: 10–12 MIN

LEVEL: NOVICE BAKER

A BISCUITY CRUNCH, THE COMFORTING FLAVOUR OF VANILLA AND THE

CONTRASTING SHARPNESS OF DARK CHOCOLATE ALL COME TOGETHER IN
THIS ALL-CHOCOLATE VERSION OF THE FRENCH CLASSIC LANGUE DE CHAT.
IN THIS RECIPE, JULIEN ALVAREZ RECOMMENDS A DARK, BUT NOT TOO
BITTER, CHOCOLATE.

EQUIPMENT

Cooking thermometer
Plain nozzle 0.5 cm/¼ in.
Offset spatula
BISCUIT DOUGH
125g butter
160g icing sugar
1 sachet vanilla sugar
60g egg whites
160g T45 flour
COATING

500g dark chocolate (64% cocoa)

BISCUIT DOUGH

Cut the butter into small chunks, place in a bowl over a bain-marie, then
work the butter with a wooden spoon to a very soft consistency. Remove
the bowl from the bain-marie.

In turn, incorporate the icing sugar, vanilla sugar and then the egg whites.
Beat with a whisk. Sift the flour, then incorporate it with a wooden spoon
until you obtain a uniform consistency. Spoon the dough into a pastry bag
with the nozzle attached.

Preheat the oven to 160°C/325°F. Line two baking sheets with greaseproof
paper and pipe 50 straight lines of the mixture 6 cm/2½ in. long onto the
paper. Bake in the oven for 10–12 min until light golden-brown.

Leave the biscuits to cool, then gently peel them from the paper using a
spatula.
COATING

Temper the dark chocolate. Melt the dark chocolate in a bain-marie at 50–
55°C/122–131°F, then spread it onto a cold surface and work it with a
spatula until it is cooled to about 28–29°C/82–84°F, then heat it again to
31–32°C/88–90°F.

Using a fork, dip the biscuits one by one into the chocolate, then leave to set
on a sheet of greaseproof paper.
 PISTACHIO COOKIES

MAKES 10 COOKIES

PREP: 30 MIN BAKE: 10 MIN

LEVEL: NOVICE BAKER

DON’T BE FOOLED INTO THINKING THIS COOKIE COUNTS AS ONE OF YOUR

‘FIVE A DAY’. BENEATH ITS CRUST OF MOIST FRUIT AND CRUNCHY NUTS AND
SEEDS, SOFT, SWEET AND CRUMBLY PISTACHIO DOUGH IS PURE
INDULGENCE. THE CHEF RECOMMENDS A SHORT BAKE TO ACHIEVE THAT
CLASSIC COOKIE CHEW.

EQUIPMENT

Stainless steel ring 9 cm/3½ in.

PISTACHIO COOKIE DOUGH
120g butter
55g muscovado sugar
105g dark brown beet sugar
2g salt
40g whole eggs (beaten)
30g pistachio paste
170g T55 flour
2g baking soda
85g candied Amarena cherries
MIXED DRIED FRUIT AND NUTS

50g purple pistachios

50g pecans
50g whole almonds
50g shelled hazelnuts
50g pumpkin seeds
50g golden sultanas
50g soft dried cranberries
PISTACHIO COOKIE DOUGH

Beat the butter, sugars and salt in the bowl of a stand mixer fitted with the
flat beater. Gradually add the eggs and then the pistachio paste, beating
until the mixture is uniform.

Add the flour and baking soda. Chop the candied cherries into small pieces.
Incorporate them into the mixture without overworking the dough.
MIXED DRIED FRUIT AND NUTS

Crush the pistachios, pecans, almonds and hazelnuts with a knife. Combine
them with the pumpkin seeds and dried fruits.
BAKING AND FINISH

Preheat the oven to 180°C/350°F. Roll out the cookie dough to 1 cm/⅓ in.
thick. Use the ring to cut out cookies 9 cm/3½ in. in diameter.
Top each cookie with the fruit and nut mixture, pressing it down gently.

Arrange the cookies on a baking tray lined with greaseproof paper, then
bake for 10 min. Set aside to cool.
LADURÉE DRINKS
 MARIE-ANTOINETTE TEA

Maison Ladurée’s signature blend, Marie-Antoinette tea pairs the strength

of black tea with the sweetness of honey and the subtle tang of grapefruit,
lemon, mandarin and lime.

TIP:

Infuse for 5 minutes in water heated to 95°C/203°F.

 ROI SOLEIL TEA

Our king of blends, featuring noble green tea, bergamot with its distinctive
flavour and the roundness of caramel, can be enjoyed all day long. Tea fit
for royalty!

TIP:

Infuse for 5 minutes in water heated to 95°C/203°F.

 WHITE COFFEE WITH CITRUS FRUIT

Originating from Lebanon, this orange blossom and honey infusion bursts
with the zest of orange, lemon and lime. A refreshing alternative to black
tea or coffee.

TIP:

Just before infusing, zest citrus to sprinkle over.

 LADURÉE BLEND COFFEE

Five varieties of arabica are brought together in this blend that delivers
roundness on the first palate followed by notes of gingerbread and spices. A
sublime balance of bitterness and acidity.

TIP:

Make using the iconic V60 coffee brewer.

 THE TASTE OF LADURÉE

MAISON LADURÉE’S FAMOUS PASTRIES ARE ALSO INSPIRATION FOR A

SELECTION OF BEVERAGES JUST AS DELICIOUS AND DELICATELY
FLAVOURED. A WORLD WITHIN A WORLD IN WHICH CREAMY, MELT-IN-THE-
MOUTH AND CRUNCHY TEXTURES FUSE WITH THE DEEP AROMAS OF TEA OR
THE RICH SMOOTHNESS OF COFFEE, AND IN WHICH LIVELY BUBBLES
THREAD BETWEEN THE FRESH FRUIT AND NUTTY SWEETNESS OF THE
MACARONS.
 ROSE MACARON COCKTAIL

This elegant cocktail served with Ladurée’s signature rose-flavoured

macaron shimmers before it melts on the palate. All the sweetness and full
palette of rose aromas in a glass.

TIP:

Perfect for morning brunch or cocktail hour.

 LADURÉE CHAMPAGNE

Fresh and round, with a fine stream of light-as-air bubbles and a complex
body, Ladurée champagne is bold yet elegant. A blissful marriage of Pinot
Noir and Ghardonnay.

TIP:

Serve chilled in a stemmed glass.

 ISPAHAN SIGNATURE LATTE

Featuring tangy rose, raspberry and lychee, a delectable macaron and

feather-light whipped cream, this pastry-inspired beverage concentrates the
very best of our famed Ispahan in a single cup of rich latte.

TIP:

One to devour with your eyes before your first sip.

 PLAISIR SUCRÉ SIGNATURE LATTE

This latte borrows the nostalgic flavours of chocolate, hazelnut and

macaron in the iconic dessert and turns it into an absolutely joyful hot
drink.

TIP:

Savour the sweet treat of the moment.

 LEMON DRIZZLE CAKE

MAKES 8–10 SLICES

PREP: 50 MIN REST: 12 HR BAKE: 1 HR 15

LEVEL: NOVICE BAKER

THIS LADURÉE CLASSIC IS THE PERFECT BALANCE OF NOSTALGIC AND

CHIC: LIGHT-AS-AIR SPONGE CAKE SOAKED IN SYRUP MEETS POACHED
LEMON, AN ELEGANT TWIST THAT BRINGS ZING TO EVERY MOUTHFUL.

EQUIPMENT

Cooking thermometer
Cake tin 16×8×7 cm/6×3×3 in.
POACHED LEMON SLICES (THE DAY BEFORE)
3 unwaxed lemons
25g water
125g caster sugar
LEMON CAKE BATTER

40g butter
105g flour
12.5g baking powder
½ unwaxed lemon
125g caster sugar
90g whole eggs
55g thick crème fraîche
1 pinch fleur de sel
12.5g rum
BAKING AND FINISH

12.5g water(1)
120g caster sugar
60g lemon juice
50g lemon marmalade
2g water(2)
POACHED LEMON SLICES

The day before, finely slice the lemons (2 mm/1⁄16 in. thick). Bring the
water and sugar to a simmer in a saucepan. Gently add the slivers of lemon.
Poach for 20 min on a low heat, making sure the water never comes to a
boil. Let cool, then set aside in the fridge to chill for at least 12 hours.

On baking day, set aside the 6 most presentable lemon slices to decorate the
cake. Drain the others well. Take 120g maximum and slice them in half.
LEMON CAKE BATTER

Melt the butter in a saucepan, then remove from the heat. Sift the flour and
baking powder.
Grate the lemon zest and mix it with the sugar in a bowl. Add the eggs one
by one, whisking as you go, then in the following order add the crème
fraîche, fleur de sel and rum, whisking all the time. Using a spatula,
incorporate the flour and baking powder mixture, the halved lemon slices
and, lastly, the slightly warm melted butter.
BAKING AND FINISH

Preheat the oven to 210°C/425°F. Pour the mixture into the cake tin lined
with greaseproof paper, then bake for 10 min.

Remove from the oven. With a knife, split the crust that’s formed on the top
lengthwise, then return the cake to the oven lowered to 180°C/350°F and
bake for another 45 min.

Remove the cake from the tin and leave to cool, still wrapped in the
greaseproof paper, on a rack over a baking tray.

Prepare a lemon syrup by bringing the water(1), sugar and lemon juice to a
boil. Remove from the heat. Generously ladle the syrup over the cake.
Repeat this step twice, collecting any syrup from the tray and pouring it
back over the cake. Set aside to cool.

Decorate the cake with the poached lemon slices.

Gently heat the lemon marmalade mixed with the water(2) to about 50–
60°C/122–140°F, without letting it boil, until you obtain a thick
consistency. Pour over the cake.
 MARIE-ANTOINETTE TEA CAKE

MAKES 6–8 SLICES

PREP: 50 MIN INFUSE: 12 HR BAKE: 35 MIN

LEVEL: NOVICE BAKER

THIS DESSERT NATURALLY ASSUMES THE QUALITIES OF MAISON LADURÉE’S

SIGNATURE TEA: THE FRESHNESS OF CITRUS AND THE DEPTH OF FLAVOUR
OF BLACK TEA LEAVES. THE RESULT IS A PASTRY INTENSE AND SUBTLE IN
EQUAL MEASURE, WITH A DELECTABLY TENDER TEXTURE.

EQUIPMENT

Cooking thermometer
Cake tin 16×8×7 cm/6×3×3 in.
TEA-INFUSED CREAM (THE DAY BEFORE)

10g Marie-Antoinette tea

50g whipping cream + a little extra
CAKE BATTER

110g whole eggs at room temperature

125g caster sugar
1g table salt
100g T55 flour
2g baking powder
2g Marie-Antoinette tea
50g tea-infused cream
50g butter
BAKING AND FINISH

Butter
15g water
100g neutral glaze
Candied orange slices
Candied pineapple
Marie-Antoinette tea
Dried edible rose petals
TEA-INFUSED CREAM

The day before, infuse the tea in the chilled cream for 12 hours.

On baking day, pour it through a fine-mesh strainer and add a small

quantity of cream to bring the weight up to 50g, since the tea will have
absorbed some of the cream.
CAKE BATTER

Place the eggs, sugar and salt in the bowl of a stand mixer fitted with the
flat beater. Beat for 7–8 min at speed 2.

Mix together the flour and baking powder in a bowl. Grind the tea to a
powder, then mix it with the flour and baking powder and sift the mixture
through a sieve. Add the sifted mixture to the egg-sugar mixture and fully
incorporate both mixtures in a stand mixer at speed 1.
Pour the infused cream into the mixture. Mix everything together at speed 1
to a smooth consistency.

Melt the butter to 80°C/176°F, then incorporate it into the mixture, stirring
as little as possible.
BAKING AND FINISH

Preheat the oven to 160°C/325°F. Pour the batter into the cake tin lined with
greaseproof paper. Warm the butter slightly, dip the tip of a palette knife
into the butter and split the cake all the way to the bottom. Bake in the oven
for 35 min.

Remove the cake from the tin and leave to cool, still wrapped in the
greaseproof paper, on a rack over a baking tray.

Bring the water and neutral glaze to a boil to make a glaze.

Remove the greaseproof paper. Brush the warm glaze over the top of the
cake. Garnish with chopped candied orange pieces and small cubes of
candied pineapple. Sprinkle a pinch of tea and dried rose petals over the
top.
 PISTACHIO SAVOY CAKE

MAKES 8 SLICES

PREP: 1 HR BAKE: 50 MIN

LEVEL: AMATEUR BAKER

A TEATIME CLASSIC, LADURÉE’S SAVOY CAKE IS BOTH LIGHTER AND

TASTIER THAN THE TRADITIONAL VERSION. THE ADDITION OF PISTACHIOS
IN THE BATTER TAKES THE TEXTURE TO NEW LEVELS OF FLUFFINESS, AN
EXQUISITE CONTRAST WITH THE PIECES OF PISTACHIO AND PISTACHIO
PRALINE IN ITS CENTRE.

EQUIPMENT

Cooking thermometer
No. 8 plain nozzle
Savoy cake tin
ORANGE BLOSSOM AND ROSE WATER
25g water
50g orgeat syrup
1 drop natural orange blossom essential oil
3 drops natural rose essential oil
PISTACHIO SAVOY CAKE BATTER

30g caster sugar(1)

60g whole pistachios
105g T55 flour
20g butter
15g almond paste
30g pistachio paste
30g brightly coloured pistachios
30g orange blossom honey
30g grapeseed oil
18g orange blossom and rose water
190g egg whites
95g caster sugar(2)
PISTACHIO PRALINE

100g pistachios
45g caster sugar
1g fleur de sel(1)
150g pistachio paste
2g fleur de sel(2)
BAKING AND FINISH

Butter, caster sugar

20g water
200g neutral glaze
Whole pistachios
ORANGE BLOSSOM AND ROSE WATER

Mix all the ingredients together in a bowl. Set aside.

PISTACHIO SAVOY CAKE BATTER

Grind the sugar(1) and the pistachios to a powder in a food processor, being
careful not to overdo it and end up with a paste. Sift it with the flour.

Melt the butter. In a narrow container, use a hand blender to loosen the
almond paste and pistachio paste with the brightly coloured pistachios, then
add the melted butter, honey, grapeseed oil and the orange blossom and rose
water. Blend in a food processor to a smooth and uniform consistency.
Maintain the mixture at 45°C/113°F.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg
whites, then add the sugar(2), in three parts, until stiff peaks form. Transfer
the meringue to a mixing bowl, then add the sifted mixture and mix with a
spatula. Combine well.
PISTACHIO PRALINE

Preheat the oven to 150°C/300°F. Spread the pistachios over a baking tray
and toast them for 15 min.

Cook the sugar in a saucepan to make a caramel, then pour it over the
toasted pistachios. Leave to cool, then blend in a food processor with the
fleur de sel(1) until you obtain a runny praline. Add the pistachio paste and
fleur de sel(2), then blend. Spoon the pistachio praline into a pastry bag with
the nozzle attached.
BAKING AND FINISH

Turn up the oven to 160°C/325°F. Lightly grease the tin with butter,
sprinkle the sugar over it and remove any excess. Pour the batter into the
tin. Gently tap the tin down onto the work surface so the batter spreads
evenly. Bake for 15 min, then turn the tin 180 degrees to cook more evenly
and bake for a further 15 min.

Remove the cake from the oven. Insert the nozzle into each slice and fill
with the praline – around 12g per slice. Let the cake cool then remove from
the tin.
Bring the water and neutral glaze to a boil to make a glaze.

Crush the pistachios. Gently brush the warm glaze over the cake and
sprinkle the crushed pistachios over the top.
 ISPAHAN

MAKES 15 INDIVIDUAL CAKES

PREP: 1 HR 20 REST: 30–60 MIN BAKE: 40 MIN CHILL: 12 HR

LEVEL: PRO BAKER

A 21st CENTURY INVENTION, THE ISPAHAN SOON BECAME ONE OF MAISON

LADURÉE’S ICONIC CREATIONS. FEATURING SWEET ROSE, TANGY
RASPBERRIES AND JUICY LYCHEES, IT SUBTLY UNITES A TRIO OF FLAVOURS
FROM THE ANCIENT IRANIAN CITY IT IS NAMED AFTER.

EQUIPMENT

Cooking thermometer
No. 10 plain nozzle
PLAIN MACARONS

335g blanched almonds

275g icing sugar
95g egg whites(1)
2g red food colouring
10 drops orange food colouring
40g water
305g caster sugar
95g egg whites(2)
ISPAHAN BUTTERCREAM

60g fresh whole milk

50g egg yolks
30g caster sugar(1)
250g butter
15g water
65g caster sugar(2)
40g egg whites
25g rose syrup
ASSEMBLY AND FINISH

15 lychees in syrup
600g raspberries
15 rose petals
PLAIN MACARONS

Place the almonds and icing sugar in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar.

Add the ground almonds and sugar mixture, egg whites(1) and food
colourings to a bowl and mix to form a thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl and keep whipping until stiff meringue peaks
form. Continue to whisk at medium speed until the meringue cools to
40°C/104°F.

Gradually incorporate the meringue into the almond and sugar mixture and
mix until you obtain a smooth and glossy batter (the macaronage stage).
Spoon into a pastry bag fitted with the nozzle.

Line baking sheets with greaseproof paper and pipe out, in a spiral shape,
30 discs of batter (6.5 cm/2½ in. in diameter). Set aside for 30–60 min until
the macarons form a slight crust and are not sticky to the touch. Preheat the
oven to 150°C/300°F. Bake each sheet of macarons for 18 min, leaving the
oven door slightly ajar. Remove from the oven and set aside to cool
completely. Carefully peel each macaron from the paper and arrange them
flat side up on a plate.
ISPAHAN BUTTERCREAM

Make a custard. Heat the milk in a saucepan. Whisk the egg yolks and
sugar(1) in a bowl. Pour the hot milk over the sweet yolk mixture and stir.
Transfer to the saucepan and heat the custard to 84°C/183°F. Pour into a
bowl and leave to cool to 25°C/77°F.

In the bowl of a stand mixer with the whisk attached, beat the softened
butter, then incorporate the custard.

Bring the water and sugar(2) to a boil in a saucepan. Beat the egg whites to
stiff peaks. When the syrup is at 118–121°C/244–250°F, pour it slowly into
the bowl with the whites and keep whipping until stiff meringue peaks
form. Set aside to cool. Incorporate it into the custard.

Set aside 10g of buttercream, then incorporate the rose syrup into the
remaining 500g. Spoon into a pastry bag.
ASSEMBLY AND FINISH

Drain and quarter the lychees. Pipe the Ispahan buttercream, in a spiral
shape on a macaron from the centre to 2 cm/¼ in. from the edge. Arrange
raspberries around the buttercream. Place 3 pieces of lychee in the middle.
Cover with buttercream. Sandwich with another macaron. Stick a raspberry
and rose petal on top with a tiny amount of buttercream. Chill in the fridge
for at least 12 hours before serving.
 ISPASSION

MAKES 15 INDIVIDUAL CAKES

PREP: 1 HR 20 REST: 1 HR 30 BAKE: 40 MIN CHILL: 18 HR

LEVEL: PRO BAKER

MAKING NO SECRET OF ITS RELATION TO OUR ISPAHAN, HERE ROSE

BUTTERCREAM IS SWAPPED FOR PASSION FRUIT CREAM, PROMISING EXTRA
ZING TO TRANSPORT YOUR TASTE BUDS TO NEW REALMS OF PLEASURE.

EQUIPMENT

Cooking thermometer
No. 10 nozzle
Rhodoid ribbon
PASSION FRUIT BUTTERCREAM

60g passion fruit puree

80g egg yolks
35g caster sugar
3g gelatine powder
10g fresh squeezed lemon juice with pulp
125g butter
YELLOW MACARONS

335g blanched almonds

275g icing sugar
95g egg whites(1)
6g yellow food colouring
40g water
310g caster sugar
95g egg whites(2)
RASPBERRY COMPOTE

210g raspberry pieces

25g water
35g caster sugar
3g gelatine powder
15g lemon juice
ASSEMBLY AND FINISH

200g white chocolate with passion fruit (32% cocoa butter)

600g fresh raspberries
PASSION FRUIT BUTTERCREAM

Heat the passion fruit puree in a saucepan. Whisk the egg yolks and sugar in
a bowl. Gradually stir the hot puree into the yolk mixture. Transfer to the
saucepan and heat the buttercream to 84°C/183°F. Pour through a fine-mesh
strainer into a jug containing the already-hydrated gelatine, the lemon juice
and the butter. Emulsify with a hand blender. Chill in the fridge for at least
6 hours.
YELLOW MACARONS
Place the almonds and icing sugar in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar. Add the ground almonds and sugar
mixture, egg whites(1) and food colouring to a bowl and mix to form a
thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl with the whites and keep whipping until stiff
meringue peaks form. Continue to whisk at medium speed until the
meringue cools to 40°C/104°F.

Gradually incorporate the meringue into the almond and sugar mixture and
mix until you obtain a smooth and glossy macaron batter (the macaronage
stage). Spoon into a pastry bag fitted with the nozzle.

Line baking sheets with greaseproof paper and pipe out, in a spiral shape,
30 evenly sized discs of batter (6.5 cm/2½ in. in diameter). Set aside for
30–60 min until the macarons form a slight crust and are not sticky to the
touch. Preheat the oven to 150°C/300°F. Bake each sheet of macarons for
18 min, leaving the oven door slightly ajar. Remove from the oven and set
aside to cool completely. Carefully peel each macaron from the paper and
arrange them flat side up on a plate.
RASPBERRY COMPOTE

Cook the raspberry pieces with the water and sugar on a low heat in a
saucepan. Leave to stew. Incorporate the already-hydrated gelatine and the
lemon juice. Transfer to a bowl and leave to chill in the fridge.
ASSEMBLY AND FINISH

Temper the white chocolate. Dip the end of a knife into it. Place the end of
the blade on the rhodoid, then scrape it towards you to make a ‘feather’.
Repeat 14 times. Keep the ribbon curled and leave to crystallise. Pipe the
passion fruit buttercream in a spiral shape on a macaron from the centre to 2
cm/¾ in. from the edge. Arrange raspberries around the buttercream. Fill
the centre with raspberry compote. Top with a small blob of passion fruit
buttercream. Sandwich with another macaron. Stick a raspberry and
chocolate feather on top with a tiny amount of passion fruit buttercream.
Leave to chill in the fridge for at least 12 hours before serving.
 ROSE MACARON

MAKES 50 MACARONS

PREP: 1 HR REST: 30–60 MIN BAKE: 45 MIN CHILL: 12 HR

LEVEL: AMATEUR BAKER

NOT SO LONG AGO, WE DECIDED TO REVISIT THIS LADURÉE CLASSIC. NOW

LESS SWEET BUT PUNCHIER THAN BEFORE, IT IS PAIRED WITH A DIVINE
WHITE CHOCOLATE AND ROSE BUTTERCREAM. MORE UNCTUOUS THAN
CREAM BUT LIGHTER THAN GANACHE, IT PRESERVES THE MACARON’S
TRADEMARK CRUNCH.

EQUIPMENT

Cooking thermometer
No. 10 nozzle
PINK MACARONS
340g blanched almonds
285g icing sugar
105g egg whites(1)
1g red food colouring
55g water
210g caster sugar
105g egg whites(2)
ROSE BUTTERCREAM

15g cornstarch
170g whipping cream
65g caster sugar
90g white chocolate (35% cocoa butter)
65g butter
1 drop natural rose essential oil
PINK MACARONS

Place the almonds and icing sugar in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar.

Add the ground almonds and sugar, egg whites(1) and food colouring to a
bowl and mix to form a thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl with the whites and keep whipping until stiff
meringue peaks form. Continue to whisk at medium speed until the
meringue cools to 40°C/104°F.

Gradually incorporate the meringue into the almond and sugar mixture and
mix until you obtain a smooth and glossy macaron batter (the macaronage
stage). Spoon into a pastry bag fitted with the nozzle.
Line baking sheets with greaseproof paper and pipe 100 evenly sized discs
of batter (3 cm/1¼ in. in diameter) onto the sheets. Lift and gently tap down
the sheets on the work surface to help the batter spread evenly. Set aside for
30–60 min until the macarons form a slight crust and are not sticky to the
touch.

Preheat the oven to 150°C/300°F. Bake each sheet of macarons for 16 min,
leaving the oven door slightly ajar.

Remove from the oven and set aside to cool completely. Carefully peel each
macaron from the paper and arrange them flat side up on a plate.
ROSE BUTTERCREAM

Dissolve the cornstarch in 20g of the whipping cream. Heat the rest of the
whipping cream and the sugar in a saucepan. When the mixture is at
40°C/104°F, add the dissolved cornstarch and bring it to a boil. Pour the hot
cream over the white chocolate, then blend in a food processor. Leave to
cool to 50°C/122°F, then gradually incorporate the butter and rose essential
oil. Blend in a food processor to a uniform consistency. Spoon into a pastry
bag and refrigerate.
ASSEMBLY AND FINISH

Pipe a dollop of rose buttercream on a macaron, then sandwich with a

second macaron. Gently press the two halves together so the filling spreads
evenly. Leave to chill in the fridge for at least 12 hours before serving.
 LIQUORICE MACARON

MAKES 50 MACARONS

PREP: 1 HR REST: 30–60 MIN BAKE: 30 MIN CHILL: 12 HR

LEVEL: AMATEUR BAKER

THE CHARCOAL BLACK SHELL BRINGS AN AIR OF REFINED SIMPLICITY TO

THIS MACARON. LIQUORICE ALONG WITH SPICY AND BITTER NOTES BRING
COMPLEXITY, WHILE WHITE CHOCOLATE DELIVERS A SMOOTH FINISH.
EQUIPMENT

Cooking thermometer
No. 10 nozzle
BLACK MACARONS

340g blanched almonds

285g icing sugar
105g egg whites(1)
15g activated charcoal
55g water
210g caster sugar
105g egg whites(2)
LIQUORICE BUTTERCREAM

40g whipping cream

75g caster sugar
20g cornstarch
110g white chocolate (35% cocoa butter)
130g butter
35g natural liquorice flavouring
BLACK MACARONS

Place the almonds and icing sugar in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar.

Add the ground almonds and sugar mixture, egg whites(1) and activated
charcoal to a bowl and mix to form a thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl with the whites and keep whipping until stiff
meringue peaks form. Continue to whisk at medium speed until the
meringue cools to 40°C/104°F.
Gradually incorporate the meringue into the almond and sugar mixture and
mix until you obtain a smooth and glossy macaron batter (the macaronage
stage). Spoon into a pastry bag fitted with the nozzle.

Line baking sheets with greaseproof paper and pipe 100 evenly sized discs
of batter (3 cm/1¼ in. in diameter) onto the sheets. Lift and gently tap down
the sheets on the work surface to help the batter spread evenly. Set aside for
30–60 min until the macarons form a slight crust and are not sticky to the
touch.

Preheat the oven to 150°C/300°F. Bake each sheet of macarons for 16 min,
leaving the oven door slightly ajar. Remove from the oven and set aside to
cool completely. Carefully peel each macaron from the paper and arrange
them flat side up on a plate.
LIQUORICE BUTTERCREAM

Heat up the whipping cream and sugar in a saucepan. When the mixture is
at 40°C/104°F, pour a portion of the cream into the cornstarch and blend in
a food processor. Spoon the mixture into the saucepan with the rest of the
cream and bring to a boil. Pour the hot mixture over the chocolate and blend
in a food processor. Gradually incorporate the butter and add the liquorice
flavouring. Blend in a food processor to a smooth and uniform consistency
and then spoon into a pastry bag.
ASSEMBLY AND FINISH

Pipe a dollop of liquorice buttercream on a macaron, then sandwich with a

second macaron. Gently press the two halves together so the filling spreads
evenly. Leave to chill in the fridge for at least 12 hours before serving.
 CARAMEL MACARON

MAKES 50 MACARONS

PREP: 1 HR REST: 30–60 MIN BAKE: 35 MIN CHILL: 12 HR

LEVEL: AMATEUR BAKER

ONE OF MAISON LADURÉE’S TOP THREE BESTSELLERS, THIS DELIGHTFULLY

NOSTALGIC TREAT IS LESS SWEET THAN IT LOOKS, ALL THANKS TO ITS
RICHLY BUTTERY CARAMEL AND PINCH OF SALT.

EQUIPMENT

Cooking thermometer
No. 10 nozzle
CARAMEL

100g caster sugar

12.5g glucose syrup
50g boiling water
CARAMEL MACARONS

340g blanched almonds

280g icing sugar
105g egg whites(1)
10g caramel
55g water
210g caster sugar
105g egg whites(2)
SOFT CARAMEL

100g whipping cream

200g caster sugar
30g glucose syrup
165g butter
1g fleur de sel
CARAMEL

Heat the sugar and glucose syrup to 200°C/392°F. Gradually pour in the
boiling water to stop the mixture cooking. Transfer the caramel to a bowl
and let cool.
CARAMEL MACARONS

Place the almonds and icing sugar in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar.

Add the ground almonds and sugar mixture, egg whites(1) and caramel to a
bowl and mix to form a thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl with the whites and keep whipping until stiff
meringue peaks form. Continue to whisk at medium speed until the
meringue cools to 40°C/104°F.

Gradually fold the meringue into the almond and sugar mixture and
continue mixing (the macaronage stage) until you obtain a smooth and
glossy batter. Spoon into a pastry bag fitted with the nozzle.

Line baking sheets with greaseproof paper and pipe 100 evenly sized discs
of batter (3 cm/1¼ in. in diameter) onto the sheets. Lift and gently tap down
the sheets on the work surface to help the batter spread evenly. Set aside for
30–60 min until the macarons form a slight crust and are not sticky to the
touch.

Preheat the oven to 150°C/300°F. Bake each sheet of macarons for 16 min,
leaving the oven door slightly ajar. Remove from the oven and set aside to
cool completely. Carefully peel each macaron from the paper and arrange
them flat side up on a plate.
SOFT CARAMEL

Pour the whipping cream into a saucepan and bring to a boil. In another
pan, heat the sugar and glucose syrup until the mixture achieves a lovely
amber colour. Then stop the mixture cooking by gradually pouring in the
hot cream. Stir and leave to cook until the mixture reaches 125°C/257°F.
Transfer to a mixer bowl. Add the chilled butter and fleur de sel. Blend to a
smooth and uniform consistency. Spoon into a pastry bag and set aside in
the fridge.
ASSEMBLY AND FINISH

Remove the soft caramel from the fridge to rise to room temperature 30 min
before assembling the macarons. Pipe a dollop of soft caramel on a
macaron, then sandwich with a second macaron. Gently press the two
halves together so the filling spreads evenly. Leave to chill in the fridge for
at least 12 hours before serving.
 MARIE-ANTOINETTE TEA MACARON

MAKES 50 MACARONS

PREP: 1 HR REST: 30–60 MIN BAKE: 35 MIN CHILL: 12 HR

LEVEL: AMATEUR BAKER

SACRE BLEU, OUR PINK MARIE-ANTOINETTE TEA MACARON IS NOW BLUE!

WHY FIX WHAT ISN’T BROKEN? IN A NUTSHELL, TO MAKE SURE IT POPS IN
YOUR MACARON SELECTION. INSIDE, INTENSE BLACK TEA NOTES ARE
LIFTED BY ZESTY GRAPEFRUIT.

EQUIPMENT

Cooking thermometer
No. 10 nozzle
MARIE-ANTOINETTE INFUSION

125g whipping cream

15g Marie-Antoinette tea
MARIE-ANTOINETTE MACARONS

340g blanched almonds

280g icing sugar
105g egg whites(1)
25g natural blue food colouring
55g water
210g caster sugar
105g egg whites(2)
Marie-Antoinette tea
MARIE-ANTOINETTE BUTTERCREAM

15g whipping cream

85g caster sugar
95g Marie-Antoinette infusion
20g cornstarch
115g white chocolate (35% cocoa butter)
80g extra-fine butter
MARIE-ANTOINETTE INFUSION

Heat the whipping cream to 85°C/185°F in a saucepan. Remove the pan

from the heat and add the tea. Leave to infuse for 15 min. Pour through a
fine-mesh strainer into a small container and set aside in the fridge.
MARIE-ANTOINETTE MACARONS

Place the almonds and icing sugar in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar.

Add the ground almonds and sugar mixture, egg whites(1) and food
colouring to a bowl and mix to form a thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl with the whites and keep whipping until stiff
merfngue peaks form. Continue to whisk at medium speed until the
meringue cools to 40°C/104°F.

Gradually incorporate the meringue into the almond and sugar mixture and
mix until you obtain a smooth and glossy macaron batter (the macaronage
stage). Spoon into a pastry bag fitted with the nozzle.

Line baking sheets with greaseproof paper and pipe 100 discs of batter (3
cm/1¼ in. in diameter) onto the sheets. Lift and gently tap down the sheets
on the work surface to help the batter spread evenly. Sprinkle the macarons
with Marie-Antoinette tea. Set aside for 30–60 min until the macarons form
a slight crust and are not sticky to the touch.

Preheat the oven to 150°C/300°F. Bake each sheet of macarons for 16 min,
leaving the oven door slightly ajar. Remove from the oven and set aside to
cool completely. Carefully peel each macaron from the paper and arrange
them flat side up on a plate.
MARIE-ANTOINETTE BUTTERCREAM

Heat up the whipping cream, sugar and Marie-Antoinette infusion in a

saucepan. When the mixture is at 40°C/104°F, pour a portion into the
cornstarch and blend in a food processor. Spoon the mixture back into the
saucepan and bring to a boil. Pour the hot mixture over the chocolate and
blend in a food processor. Gradually incorporate the butter. Blend in a food
processor to a smooth and uniform consistency and then spoon into a pastry
bag.
ASSEMBLY AND FINISH

Pipe a dollop of Marie-Antoinette buttercream on a macaron, then sandwich

with a second macaron. Gently press the two halves together so the filling
spreads evenly. Chill in the fridge for 12 hours before serving.
 GRAND CRU CHOCOLATE MACARON

MAKES 50 MACARONS

PREP: 1 HR REST: 30–60 MIN BAKE: 35 MIN CHILL: 12 HR

LEVEL: AMATEUR BAKER

LADURÉE IS A PURVEYOR OF ALL SORTS OF CHOCOLATE MACARONS, BUT

THIS ONE PULLS OUT ALL THE STOPS. MADE FOR EASTER TIME, IT DRAWS
ON THE RICHNESS AND COMPLEXITY OF CHOCOLATE, DOWN TO ITS PUREST
FORM: COCOA NIBS.

EQUIPMENT

Cooking thermometer
No. 10 nozzle
CHOCOLATE MACARONS

280g blanched almonds

255g icing sugar
15g cocoa powder
100g egg whites(1)
1g red food colouring
55g water
220g caster sugar
100g egg whites(2)
70g cocoa paste
Cocoa powder
CHOCOLATE GANACHE

230g whipping cream

10g inverted sugar
10g glucose syrup
155g dark chocolate (75% cocoa)
ASSEMBLY AND FINISH

Cocoa nibs
750g dark chocolate (75% cocoa)
CHOCOLATE MACARONS

Place the almonds, icing sugar and cocoa in a food processor and pulse the
ingredients until they are combined. Leave in any small pieces of almond,
and be careful not to overheat the sugar.

Add the almond, sugar and chocolate mixture, egg whites(1) and food
colouring to a bowl and mix to form a thick, smooth paste.

Bring the water and sugar to a boil in a saucepan. When the sugar syrup
reaches 115°C/239°F, start to beat the egg whites(2) in the bowl of a stand
mixer fitted with the whisk attachment. When the syrup is at 121°C/250°F,
pour it slowly into the bowl with the whites and keep whipping until stiff
meringue peaks form. Continue to whisk at medium speed until the
meringue cools to around 50°C/122°F. Heat the cocoa paste to 60°C/140°F,
add it to the meringue and mix together.
Gradually fold the chocolate meringue into the almond and sugar mixture
and mix until you obtain a smooth and glossy batter (the macaronage
stage). Spoon into a pastry bag fitted with the nozzle.

Line baking sheets with greaseproof paper and pipe 100 evenly sized discs
of batter (3 cm/1¼ in, in diameter) onto the sheets. Lift and gently tap down
each tray on the work surface to help the batter spread evenly. Sprinkle the
macarons with cocoa powder.

Set aside for 30–60 min until the macarons form a slight crust and are not
sticky to the touch.

Preheat the oven to 150°C/300°F. Bake each sheet of macarons for 16 min,
leaving the oven door slightly ajar. Remove from the oven and set aside to
cool completely. Carefully peel each macaron from the paper and arrange
them flat side up on a plate.
CHOCOLATE GANACHE

Heat up the whipping cream, inverted sugar and glucose syrup in a

saucepan. When the mixture comes to a boil, pour it over the chocolate, mix
together, then emulsify in a mixer to obtain a ganache. Spoon into a pastry
bag and set aside at room temperature.
ASSEMBLY AND FINISH

Pipe a dollop of chocolate ganache on a macaron. Sprinkle with cocoa nibs.

Sandwich with another macaron. Gently press the two halves together so
the filling spreads evenly.

Temper the chocolate. Using a fork, dip each macaron into the chocolate,
remove any excess chocolate by gently tapping it on the edge of the bowl,
then leave to set on a sheet of greaseproof paper.

Leave to chill in the fridge for at least 12 hours before serving.

CLASSIC MACARONS
 ALMOND MACARON

CREATED: Early 20th century

Made with unblanched almonds in the shells and bitter almonds in the
cream, the original macaron from Maison Ladurée elevates the humble
almond in more ways than one.
 CARAMEL MACARON

CREATED: 1999

Filled with the nostalgic flavour of salted caramel, this macaron is Maison
Ladurée’s most popular, attracting more and more followers each time a
new customer takes their first bite of one.
 LIQUORICE MACARON

CREATED: 2003

Beneath the chic black exterior of this macaron lies a harmonious blend of
the punchy flavour of liquorice and the sweetness of white chocolate.
 VANILLA MACARON

CREATED: 1998

The exotic flavours of Madagascar vanilla encased in one delicate macaron.

This spice (surprisingly, it is indeed a spice) brings all its sweetness and
smoothness to both the shells and the filling.
 MARIE-ANTOINETTE MACARON

CREATED: 2013

The shells of this macaron are as iconic as the signature tea, with subtle
touches of rose, honey and citrus fruit perfuming the cream.
 ORANGE BLOSSOM MACARON

CREATED: 2005

With its soft pastel-orange shells and the subtle flavour of its orange
blossom cream filling, this macaron is the epitome of finesse in baking.
 COFFEE MACARON

CREATED : Early 20th century

Filled with cream infused with 100% arábica, this macaron offers the
distinctive toasty and aromatic notes associated with rich coffee beans.
 PASSION FRUIT MACARON

CREATED: 2017

A paragon of harmony, this macaron unites the characteristic tang of

passion fruit and the unmistakable exquisite roundness of white chocolate.
 PISTACHIO MACARON

CREATED : 1994

This macaron, one of Ladurée’s best takes on the pistachio, brings notes of
dried fruit and a magnificently delicate texture.
 LEMON MACARON

CREATED : 1994

Not just any lemon but crushed whole lemons from the south of France
bring a touch of zest balanced with a pleasingly bitter note.
 CHOCOLATE MACARON

CREATED : Early 20th century

A fusion of 70% cocoa dark chocolate and unctuous ganache conjures up

happy souvenirs of childhood teatime treats.
 RASPBERRY MACARON

CREATED: 1998

A layer of raspberryjam is sandwiched between two delicate macaron shells

subtly flavoured with the fruity red berries.
 ISPAHAN MACARON

CREATED: 2022

This macaron has the honour of having its shells laced with rose petals and
not one filling but two: raspberry jam and a rose-lychee buttercream.
 VANILLA SAINT-HONORÉ

MAKES 10 DESSERTS

PREP: 2 HR 30 REST: 6 HR 30 BAKE: 1 HR 40

LEVEL: PRO BAKER

REGARDED BY JULIEN ALVAREZ AS THE SUMMUM OF FRESH PATISSERIE,

THE VANILLA SAINT-HONORÉ IS LAYER ON LAYER OF PERFECTION WITH
UNCTUOUS VANILLA-RICH CREAM, LIGHT-AS-AIR CHANTILLY, PILLOWY
CHOUX AND CRISPY FLAKY PASTRY, SHOWING THAT LADURÉE CAN
TRANSCEND EVEN THE GREATEST OF CLASSICS.

EQUIPMENT

Pastry cutter 8.5 cm/3¼ in.

No. 10 nozzle
F8 fluted nozzle
INVERTED PUFF PASTRY
250g dry butter at room temperature
100g T65 flour(1)
235g T65 flour(2)
10g fleur de sel
70g butter
100g water
2g distilled white vinegar
CHOUX PASTRY

135g whole milk

10g vanilla extract
55g butter
2g table salt
5g brown sugar
85g T55 flour
140g whole eggs
INVERTED PUFF PASTRY

Make some kneaded butter. Place the dry butter and flour(1) in the bowl of a
stand mixer with the flat beater attached and mix until it is softened. Leave
to chill in the fridge for 1 hour.

Make the base dough. In the bowl of a stand mixer with the dough hook
attached, mix the flour(2), fleur de sel and butter. Add the water and vinegar
in small quantities. Mix well without overworking the dough. Leave to chill
in the fridge for 1 hour.

Make the puff pastry. Roll out the kneaded butter and base dough into
rectangles measuring 50×25 cm/20×10 in. Place the base dough in the
centre of the butter rectangle, then enclose the dough with the butter. Make
a double fold, then chill the dough in the fridge for 2 hours. Make a second
double fold, then chill the dough in the fridge for another 2 hours. To finish,
make a single fold, then chill the dough in the fridge for 30 min.

Roll out the inverted puff pastry very finely (2.5 mm/⅛ in. thick). Cut out
10 discs of puff pastry (8.5 cm/3¼ in. in diameter). Place them on two
baking sheets lined with greaseproof paper and prick them with a fork. Set
aside in the fridge.
CHOUX PASTRY

In a saucepan, mix the milk, vanilla extract, butter cut into small cubes, salt
and brown sugar and bring the mixture to a boil. Remove from the heat.
Add the flour while stirring continuously. On a medium heat, dry out the
dough for 4 min or until the dough pulls away easily from the bottom of the
pan. Transfer to a bowl, lightly beat the eggs and gradually incorporate
them into the dough, stirring all the time. Energetically stir the mixture until
it is smooth and uniform.

Preheat the oven to 160°C/325°F. Spoon the choux pastry into a pastry bag
fitted with the no. 10 nozzle.

Pipe 30–35 choux balls (2.5 cm/1 in. in diameter) onto two baking sheets
lined with greaseproof paper. Bake the choux balls for 20 min, leaving the
oven door slightly ajar.

Pipe a finger of choux pastry around each puff pastry disc. Bake in the oven
for 30 min.
VANILLA CRÈME PÂTISSIÈRE

350g whole milk

1 Bourbon vanilla pod
65g egg yolks
70g caster sugar
20g T55 flour
20g cornstarch
35g butter
VANILLA CHIBOUST CREAM

85g whipping cream

2g vanilla extract
415g vanilla crème pâtissière
TOASTED FLAKED ALMONDS
100g water
120g caster sugar
125g flaked almonds
CARAMEL

35g water
150g caster sugar
25g glucose syrup
CHANTILLY CREAM

375g whipping cream

25g icing sugar
VANILLA CRÈME PÂTISSIÈRE

Bring the milk and vanilla pod, split and scraped, to a boil. In a bowl, whisk
the egg yolks with the sugar, then add the flour and cornstarch. Pour half of
the hot milk into the mixture. Whisk vigorously and pour the mixture into
the saucepan with the remaining milk. Stir well and boil for 2 min, stirring
continuously. Remove the saucepan from the heat, then incorporate the
butter until the cream is smooth and silky. Transfer to a bowl, cover with
cling film and leave to chill in the fridge.
VANILLA CHIBOUST CREAM

Mix together the whipping cream and vanilla extract, then beat the cream
until stiff. Loosen the 415g of chilled crème pâtissière with a rubber spatula,
then gradually and gently incorporate the whipped cream. Spoon the cream
into a pastry bag fitted with the no. 10 nozzle and set aside in the fridge.
TOASTED FLAKED ALMONDS

Make a 30-degree Baumé syrup by bringing the water mixed with the sugar
to a boil. Make sure the sugar is completely dissolved.

Preheat the oven to 150°C/300°F. Coat the almonds in 65g of 30-degree

syrup, then spread them out on a baking tray. Bake until they are light
golden-brown and crispy.
CARAMEL
Bring the water and sugar to a boil. Add the glucose syrup and heat until the
mixture achieves a lovely amber colour. Immerse the saucepan in cold
water for 10 seconds to stop the mixture cooking any further.
CHANTILLY CREAM

In the bowl of a stand mixer fitted with the whisk, start to whip the cream.
Add the icing sugar and continue to whip until the cream is well thickened.
Spoon the cream into a pastry bag with the fluted nozzle attached.
ASSEMBLY AND FINISH

Make a hole in the bottom of each choux ball with a small nozzle, then fill
them with vanilla chiboust cream. Dip the tops of the choux balls in the
liquid caramel, then place them on a tray, caramel side down, and let cool.

Using a small quantity of warm caramel, glue three cooled choux balls,
regularly spaced apart, along each choux finger.

Pipe the remaining chiboust cream in the centre of each choux finger. Pipe
chantilly cream in a swirl between each choux ball then add a swirl on top.
Garnish with toasted flaked almonds.
 STEP-BY-STEP GUIDE

Roll out equal-sized rectangles of kneaded butter and base dough.

To make puffpastry, place the butter on the chilled dough and then fold
over the sides of the dough to enclose the butter.

OR
To make inverted puffpastry, place the base dough on the rectangle of
butter and then fold over the sides of the butter to enclose the dough.
Make a double fold. Roll out the dough to a thickness of 1 cm/⅓ in.
Fold both short sides of the dough towards the centre so they are each 1
cm/⅓ in. either side from the middle.
Fold one half of the dough over the other half so you have a square of
dough with four layers. Chill in the fridge lor 2 hours.
Make a single fold. Roll out the dough to a thickness of 1 cm/⅓ in.
Fold over one short side of the dough so it covers two-thirds of the
length.
Then fold the other short side over to form a square with three layers.
Chill in the fridge for 30 min.
 PISTACHIO RELIGIEUSE

MAKES 8 RELIGIEUSES

PREP: 2 HR REST: 1 HR 30 BAKE: 1 HR

LEVEL: PRO BAKER

STRAWBERRY-BONBON, PASSION FRUIT... MAISON LADURÉE’S RELIGIEUSES

COME IN A VARIETY OF FLAVOURS. IN THIS PISTACHIO ITERATION, THE
SWEET NUTS TRULY COME INTO THEIR OWN IN THE RICH AND INDULGENT
CHOUX PASTRY.

EQUIPMENT
Pastry cutter 5 cm/2 in.
Pastry cutter 3 cm/1¼ in.
No. 10 nozzle
Cooking thermometer
Fluted nozzle
CRAQUELIN

70g T55 flour

70g brown sugar
60g butter at room temperature
4g table salt
CHOUX PASTRY

135g whole milk

10g vanilla extract
55g butter
2g table salt
5g brown sugar
85g T55 flour
140g whole eggs
PISTACHIO CRÈME PÂTISSIÈRE

475g fresh whole milk

70g egg yolks
80g caster sugar
15g flour
15g cornstarch
40g butter
60g pistachio paste
CRAQUELIN

Mix together all the ingredients in a stand mixer with the flat beater
attached. Roll out the dough between two sheets of greaseproof paper to a
thickness of 1.5 mm/1⁄16 in. Refrigerate for 30 min.

Cut out 8 discs of craquelin using a cutter 5 cm/2 in. in diameter for the
‘bodies’ of the religieuses and 8 discs 3 cm/1¼ in. in diameter for the
‘heads’.
CHOUX PASTRY
In a saucepan, mix the milk, vanilla extract, butter cut into small cubes, salt
and brown sugar and bring the mixture to a boil. Remove from the heat.
Add the flour while stirring continuously. On a medium heat, dry out the
dough for 4 min or until the dough pulls away easily from the bottom of the
pan. Transfer to a bowl, lightly beat the eggs and gradually incorporate
them into the dough, stirring all the time. Energetically stir the mixture until
it is smooth and uniform.

Preheat the oven to 160°C/325°F. Spoon the choux pastry into a pastry bag
with the no. 10 nozzle attached. Pipe 8 choux balls (4.5 cm/1¾ in. in
diameter) for the ‘bodies’ and 8 choux balls (2.5 cm/1 in. in diameter) for
the ‘heads’ onto two baking sheets lined with greaseproof paper. Place one
5 cm/2 in.-diameter disc of craquelin on each body and one 3 cm/1¼ in.-
diameter disc of craquelin on each head. Bake the bodies for 30 min and the
heads for 20 min, leaving the oven door slightly ajar.
PISTACHIO CRÈME PÂTISSIÈRE

Bring the milk to a boil. In a bowl, whisk the egg yolks with the sugar, then
add the flour and cornstarch. Pour half of the hot milk into the mixture.
Whisk vigorously and pour the mixture into the saucepan with the
remaining milk. Stir well and boil for 2 min, stirring continuously. Off the
heat, incorporate the butter and pistachio paste. Mix with a hand blender
until smooth. Transfer to a bowl, cover with cling film and chill in the
fridge.
PISTACHIO FONDANT ICING

45g water
50g caster sugar
100g white chocolate (35% cocoa butter)
135g white fondant icing at room temperature
50g pistachio paste
BUTTERCREAM

100g butter
80g caster sugar
25g water
35g egg yolks
FINISH

8 whole pistachios
PISTACHIO FONDANT ICING

Make a 30-degree Baumé syrup by bringing the water mixed with the sugar
to a boil. Make sure the sugar is completely dissolved, then set aside to
cool.

Melt the white chocolate, then add the fondant icing. Blend 20g of 30-
degree syrup and the pistachio paste. Incorporate evenly into the chocolate-
fondant icing mixture.
BUTTERCREAM

In a bowl, work the butter until it is well softened. Heat up the sugar and
water in a saucepan to 112°C/234°F. In a bowl, lightly beat the egg yolks
then gradually pour into the sugar mixture. Whisk until the mixture is cool.

Gradually incorporate the softened butter. Whisk to emulsify the mixture.

Spoon the dough into a pastry bag fitted with the fluted nozzle.
ASSEMBLY AND FINISH

Make a hole in the bottom of each choux ball with a nozzle, then fill with
pistachio crème pâtissière. Chill for 30 min.

Warm the fondant to about 60°C/140°F. Dip the heads and then the bodies
in the fondant icing, then assemble the pastries immediately. Chill for 30
min.

Pipe buttercream ruffles around the heads. Garnish each religieuse with a
pistachio nut.
 STEP-BY-STEP GUIDE

①
In a saucepan, bring the milk, vanilla extract, butter, salt and brown
 sugar to a boil.

②
Off the heat, add the flour while stirring continually.
 ③
On a medium heat, dry out the dough lor 4 min or until the dough pulls
away easily from the bottom of the pan.
 ④
Transfer to a bowl and gradually incorporate the beaten eggs.
Energetically stir the mixture until it is smooth and uniform.
 ⑤
Spoon the choux pastry into a pastry bag fitted with a no. 10 nozzle.
Pipe out choux balls on a baking sheet lined with greaseproof paper.
 ⑥
Preheat the oven to 160°C/325°F and bake them for 20 30 min, leaving
the oven door slightly ajar.
 ORANGE BLOSSOM RELIGIEUSE

MAKES 8 RELIGIEUSES

PREP: 2 HR REST: 1 HR 30 BAKE: 1 HR

LEVEL: PRO BAKER

THIS RELIGIEUSE, A TOUCH LIGHTER THAN ITS CONSOEURS, WILL SEDUCE

YOU WITH ITS ESSENCE OF ORANGE BLOSSOM. AT ONCE A LADURÉE
SIGNATURE FLAVOURING AND RARE IN SUCH A GENEROUS DESSERT,
ORANGE BLOSSOM IS THE CENTREPIECE OF THIS RECIPE. OUR CHEF
SUGGESTS CHOOSING A HIGH-GRADE ESSENTIAL OIL.

EQUIPMENT

Pastry cutter 5 cm/2 in.

Pastry cutter 3 cm/1¼ in.
No. 10 nozzle
Fluted nozzle
Cooking thermometer
CRAQUELIN

70g T55 flour

70g brown sugar
60g butter
4g table salt
CHOUX PASTRY

135g whole milk

10g vanilla extract
55g butter
2g table salt
5g brown sugar
85g T55 flour
140g whole eggs
CRÈME PÂTISSIÈRE

380g fresh whole milk

70g egg yolks
75g caster sugar
10g flour
30g cornstarch
40g butter
CRAQUELIN

Mix together all the ingredients in a stand mixer with the flat beater
attached. Roll out the dough between two sheets of greaseproof paper to a
thickness of 1.5 mm/1⁄16 in. Refrigerate for 30 min.

Cut out 8 discs of craquelin using a cutter 5 cm/2 in. in diameter for the
‘bodies’ of the religieuses and 8 discs 3 cm/1¼ in. in diameter for the
‘heads’.
CHOUX PASTRY

In a saucepan, mix the milk, vanilla extract, butter cut into small cubes, salt
and brown sugar and bring the mixture to a boil. Remove from the heat.
Add the flour while stirring continuously. On a medium heat, dry out the
dough for 4 min or until the dough pulls away easily from the bottom of the
pan. Transfer to a bowl, lightly beat the eggs and gradually incorporate
them into the dough, stirring all the time. Energetically stir the mixture until
it is smooth and uniform.

Preheat the oven to 160°C/325°F. Spoon the choux pastry into a pastry bag
with the no. 10 nozzle attached. Pipe 8 choux balls (4.5 cm/1¾ in. in
diameter) for the ‘bodies’ and 8 choux balls (2.5 cm/1 in. in diameter) for
the ‘heads’ onto two baking sheets lined with greaseproof paper.

Place one 5 cm/2 in. in diameter disc of craquelin on each body and one 3
cm/1¼ in. in diameter disc of craquelin on each head. Bake the bodies for
30 min and the heads for 20 min, leaving the oven door slightly ajar.
CRÈME PÂTISSIÈRE

Bring the milk to a boil. In a bowl, whisk the egg yolks with the sugar, then
add the flour and cornstarch. Pour half of the hot milk into the mixture.
Whisk vigorously and pour the mixture into the saucepan with the
remaining milk. Stir well and boil for 2 min, stirring continuously. Off the
heat, incorporate the butter. Mix with a hand blender until smooth. Transfer
to a bowl, cover with cling film and chill in the fridge.
ORANGE BLOSSOM CHIBOUST CREAM

120g whipping cream

600g crème pâtissière
5g orange blossom water
ORANGE BLOSSOM FONDANT ICING

45g water
50g caster sugar
100g white chocolate (35% cocoa butter)
135g white fondant icing at room temperature
5g orange blossom water
BUTTERCREAM
100g butter
80g caster sugar
25g water
35g egg yolks
FINISH

8 sugar pearls
ORANGE BLOSSOM CHIBOUST CREAM

In the bowl of a stand mixer fitted with the whisk attachment, whip the
cream to a smooth consistency that is not too firm. Loosen the 600g of
chilled crème pâtissière with orange blossom water, then gradually
incorporate the whipped cream.
ORANGE BLOSSOM FONDANT ICING

Make a 30-degree Baumé syrup by bringing the water mixed with the sugar
to a boil. Make sure the sugar is completely dissolved, then set aside to
cool.

Melt the white chocolate, then incorporate the fondant icing. Add 15g of
30-degree syrup to the orange blossom water and blend.
BUTTERCREAM

In a bowl, work the butter until it is well softened. Heat up the sugar and
water in a saucepan to 112°C/234°F. In a bowl, lightly beat the egg yolks,
then gradually pour into the sugar mixture. Whisk until the mixture is cool.

Gradually incorporate the softened butter. Whisk to emulsify the mixture.

Spoon into a pastry bag fitted with the fluted nozzle.
ASSEMBLY AND FINISH

Make a hole in the bottom of each choux ball with a nozzle, then fill with
the orange blossom chiboust cream. Chill for 30 min.

Warm the fondant to about 60°C/140°F. Dip the heads and then the bodies
in the fondant icing, then assemble the pastries immediately. Chill for 30
min.

Pipe buttercream ruffles around the heads. Decorate each religieuse with a
sugar pearl.
 STEP-BY-STEP GUIDE

①
In a bowl, whisk the egg yolks with the sugar, then add the flour and
cornstarch.
 ②
Heat up the milk and pour half into the mixture. Whisk vigorously.
 ③
Pour the mixture into the saucepan with the remaining milk. Stir well
and boil for 2 min, stirring continuously.
 ④
Off the heat, incorporate the butter.
 ⑤
Emulsify with a hand blender until the cream is smooth.
 ⑥
Transfer to a bowl, cover with cling film and chill in the fridge.
 CHOCOLATE ÉCLAIR

MAKES 8 ÉCLAIRS

PREP: 1 HR 30 REST: 12 HR + 1 HR BAKE: 40–45 MIN

LEVEL: PRO BAKER

FOR THIS CHOCOLATE ÉCLAIR, JULIEN ALVAREZ HAS REINTERPRETED THE

ICING INTO A DELICATE CHOCOLATE AND FLEUR DE SEL CRAQUELIN,
PROVING THAT EVEN THE MOST CLASSIC OF FRENCH PASTRIES CAN OFFER
NEW EXPERIENCES.

EQUIPMENT

No. 14 nozzle
Spray bottle fitted with nozzle 3 (optional)
Rhodoid ribbon 2.5 cm/1 in. wide
Cooking thermometer
NAMELAKA (THE DAY BEFORE)

120g whole milk

5g glucose syrup
4g gelatine powder
190g dark chocolate (65% cocoa)
250g whipping cream
CHOUX PASTRY

160g whole milk

10g vanilla extract
65g butter
2g table salt
3g brown sugar
95g T55 flour
165g whole eggs
CHOCOLATE-FLEUR DE SEL CRAQUELIN

60g brown sugar

25g caster sugar
80g T55 flour
25g cocoa powder
2g fleur de sel
85g butter
25g cocoa nibs
FLOCKING (OPTIONAL)

200g dark chocolate (75% cocoa)

10g cocoa butter
FINISH

200g dark chocolate (75% cocoa)

NAMELAKA
The day before, bring the milk and glucose syrup to a boil. Add the already-
hydrated gelatine. Pour the boiling liquid over the chocolate, mix well and
emulsify using a hand blender. Add the chilled cream and blend again.
Cover with cling film and refrigerate for 12 hours.
CHOUX PASTRY

On baking day, mix the milk, vanilla extract, butter cut into small cubes,
salt and brown sugar in a saucepan and bring to a boil. Remove from the
heat. Add the flour while stirring continuously. On a medium heat, dry out
the dough for 4 min or until the dough pulls away easily from the bottom of
the pan. Transfer to a bowl, lightly beat the eggs and gradually incorporate
them into the dough, stirring all the time. Energetically stir the mixture until
it is smooth and uniform. Spoon the dough into a pastry bag with the nozzle
attached.
CHOCOLATE-FLEUR DE SEL CRAQUELIN

In a stand mixer fitted with the flat beater, blend all the ingredients to a
uniform consistency. Roll out the mixture between two sheets of
greaseproof paper to a thickness of 1.5 mm/1⁄16 in. Cut out 8 rectangles
measuring 13×3 cm/5×¼ in. Store in the freezer until they are easy to
handle without snapping.
FLOCKING (OPTIONAL)

Melt the chocolate and cocoa butter in the microwave.

BAKING AND FINISH

Preheat the oven to 180°C/350°F. Pipe out 8 éclairs 14.5 cm/5½ in. long on
a baking tray lined with greaseproof paper. Place a craquelin rectangle on
each éclair. Bake in the oven for 25–30 min. Set aside to cool.

Use a serrated knife to cut each éclair lengthwise so they open up easily.
Fill each éclair with about 70g of namelaka and refrigerate them for 5 min
to set.

If using the flocking, check it is at 40°C/104°F. Completely cover the

éclairs using a spray bottle fitted with a nozzle.
Temper the dark chocolate. Melt the chocolate in a bain-marie at
50°C/122°F, cool it to 28–29°C/82–84°F by spreading it onto a cold
surface, then heat it again to 31–32°C/88–90°F.

Cut 8 pieces of rhodoid ribbon 28 cm/11 in. long. Spread the chocolate on
each ribbon, then wrap them around the éclairs. Leave to set for about an
hour, then remove the ribbons.
SIGNATURE FLAVOURS
 VANILLA

Be it from Tahiti, Madagascar or Blue from Réunion Island, vanilla gives

up different aromas depending on its provenance. It’s a familiar flavour that
goes with everything: chocolate, chestnut, citrus and, more recently, pecan
nut – the perfect pairing! In turn tangy, sweet, spicy or smoky with liquorice
notes, the ‘black gold’ of pastry chefs comes into its own in Maison
Ladurée’s eugénies and éclairs.

AMBASSADOR: Vanilla Macaron

 ROSE

Feminine and as subtle as it is timeless, rose is Ladurée’s flavour par

excellence. For its taste and colour, rose is indissociable from Maison
Ladurée, which employs it in myriad ways – as simple fresh or dried petals,
in high-quality rose water or a premium essential oil. Often blended with
raspberry or lychee, rose also makes the perfect marriage with grapefruit,
apricot or pear.

AMBASSADOR: Rose Shortbread

 ORANGE BLOSSOM

Like no other haute patisserie, Maison Ladurée elevates orange blossom to

extraordinary heights! A seasonal ingredient, it goes especially well with
rose and orgeat syrup, vanilla and gold rum, raspberry, coffee, almond,
chocolate and every variety of citrus fruit. Expressed in macarons and
baklavas, the flavour of orange blossom has the power to transport the taste
buds to the Mediterranean.

AMBASSADOR: Orange Blossom Religieuse

 PISTACHIO

The flagship flavour of the luxury patisserie since day one, pistachio
deserves special attention. Long combined with bitter almond, ‘the most
noble nut’ more than holds its own with its intense flavour. Pistachios from
Sicily or Iran steal the show in pistachio ice cream or add layers of
exquisite flavour to Ladurée’s praline confectionery or eponymous
eugénies.

AMBASSADOR: Pistachio Eclair

 THE TASTE OF LADURÉE

A TRAILBLAZER WHEN IT CAME TO ESTABLISHING PARIS’S TEAROOMS,

MAISON LADURÉE HAS ACHIEVED THE SAME FOR FLAVOURS, TAILORING
COLLECTIONS IN THE MANNER OF AN HAUTE COUTURE FASHION DESIGNER.
FLORAL, FRUITY, SPICY OR SIMPLY MOREISH, ALWAYS PERFECTLY
MEASURED AND CAREFULLY SELECTED, MAISON LADURÉE’S FLAVOURS ARE
EXPRESSED IN ASSORTMENTS OF PASTRIES AND DESSERTS, FOREVER IN
STEP WITH THE TIMES, THAT HAVE BEEN SHAPING THE IDENTITY AND
REPUTATION OF THE ICONIC BRAND FOR OVER 150 YEARS.
 RASPBERRY-LYCHEE

The raspberry-lychee combo is a happy marriage of two complementary

flavours: the succulent, delicate taste of lychee magnified by the powerful
tang of raspberry A sensual and unmistakably feminine flavour, often paired
with rose, that works magic in an almond cream or eponymous éclair.

AMBASSADOR: Ispahan
 LEMON

The noble lemon brings zing and longevity to recipes – as do yuzu,

bergamot, lime and finger lime, other zesty members of the citrus family
This ‘pastry chef’s seasoning’ is a huge source of inspiration to Maison
Ladurée’s executive cheffrom freshly squeezedjuice and delicately carved
supremes to grated zest and finely chopped peel, lemon delivers macarons
packed with punch and tartlets crowned with a tangy cloud.

AMBASSADOR: Lemon Drizzle Cake

 CHOCOLATE

If pleasure had a taste it would probably be ‘chocolate’. Dark, white or

milk, they all have a place at Maison Ladurée, bringing their qualities to a
variety of gourmet or festive creations. Frequently combined with a pinch
of salt, spices, fresh fruit, red berries or nuts, as in the Plaisir Sucre, it’s rich
enough to stand on its own two feet – in our grand cru chocolate macaron,
for instance.

AMBASSADOR: Elysée
 CARAMEL

Caramel is the quintessential taste of childhood, the flavour that first

triggers our love affair with all things sweet. Universal in Ladurée’s
creations, it is made from the deft cooking of various sugars and the
reduction of syrups and honeys, transformed into a sauce to pour over
French toast, mixed with butter to make toffee or sprinkled with fleur de sel
to garnish a macaron.

AMBASSADOR: Caramel Saint-Honoré

 APRICOT AND ORANGE BLOSSOM BAKLAVA

MAKES 12 TARTLETS

PREP: 2 HR 15 REST: 1 HR 10 BAKE: 12 HR

LEVEL: PRO BAKER

WITH THIS TARTLET DEVISED IN 2 02 2, JULIEN ALVAREZ TRANSPORTS US TO

THE EAST BY COMBINING APRICOT JELLY WITH CITRUS, PISTACHIOS AND
ORANGE BLOSSOM. FOR THE BASE, THE CHEF OPTED FOR FILO, A
DELICATELY THIN PASTRY TYPICAL OF MEDITERRANEAN PATISSERIE.

EQUIPMENT

12 stainless steel rings 7 cm/2¾ in.

Pastry cutter 11 cm/4⅓ in.
12 tartlet moulds 10 cm/4 in.
12 dariole moulds 7 cm/2¾ in.
Plain nozzle 1.5 cm/⅔ in.
ORANGE BLOSSOM WHIPPED CREAM (THE DAY BEFORE)
110g thick crème fraîche (40% fat)
110g whipping cream
35g orange blossom honey
2 drops natural orange blossom essential oil
1g grated lemon zest
1g grated orange zest
APRICOT DISCS

40g mango puree

135g apricot puree
335g frozen apricot halves
35g glucose syrup
50g caster sugar(1)
20g caster sugar(2)
5g pectin NH
15g lemon juice
BAKLAVA BASE

245g soft butter

245g orange blossom honey
10 sheets filo pastry 41×31 cm/16×12¼ in.
ORANGE BLOSSOM WHIPPED CREAM

The day before, combine all the ingredients in a bowl. Refrigerate for 12
hours to infuse.
APRICOT DISCS

On baking day, heat the fruit purees in a saucepan. Slice the apricot halves
into thin strips (5 mm/⅕ in).

In a saucepan on a low heat, cook the glucose syrup and sugar(1) to make a
caramel. Turn off the heat and incorporate the fruit purees.

Combine the sugar(2) and the pectin, then add to the mixture. Return to a
boil, then add the apricots with their juice and the lemon juice. When
simmering, remove from the heat, cover and leave the apricots for 5 min to
candy.

Pour the mixture into the rings and refrigerate.

BAKLAVA BASE

Melt the butter and the orange blossom honey on a low heat. Stir well and
set aside.

Preheat the oven to 160°C/325°F. Brush 5 filo sheets with the honey butter,
then layer them one on top of the other. Use the pastry cutter to cut discs 11
cm/4⅓ in. in diameter and place them in the centre of the pre-greased
tartlet moulds. Lightly grease the outside of the dariole moulds, then place
each one in the centre of a filo pastry disc, pressing down firmly to push up
the edges of the pastry to form the bases. Bake for about 15 min, leaving the
dariole moulds in, until the bases are evenly golden.
ALMOND BUTTER

40g whole milk

10g whole egg
5g caster sugar
5g cream powder
5g butter(1)
60g butter(2)
100g premium marzipan (52% almonds)
20g blanched almond puree
3g vanilla extract
¼ vanilla pod
25g amaretto
BAKLAVA FILLING

115g blanched almonds

15g caster sugar
5g icing sugar
5g clarified butter
20g blanched pistachios
5g grated orange zest
1g table salt
20g orange blossom honey
3 drops natural orange blossom essential oil
ASSEMBLY AND FINISH

50g glaze
Tiny quantity Bourbon vanilla pearl
Crushed pistachios
Pollen grains
Chinese pink flowers (optional)
ALMOND BUTTER

Make a crème pâtissière. Bring the milk to a boil. In a bowl, beat the egg
with the sugar, then add the cream powder. Pour half of the hot milk into
the mixture. Whisk energetically, then add the mixture to the saucepan. On
the heat, thicken the mixture for 2 min while stirring constantly. Off the
heat, incorporate the butter(1). Mix with a hand blender to a smooth cream.
Transfer to a bowl, cover with cling film and refrigerate.

Beat the butter(2) until it is softened. Mix the softened butter and 60g of
crème pâtissière in the bowl of a stand mixer fitted with the flat beater. Add
the remaining ingredients and beat to a perfectly smooth paste. Spoon into a
pastry bag and refrigerate.
BAKLAVA FILLING

Toast the whole almonds for 15 min in an oven preheated to 160°C/325°F.

Roughly crush them with a rolling pin so you’re left with large chunks.
Place them in an oven dish and combine with the sugars, clarified butter,
crushed pistachios, orange zest and salt. Bake for a further 8 min.

Stir in the honey and orange blossom essential oil.

ASSEMBLY AND FINISH
Pipe 15g of almond butter into each baklava base. Top with the same
quantity of baklava filling. Flatten with the back of a spoon.

Pour the infused cream into the bowl of a stand mixer fitted with the whisk
attachment. Whip until soft and light. Spoon into a pastry bag fitted with the
nozzle and pipe a small dome of orange blossom whipped cream (about
20g) into each tartlet.

Combine the glaze and vanilla pearl and bring to a boil. Demould the
apricot discs and place them on a wire rack. Pour the hot glaze over them.
Let the glaze coat the discs and drip down.

Place each glazed disc atop the whipped cream. Press down gently to push
the cream to the edges. Sprinkle crushed pistachios over in a random
fashion along with a few pollen grains. If desired, finish with three Chinese
pink petals.
 STEP BY STEP

①
Pipe 15g of almond butter into each baldava base.
 ②
Use a spoon to pat down the same amount of baldava filling over the
almond butter.

③
Pipe a dome of orange blossom whipped cream on top.
 ④
Pour the glaze over the apricot discs on a wire rack.

⑤
Place an apricot disc atop the orange blossom whipped cream.
 ⑥
Garnish with pistachios, pollen grains and Chinese pinkpetals.
 VANILLA FLAN

SERVES 8

PREP: 1 HR 10 REST: 12 HR + 7 HR 15 BAKE: 1 HR 35

LEVEL: AMATEUR BAKER

FAMED BEYOND PARIS, MAISON LADURÉE’S FLAN IS IN A CLASS OF ITS OWN.

THRICE BAKED, IT MELDS PERFECTLY FIRM, GLORIOUSLY FLAKY PASTRY
AND A CUSTARD MORE UNCTUOUS THAN YOU CAN IMAGINE. AFTER TRYING
THIS TOOTHSOME AND ELABORATE FLAN, IT WILL BE AU REVOIR TO THE
TRADITIONAL FLAN PARISIEN.

EQUIPMENT

Stainless steel ring 20×4 cm/8×1½ in.

FLAN FILLING (THE DAY BEFORE)

405g milk
200g whipping cream
1g fleur de sel
8g Bourbon vanilla pods
85g whole eggs
45g egg whites
85g caster sugar
10g T55 flour
10g flan powder
INVERTED PUFF PASTRY

250g dry butter at room temperature

100g T65 flour(1)
235g T65 flour(2)
10g fleur de sel
70g butter
100g water
2g white vinegar
FINISH

20g water
200g neutral glaze
FLAN FILLING

The day before, heat the milk, cream and fleur de sel. Add the vanilla pods,
split and scraped. Leave to infuse for 12 hours.
INVERTED PUFF PASTRY

On baking day, make some kneaded butter: beat the dry butter and flour(1)
to a uniform consistency in the bowl of a stand mixer with the flat beater
attached. Refrigerate for 1 hour.
Make the base dough. In the bowl of a stand mixer fitted with the hook
attachment, combine the flour(2), fleur de sel and butter. Gradually add the
water and vinegar. Mix without overworking the dough. Refrigerate for 1
hour.

Make the puff pastry using the tourage method. Roll out the kneaded butter
and base dough into rectangles of 50×25 cm/20×10 in. Place the base dough
in the centre of the butter rectangle, then fold the butter over the dough.
Make a double fold, then chill the dough for 2 hours. Make a second double
fold, then chill the dough for 2 more hours. Finally, make a single fold, then
chill the dough for 30 min.

Preheat the oven to 180°C/350°F. Roll out 500g of inverted puff pastry to
1.5 mm/1⁄16 in. thick. Prick with a fork, then line the pregreased ring.

Cut out a disc of greaseproof paper 30 cm/11¾ in. in diameter and place it
on the dough base. Cover with baking beans and bake for 1 hour. Let cool
completely before removing the beans.
BAKING AND FINISH

Strain the infused milk through a fine sieve, then bring it to a boil. Beat the
eggs, egg whites and sugar in a bowl. Add the flour and flan powder. Pour
half of the hot milk into the mixture. Whisk energetically, then add the
mixture to the saucepan. On the heat, bring the mixture to a boil for 2 min,
stirring constantly. Mix with a hand blender to a smooth cream.

Pour directly into the baked puff pastry base. Set aside at room temperature
for 45 min.

Preheat the oven to 190°C/375°F. Bake for 7 min, then lower the oven to
170°C/340°F and bake for 20 min.

Leave to cool at room temperature.

Bring the water and neutral glaze to a boil. Gently pour the glaze over the
flan for extra shine.
 LEMON AND GINGER TARTLET

MAKES 10 TARTLETS

PREP: 3 HR REST: 12 HR + 2 HR BAKE: 45 MIN

LEVEL: SEASONED BAKER

HERE, LEMON IS SERVED EVERY WHICH WAY – IN A CREAM AND A MOUSSE,

CANDIED, FRESH AND JELLIED – WITH GINGER ADDING AN EXTRA LAYER OF
ZING.

EQUIPMENT

Cooking thermometer, tartlet baking tray 4.5 cm/1¾ in. holes, half-sphere
mould tray 6 cm/2⅓ in. holes, 10 tartlet rings 8.5 cm/3¼ in., cake airbrush
with 1.6 mm nozzle, no. 8 nozzle
LEMON CREAM (THE DAY BEFORE)

180g whole eggs

50g caster sugar
100g lemon juice
50g lime juice
5g grated lemon zest
125g white chocolate (33% cocoa butter)
4g gelatine powder
1 small drop lemon essential oil
1 small drop lime essential oil
LIGHT LEMON CREAM (THE DAY BEFORE)

5g yuzu powder
160g whipping cream
350g lemon cream
LEMON JELLY (THE DAY BEFORE)

40g lemon juice

50g Williams pear puree
10g crushed lemons
5g caster sugar
3g agar
20g candied lemon
LIME-GINGER MOUSSE (THE DAY BEFORE)

90g water
80g caster sugar
70g lime juice
15g fresh ginger
9g gelatine powder
LEMON CREAM

The day before, beat the eggs and sugar until the mixture turns white. Heat
up the citrus juices and grated zest. Pour into the egg-sugar mixture, then
return the saucepan to the heat to thicken the mixture slightly, stirring
constantly until the cream reaches 85°C/185°F. Pour over the white
chocolate and rehydrated gelatine. Mix well, then strain through a fine
sieve. Emulsify with a hand blender, then refrigerate the mixture.
Incorporate the essential oils when the mixture has chilled.
LIGHT LEMON CREAM

Mix the yuzu powder with a small amount of the whipping cream. Blend in
food processor with the rest of the whipping cream in the bowl of a stand
mixer fitted with the whisk. Whip to obtain a soft whipped cream. Gently
fold in the 350g of lemon cream using a spatula and refrigerate the
remaining lemon cream.
LEMON JELLY

Heat up the lemon juice, pear puree and crushed lemons. Add the sugar
previously mixed with the agar. Bring to a boil and boil for 2 min. Leave to
cool, then add the coarsely chopped candied lemon and blend until smooth.
Pipe the jelly into the tartlet moulds. Fill the rest of the moulds with light
lemon cream, smooth the tops, then place in the freezer.
LIME-GINGER MOUSSE

Bring the water and sugar to a boil. Incorporate the lime juice and
previously crushed ginger, then continue heating. Remove from the heat
and add the rehydrated gelatine. Strain the mixture through a fine sieve
covered in a clean tea towel. Pour into a flat container and refrigerate for at
least 4 hours.

Place the lime mousse mixture in a stand mixer fitted with the whisk
attachment and beat at medium speed, to avoid large bubbles forming, to a
very light white mousse – you can heat the bowl slightly to help the mousse
rise.

Pipe the lime mousse so that it fills the 10 half-sphere moulds halfway. Turn
out the lemon jelly discs and place one disc in each mould. Cover with
mousse, making sure the sides are well filled. Smooth down and freeze for
12 hours.
ALMOND-HAZELNUT STREUSEL

300g butter at room temperature

270g T55 flour
150g brown cane sugar
150g dark brown beet sugar
150g ground almonds
150g ground unblanched hazelnuts
5g fleur de sel
CHOCOLATE BISCUIT BASE

490g chocolate (32% cocoa butter)

890g almond-hazelnut streusel
315g crushed wafer
2g fleur de sel
LEMON FLOCKING (OPTIONAL)

50g yuzu white chocolate (34% cocoa butter)

15g cocoa butter
3g yellow food colouring
3g orange food colouring
ASSEMBLY AND FINISH

5g water
100g neutral glaze
Supremed lime slices
Candied lemon strips
Grated lime zest
ALMOND-HAZELNUT STREUSEL

On baking day, preheat the oven to 140°C/284°F.

In the bowl of a stand mixer with the flat beater attached, mix the butter
into the other ingredients, but not too much – you want a crumble, not a
paste.

Sprinkle onto a baking tray lined with greaseproof paper and bake for 20
min.

Remove from the oven and coarsely crush the streusel, leaving in any larger
pieces. Leave to cool at room temperature.
CHOCOLATE BISCUIT BASE
Melt the chocolate at 45°C/113°F. Gently fold in the 890g of chilled
streusel, the crushed wafer and the fleur de sel, taking care not to overmix
and compress the mixture. Set aside at room temperature. You can freeze
the remaining streusel for up to 6 months.
LEMON FLOCKING (OPTIONAL)

Melt the chocolate and cocoa butter. Add the food colourings and mix with
a hand blender.
ASSEMBLY AND FINISH

Fill the base of the tartlet rings with the chocolate biscuit mixture to a
thickness of 5 mm/⅕ in. Pipe over the light lemon cream to the same
thickness. Freeze for 1 hour.

Demould. Using a grater, slightly round the edges of the biscuit bases.

If desired, spray the lemon flocking using the airbrush at very low pressure
to create a ‘lemon peel’ effect.

Pipe a dab of lemon cream in the centre of the flocked base. Demould the
lime-ginger mousses. Place one in the centre of each base.

Bring the water and glaze to a boil.

Halve the supremed lime slices and place them on kitchen paper to absorb
the juice. Slice the candied lemon strips into 2 cm/¾ in.-long segments.
Smooth the remaining lemon cream with a spatula, spoon it into a piping
bag and pipe 8 small dabs of lemon cream around each mousse. Alternate 1
lime slice and 1 candied lemon segment between the dabs of cream.

Using the airbrush, spray the tartlets with hot glaze. Sprinkle with grated
lime zest.
 STEP BY STEP

①
Fill the base of the tartlet rings with chocolate biscuit (5 mm/⅕ in).
 ②
Pipe the light lemon cream over the biscuit base to the same thickness.
Freeze for 1 hour.

③
Demould, then round the edges of the bases with a grater.
 ④
Spray the base with lemon flocking (optional).

⑤
Demould and top the base with a lime-ginger mousse.
 ⑥
Pipe 8 dabs of lemon cream around the mousse.
 ⑦
Garnish with supremed lime slices and candied lemon segments.
 ⑧
Spray with hot glaze and sprinkle with grated lime zest.
 PLAISIR SUCRÉ

SERVES 6–8

PREP: 2 HR 10 REST: 12 HR + 1 HR 30 BAKE: 1 HR 30

LEVEL: SEASONED BAKER

THE CRÈME DE LA CRÈME, THIS RECIPE FUSES MILK CHOCOLATE AND

HAZELNUT FOR A TOUCH OF NOSTALGIA. THE HUMBLE HAZELNUT GETS
THE RED-CARPET TREATMENT IN CRISP DACQUOISE, CRUNCHY PRALINE
AND THICK CHOCOLATE MOUSSELINE THAT MELTS ON THE TONGUE.

EQUIPMENT
Stainless steel ring 16×3 cm/6¼×1¼ in.
Cooking thermometer
1 sheet of guitar paper
Stainless steel ring 18×3 cm/7×1¼in.
Rhodoid ribbon
No. 12 nozzle
CHOCOLATE WHIPPED CREAM (THE DAY BEFORE)

200g whipping cream

140g milk chocolate (40% cocoa)
HAZELNUT DACQUOISE BISCUIT

90g ground unblanched hazelnuts

100g icing sugar
100g egg whites
35g caster sugar
70g hazelnuts
CRISPY HAZELNUT PRALINE

20g milk chocolate (40% cocoa)

8g butter
40g hazelnut praline
40g hazelnut paste
40g crushed wafer
MILK CHOCOLATE GANACHE

120g whipping cream

130g milk chocolate (40% cocoa)
CHOCOLATE WHIPPED CREAM

The day before, bring half of the whipping cream to a boil. Pour it over the
chocolate and emulsify with a hand blender. Pour in the other half of the
chilled cream and blend again. Refrigerate for 12 hours.
HAZELNUT DACQUOISE BISCUIT
On baking day, sift together the ground hazelnuts and icing sugar. In the
bowl of a stand mixer fitted with the whisk attachment, beat the egg whites,
then add the sugar in three parts until stiff peaks form. Use a spatula to fold
in the icing sugar and hazelnut mixture.

Preheat the oven to 170°C/340°F. Pour the mixture in a 2 cm/¾ in. layer in
the base of a 16cm/6¼ in.-diameter ring on a baking sheet lined with
greaseproof paper. Smooth with a spatula. Crush the hazelnuts and sprinkle
them over the top. Bake for 20–25 min.
CRISPY HAZELNUT PRALINE

Melt the chocolate with the butter in the microwave. Add the hazelnut
praline and paste, then gently mix to a uniform consistency. Gently
incorporate the crushed wafer using a spatula.
MILK CHOCOLATE GANACHE

Bring the whipping cream to a boil. Pour it over the chocolate and emulsify
with a hand blender until the mixture is uniform. Cover with cling film and
leave to cool at room temperature.
CHOCOLATE ICING

100g whipping cream

16g inverted sugar
45g glucose syrup
125g caster sugar
40g water(1)
25g milk chocolate (41% cocoa)
8g cocoa powder
16g hazelnut paste
6g gelatine powder
36g water(2)
MILK CHOCOLATE DISCS

200g milk chocolate (40% cocoa)

ASSEMBLY AND FINISH
Toasted almond batons
Whole hazelnuts
Edible gold leaf (optional)
CHOCOLATE ICING

Heat the whipping cream, inverted sugar and glucose syrup. Cook the sugar
and water(1) to 104°C/219°F. Incorporate the sweet cream into the syrup.
Pour the mixture into another bowl containing the milk chocolate, cocoa
and hazelnut paste. Blend with a hand blender. Add the gelatine previously
rehydrated in water(2) and blend again. Set aside in the fridge.
MILK CHOCOLATE DISCS

Temper the milk chocolate. Heat to 40–45°C/104–113°F in a bain-marie.

Then spread it over a cold surface to cool to 27–28°C/80–82°F. Heat again
to 29–30°C/84–86°F.

Finely spread the milk chocolate onto the guitar paper. Make 2 discs 16
cm/6¼ in. in diameter and leave to crystallise.
ASSEMBLY AND FINISH

Evenly spread the crispy praline over the hazelnut-encrusted side of the
dacquoise biscuit. Line the 18 cm/7 in.-diameter ring with rhodoid ribbon,
then place the dacquoise biscuit in the centre of the ring.

Beat the chocolate whipped cream, then spoon it into a pastry bag with the
nozzle attached. Pipe the soft whipped cream around the dacquoise biscuit
and up to the top of the ring. Use a palette knife to spread the cream around
the inside.

Spread 130g of milk chocolate ganache over the crispy praline and place a
chocolate disc on top. Repeat this step with the remaining ganache and the
second disc. Freeze for 30 min.

Cover with whipped cream to the top of the ring. Smooth with a spatula and
set aside in the freezer for at least 1 hour.
Toast the almond batons and hazelnuts for 20 min in an oven preheated to
150°C/300°F.

Demould the dessert, remove the rhodoid and place the dessert on a wire
rack. Sprinkle a few almond batons on the cream, pressing them in gently.

Heat the chocolate icing to 26°C/79°F, then pour it completely over the
dessert. Place on a serving dish and decorate with toasted hazelnuts and, if
desired, gold leaf.
 STEP-BY-STEP GUIDE

①
Heat dark chocolate to 50–55°C/122–131°F in a bain-maiie.
 ②
Then spread it over a eold surfaee to cool to 28–29°C/82–84°E
 ③
Heat again to 31–32°C/88–90°F.
 ①
Heat milk chocolate to 40–45°C/104–113°F in a bain-marie.
 ②
Then spread it over a cold surface to cool to 27–28°C/80–82°F.
 ③
Heat again to 29–30°C/84–86°F
 ①
Heat white chocolate to 40–45°C/104–113°F in a bain-marie.
 ②
Then spread it over a cold surface to cool to 26–27°C/79–81°F.
 ③
Heat again to 29°C/84°F.
 SUCCÈS PRALINÉ

MAKES 12 INDIVIDUAL DESSERTS

PREP: 3 HR BAKE: 1 HR 20 REST: 12 HR + 15 MIN

LEVEL: SEASONED BAKER

TRUST JULIEN ALVAREZ TO IMPROVE ON PERFECTION! IN THIS PASTISSERIE

ICON, THERE IS PRALINE, NATURALLY, AND THE CRUNCHY AND CREAMY
TEXTURES YOU EXPECT. AS A TWIST, THE ICING HAS BEEN REPLACED WITH
A CHOCOLATE SHELL FILLED WITH A DACQUOISE BALL AND A MOUTH-
WATERING RUNNY PRALINE. A RESOUNDING SUCCÈS!

EQUIPMENT

Tartlet baking tray 4.5 cm/1¾ in. holes

Nozzle 2.5 cm/1 in.
12 half-sphere moulds 7 cm/2¾ in.
Cooking thermometer
Whipping siphon
Paper cups
Nozzle 1.8 cm/¾ in.
RUNNY PRALINE INSERT (THE DAY BEFORE)

30g almond-hazelnut praline

90g hazelnut paste
ALMOND DACQUOISE BISCUIT

40g ground almonds

45g unblanched almonds
45g egg whites
10g caster sugar
40g icing sugar
CRISPY PRALINE BASE

20g milk chocolate (40% cocoa)

10g cocoa butter
30g almond-hazelnut praline
55g hazelnut paste
30g almond puree
35g crushed wafer
1g fleur de sel
JIVARA CHOCOLATE SHELLS

1kg milk chocolate (40% cocoa)

RUNNY PRALINE INSERT

The day before, combine the hazelnut praline and paste. Add about 10g to
each tartlet mould. Freeze for 12 hours.
ALMOND DACQUOISE BISCUIT

On baking day, preheat the oven to 160°C/325°F. Place the ground almonds
and unblanched almonds on a baking tray without mixing. Toast in the oven
for 25 min. Coarsely crush the whole almonds. Turn up the oven to
170°C/340°F.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg
whites, then add the sugar in three parts until stiff peaks form. Using a
spatula, gently fold in the already sifted ground almonds, the icing sugar
and the crushed almonds. Spoon the mixture into a pastry bag with the 2.5
cm/1 in. nozzle attached. Pipe 12 balls of about 17g of dacquoise on a
baking tray lined with greaseproof paper. Bake for 15–20 min.

Leave to cool at room temperature.

CRISPY PRALINE BASE

Melt the chocolate and cocoa butter in the microwave. Incorporate the
hazelnut praline and paste and the almond puree. Add the crushed wafer and
fleur de sel and gently combine. Spread to a thickness of 5 mm/⅕ in. on a
sheet of baking paper, then freeze for 15 min.

Cut the crispy base into 12 squares of 5 cm/2 in.

JIVARA CHOCOLATE SHELLS

Temper the milk chocolate. Heat to 40–45°C/104–113°F in a bain-marie.

Then spread it over a cold surface to cool to 27–28°C/80–82°F. Heat again
to 29–30°C/84–86°F.

Pour the chocolate into the half-sphere moulds, spreading it evenly around
the inside, turning them over to remove any excess chocolate – make all the
shells in one go, ensuring the walls are not too thin. Leave to crystallise,
then gently demould the shells and set them aside at room temperature.
PRALINE MOUSSELINE

240g whole milk

45g whipping cream
60g egg yolks
30g caster sugar
35g cream powder
1g table salt
135g hazelnut praline
30g hazelnut paste
5g gelatine powder
20g water
135g butter at room temperature
HAZELNUT SPONGE CAKE

65g egg whites

25g hazelnut paste
25g hazelnut praline
CARAMELISED ALMONDS

100g unblanched almonds

10g water
40g caster sugar
1 pinch fleur de sel
5g butter
ASSEMBLY AND FINISH

20g milk chocolate (40% cocoa)

Icing sugar
PRALINE MOUSSELINE

Make a crème pâtissière. Bring the milk and whipping cream to a boil. In a
bowl, whisk the egg yolks with the sugar, then add the cream powder and
salt. Pour half of the hot milk into the mixture and beat energetically. Pour
the mixture into the saucepan and bring to a boil for 2 min, stirring
constantly. Incorporate the hazelnut praline and paste and the gelatine
previously rehydrated in the water. Cover with cling film and leave to cool
to 25°C/77°F.

Add the butter, also at 25°C/77°F, and beat the mousseline in a mixer fitted
with the whisk attachment.
HAZELNUT SPONGE CAKE
Combine all the ingredients in a bowl to a uniform consistency.

Pour through a fine strainer, then add the sponge mix to a whipping siphon,
insert the gas cartridge and shake well. Divide the sponge mix between the
cups, filling them halfway. Cook for 1 min in the microwave, then turn over
the cups and leave to cool – the sponge should feel soft and airy.
CARAMELISED ALMONDS

Toast the unblanched almonds for 20 min in an oven preheated to

160°C/325°F.

Heat the water and sugar until the syrup reaches 118°C/244°F. Add the
toasted almonds, coat well with syrup and keep stirring until the syrup has
turned a deep golden colour. Add the fleur de sel then the butter. Place on a
baking tray lined with greaseproof paper, then separate the almonds one by
one by hand.
ASSEMBLY AND FINISH

Lightly heat the milk chocolate. Make a hole in the bottom of each
chocolate shell using the 1.8 cm/¾ in. nozzle warmed up slightly in hot
water. Glue each shell, hole side down, onto a crispy wafer square with a
dab of hot chocolate.

Emulsify the praline mousseline in a mixer, then pipe it into each shell,
filling it halfway. Lightly press in a ball of dacquoise, then add a dab of
mousseline to cover the base. Add a still-frozen runny praline insert.
Completely cover the insert with a piped spiral of mousseline.

Crush the sponge into irregular pieces, then scatter it over the mousseline,
keeping a spherical shape and staying inside the shell wall. Sprinkle with
icing sugar. Garnish with a caramelised almond secured with a dab of
mousseline.
 STEP BY STEP

Make a hole in the bottom of the chocolate shell with a heated nozzle.
Glue the shell onto a crisp base with a dab of melted chocolate.

Pipe the praline mousseline into each shell, filling it halfway.

Press a ball of almond dacquoise into the mousseline.
Cover the dacquoise ball with praline mousseline.
Add a praline insert and cover with mousseline.
Sprinkle crushed sponge pieces over the mousseline.
Sprinkle with icing sugar and top with a caramelised almond.
 MONT-BLANC

MAKES 10 INDIVIDUAL DESSERTS

PREP: 1 HR 10 BAKE: 1–2 HR

LEVEL: AMATEUR BAKER

THE ULTIMATE FRENCH CLASSIC, THIS RECIPE TAKES THE SPIRIT OF THE
MONT-BLANC TO DIZZYING HEIGHTS. CRISP MERINGUE, LIGHT-AS-A-CLOUD
WHIPPED CREAM AND RICH CHESTNUT VERMICELLI ACHIEVE THE HOLY
GRAIL OF PATISSERIE: THE PERFECT DOSE OF SWEETNESS.

EQUIPMENT

Plain nozzle 1.5 cm/⅔ in.

Bird nest nozzle
10 paper cases 20 cl/7 fl. oz
FRENCH MERINGUE (THE DAY BEFORE)
85g egg whites
85g caster sugar
85g icing sugar
VANILLA WHIPPED CREAM

600g whipping cream

2g Bourbon vanilla pearl
30g icing sugar
60g mascarpone
CHESTNUT CREAM VERMICELLI

370g unsweetened chestnut puree

170g chestnut paste
170g chestnut cream
10g premium cooking rum (54% vol.)
FINISH

150g chopped candied chestnuts

Icing sugar
10 candied chestnut halves
FRENCH MERINGUE

The day before, preheat the oven to 60°C/140°F. In the bowl of a stand
mixer fitted with the whisk attachment, beat the egg whites, then add the
sugar in three parts until stiff peaks form. Using a spatula, gently fold in the
already sifted icing sugar. Spoon the mixture into a pastry bag with the 1.5
cm/⅔ in. plain nozzle attached.

On a baking tray lined with greaseproof paper, pipe 8 three-tier meringue

swirls, each 6.5 cm/2½ in. tall and 7 cm/2¾ in. at the base – this produces
three meringue swirls stacked one atop the other, forming a small
‘mountain’. Bake for around 1–2 hours.

Set aside at room temperature.

VANILLA WHIPPED CREAM
On baking day, in the bowl of a stand mixer fitted with the whisk
attachment, beat all the ingredients to a stiff whipped cream, then spoon
into a pastry bag.
CHESTNUT CREAM VERMICELLI

Combine all the ingredients in a blender to a smooth consistency. Spoon the

cream into a pastry bag with the bird nest nozzle attached.
ASSEMBLY AND FINISH

In each case, pipe 50g of vanilla whipped cream, sprinkle over 15g chopped
candied chestnuts and top with 10g more of piped whipped cream.

Top with a meringue, keeping the top two tiers above the rim of the case.
Use a small spatula to spread the whipped cream along the meringue.

Pipe the chestnut cream vermicelli until it completely covers the meringue.
Sprinkle with icing sugar and garnish with half a candied chestnut.

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 Glossary

30-DEGREE BAUMÉ SYRUP

Syrup composed of 50g of water to every 45g of sugar.

ACTIVATED CHARCOAL
Natural colouring made from powdered charcoal.

BASE DOUGH
Mix of flour and water, the first stage in making pastry.

BOURBON VANILLA PEARL

A thick vanilla paste made from natural vanilla seeds and vanilla concentrate. Adds powerful flavour.

CLARIFIED BUTTER
Melted butter with the foam that forms on the surface removed, as well as any milk solids that fall to
the bottom of the pan. Clarified butter can be heated to higher temperatures than regular butter.

CREAM POWDER
A thickening powder made from cornstarch and vanilla, also known as ‘flan powder’. Commonly
used for making crème pâtissière.

CRUSHED LEMONS
Semi-candied lemon that has been crushed.

CRUSHED WAFER
Crushed crêpes dentelle biscuits used to add crunch to certain recipes.

DOUBLE FOLD
Folding puff pastry repeatedly into four layers.

DRY BUTTER
This butter has a higher melting point than regular butter. Ideal for making puff pastry.

GLAZE
A liquid jelly applied to desserts to give them a brilliant finish.

GLUCOSE SYRUP
A sweetener made from sugar, water and cornstarch, used in baking to make confectionery and
caramel. It gives a moist texture to your bakes and, importantly, prevents crystallising in jams and
jellies.

GUITAR PAPER
Transparent plastic sheets used by pastry chefs primarily for making chocolate decorations.

INVERTED SUGAR
Clear syrup made from glucose and fructose offering high sweetness and used to give cakes a soft
texture and crisp up pastries.

LINE
To cover or coat a pastry mould or ring with a layer of pastry, gently tucking it and pressing it into
the container, then using a rolling pin to adjust the edges or pinching the edges to create a crust.

LOOSEN
To soften a mixture by stirring it with a spatula or adding a less dense ingredient.

MACARONAGE
The process of folding the almond flour and sugar mixture into the meringue gently but thoroughly,
resulting in smooth and shiny macarons.

PECTIN NH
A powdered gelling agent used mostly for thickening jams and jellies.

PIPE
To add small quantities of cream or other ingredient using a pastry bag, with or without a nozzle
attached.

RISE
To let the volume of dough increase in a warm environment through the action of a raising agent.

SINGLE FOLD
Folding puff pastry repeatedly into three layers.

SOFTENED BUTTER
Butter that has been beaten with a spatula to a soft, but not melting, consistency.

TEMPER CHOCOLATE
This technique involves heating and cooling chocolate to three different temperatures to make it
glossier and to make it snap rather than crumble when broken. Ideal when making truffles or
chocolate moulds.

TURN PASTRY
To fold into three or four layers a portion of dough composed of the base dough and the kneaded
butter, then turning it 90 degrees to roll it out again, and repeating. The more turns you make, the
finer the pastry.

WHIP
To incorporate air into a mixture to lighten or loosen it, adding volume.

WHITE FONDANT ICING

Thick, opaque icing made from sugar syrup and glucose used for covering cakes and making
decorations.

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 Recipe Index of Searchable Terms

BY FLAVOUR

APRICOT
Apricot & Orange Blossom Baklava

ALMOND

Almond Macaron
Apricot & Orange Blossom Baklava
Citrus Bostock
Lemon and Ginger Tartlet
Succès Praliné

CARAMEL
Caramel
Caramel Macaron

CHESTNUT

Christmas French Toast

Mont-Blanc

CHOCOLATE
Chocolate
Chocolate Éclair
Chocolate Langue de Chat Biscuits
Chocolate Macaron
Easter French Toast
Grand Cru Chocolate Macaron
Marie-Antoinette Tea Biscuits
Plaisir Sucré Signature Latte
Plaisir Sucré
Succès Praliné

CITRUS

Christmas French Toast

Citrus Bostock
White Coffee with Citrus Fruit

COCOA
Easter French Toast

COFFEE
Coffee Macaron
Ladurée Blend Coffee

DRIED FRUIT
Pistachio Cookies

GINGER
Lemon and Ginger Tartlet

HAZELNUT
Easter French Toast
Lemon and Ginger Tartlet
Plaisir Sucré
Succès Praliné

LADURÉE CHAMPAGNE
Champagne

LEMON
Christmas French Toast
Lemon
Lemon and Ginger Tartlet
Lemon Drizzle Cake
Lemon Macaron

LIQUORICE
Liquorice Macaron

MANGO
Valentine’s Day French Toast

MARIE-ANTOINETTE TEA
Marie-Antoinette Tea
Marie-Antoinette Tea Biscuits
Marie-Antoinette Tea Cake
Marie-Antoinette Tea Macaron

ORANGE BLOSSOM
Apricot & Orange Blossom Baklava
Lemon and Ginger Tartlet
Orange Blossom
Orange Blossom Macaron
Orange Blossom Religieuse

PASSION FRUIT
Ispassion
Passion Fruit Macaron
Valentine’s Day French Toast

PISTACHIO
Pistachio
Pistachio Cookies
Pistachio Macaron
Pistachio Religieuse
Pistachio Savoy Cake

PRALINE
Succès Praliné
Valentine’s Day Heart-Shaped Brioche

RASPBERRY
Ispassion
Raspberry Macaron
Valentine’s Day French Toast

RASPBERRY-LYCHEE

Ispahan
Ispahan Macaron
Ispahan Signature Latte
Raspberry-Lychee

ROI SOLEIL TEA

Roi Soleil Tea

ROSE

Ispahan Macaron
Ispahan
Ispahan Signature Latte
Rose Macaron Cocktail
Rose Macaron
Rose Shortbread

VANILLA
Christmas French Toast
Easter French Toast
Mont-Blanc
Valentine’s Day French Toast
Vanilla
Vanilla Flan
Vanilla Macaron
Vanilla Saint-Honoré

WALNUT
Walnut Croissant
 BY LEVEL OF DIFFICULTY

PRO BAKER
Apricot & Orange Blossom Baklava
Chocolate Eclair
Christmas French Toast
Easter French Toast
Ispahan
Ispassion
Orange Blossom Religieuse
Pistachio Religieuse
Valentine’s Day French Toast
Vanilla Saint-Honoré
Walnut Croissant

SEASONED BAKER

Lemon and Ginger Tartlet

Plaisir Sucré
Succès Praline

AMATEUR BAKER
Caramel Macaron
Citrus Bostock
Grand Cru Chocolate Macaron
Liquorice Macaron
Marie-Antoinette Tea Macaron
Mont-Blanc
Pistachio Savoy Cake
Rose Macaron
Valentine’s Day Heart-Shaped Brioche
Vanilla Flan

NOVICE BAKER
Chocolate Langue de Chat Biscuits
Lemon Drizzle Cake
Marie-Antoinette Tea Biscuits
Marie-Antoinette Tea Cake
Pistachio Cookies
Rose Shortbread

BASIC RECIPES
Choux pastry
Crème pâtissière

ADVANCED TECHNIQUES
Folding the puff pastry
Tempering chocolate

ASSEMBLY AND FINISH

Apricot & Orange Blossom Baklava

Lemon and Ginger Tartlet
Succès Praliné

NOTE FROM THE EDITOR

Preparations have been precisely measured to ensure perfect bakes. Use any left over in other
recipes or freeze for up to a few days.

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An enormous thank you to Julien Alvarez, Executive Pastry Chef, and
Clément Nadeau, International Sweet Chef, for giving us their precious
time for the compilation of this book, and to everyone at Ladurée who
helped in so many ways.

Audrey Cosson would like to thank florist GOL for the flowers and Hélène
for her beautiful tableware. GOL: www.demoisellegol.fr

FOR ABRAMS:
Editors: Michael Sand and Juliet Dore
Design Manager: Darilyn Lowe Carnes
Managing Editors: Nate Lee and Lisa Silverman
Production Manager: Larry Pekarek

FOR ÉDITIONS DU CHÊNE:

French edition:
Editorial Director: Emmanuel Le Vallois
Art Director: Sabine Houplain
Editors: Sabine Houplain and Marion Pipart at La Nouvelle
Graphic Design: Bureau Berger
Ladurée fresco by Olivier Cousy, for Ladurée Champs Élysées,
photographed by Suzanne Nagy
Food Stylist: Audrey Cosson
Text: Eugénie Pont and Jean-Baptiste Bonaventure
Proofreading: Sabrina Bendersky
Production: Marc Chalmin
Photoengraving: Chromostyle
Press Relations: Valentine Baud

English edition:
Translation: Justin Hillier
Editor: Élise Peylet-Fromentaud
Proofreading: Mikaela Bell
A Library of Congress Control Number has been applied for.

ISBN: 978-1-4197-8250-3
eISBN: 979-8-88707-661-4

Copyright © 2024 Hachette Livre–Éditions du Chêne, Vanves

Cover © 2025 Abrams

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